5 from 26 votes
Sour Cream and Chive Drop Biscuit Recipe
These drop biscuits combine sour cream and chives for a tender, lightly tangy flavor with a soft, fluffy texture. The dough is sticky and dropped by spoonfuls onto the baking sheet, forming rustic biscuits with a golden-brown crust after baking and a buttery finish. The airiness comes from baking powder and soda, balanced by the fresh bite of cracked black pepper and fresh chives mixed into the batter. The recipe offers options for dairy substitutions and mix-ins, making it adaptable to various tastes.
Prep Time
12 mins
Cook Time
22 mins
Total Time
34 mins
Servings:
15
Calories:
113 kcal
Course:
Side Dish, Snacks
Cuisine:
American
Ingredients
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1¼ tsp salt
- ½ tsp baking soda
- ¼ tsp black pepper cracked
- 3 tbsp chives thinly sliced
- ⅔ cup sour cream chilled
- ½ cup milk chilled
- ¼ cup butter plus more for brushing on top of biscuits, unsalted, melted and cooled
Instructions
- Preheat oven to 400°F.
- In a medium mixing bowl, combine all dry ingredients.
- Whisk together until no lumps remain.
- Add sour cream, milk and melted butter and stir together until very sticky dough comes together.
- Add sliced chives and fold together until combined.
- Using two lightly greased spoons or a lightly greased ice cream scooper, drop 1/4 cup sized balls of batter/dough onto a baking sheet lined with parchment, about 1 inch apart.
- Bake biscuits for about 15 minutes, then remove them from the oven and brush the tops with melted butter. Place biscuits back into the oven and continue baking for another 5 to 7 minutes or until golden brown.
- Allow biscuits to slightly cool before serving.
Cup of Yum
Notes
- Cool biscuits completely before storing in an airtight container for up to 3 days in the refrigerator.
- Rewarm biscuits in a 350°F oven for 5-7 minutes or briefly in the microwave for a quick option.
- Freeze unbaked biscuit drops on a baking sheet until solid, then transfer to airtight containers for up to 3 months.
- When baking frozen biscuits, increase baking time to about 20 minutes initially, then brush with butter and bake another 8-10 minutes.
- Swap sour cream with blended cottage cheese or Greek yogurt in equal quantities for varying texture and taste.
- Don't overmix dough to keep biscuits tender and use a cookie scooper for consistent biscuit size.
- Add other mix-ins like bacon, dill, rosemary, roasted garlic, or shredded cheese as desired.
Nutrition Information
Serving
1each
Calories
113kcal
(6%)
Carbohydrates
14g
(5%)
Protein
2g
(4%)
Fat
6g
(9%)
Saturated Fat
3g
(15%)
Trans Fat
1g
(50%)
Cholesterol
14mg
(5%)
Sodium
299mg
(12%)
Potassium
46mg
(1%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
198IU
(4%)
Vitamin C
1mg
(1%)
Calcium
56mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 15 Serving
Amount Per Serving
Calories 113
% Daily Value*
| Serving | 1each | |
| Calories | 113kcal | 6% |
| Carbohydrates | 14g | 5% |
| Protein | 2g | 4% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 14mg | 5% |
| Sodium | 299mg | 12% |
| Potassium | 46mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 198IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 56mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.