Sour Cream and Chive Drop Biscuits

Let’s be honest – nothing beats the aroma of freshly baked biscuits wafting through your kitchen. These sour cream and chive drop biscuits are the ultimate comfort food hack: no rolling, no cutting, just mix, drop, and bake your way to fluffy, savory perfection. They’re ridiculously simple but taste like you spent hours in the kitchen.

What makes these biscuits special is their incredible texture – crispy golden exteriors giving way to tender, pillowy centers with bright pops of chive in every bite. The sour cream creates an unmatched richness and tang that elevates these from “just biscuits” to the star of your table. Plus, the drop method means they have those gorgeous rustic edges that crisp up beautifully in the oven.

Ingredients

• 2 cups all-purpose flour
• 2 tsp baking powder
• 1¼ tsp salt
• ½ tsp baking soda
• ¼ tsp cracked black pepper
• 3 tbsp thinly sliced chives
• ⅔ cup sour cream, chilled
• ½ cup milk, chilled
• ¼ cup unsalted butter, melted and cooled, plus more for brushing

Steps

1. Preheat oven to 400°F (205°C). Position rack in the center for even heat distribution. Line a baking sheet with parchment paper (not wax paper, which can smoke at this temperature).
2. In a medium mixing bowl, combine all dry ingredients: 2 cups flour, 2 tsp baking powder, 1¼ tsp salt, ½ tsp baking soda, and ¼ tsp cracked black pepper.
3. Whisk together until no lumps remain, about 30 seconds. This step is crucial for even leavening – don’t skip it or you’ll end up with pockets of baking powder in your biscuits.
4. Add ⅔ cup chilled sour cream, ½ cup chilled milk, and ¼ cup melted and cooled butter. Stir together with a wooden spoon or rubber spatula just until a very sticky dough forms. Look for no dry flour pockets, but stop mixing as soon as it comes together (about 15-20 strokes) – overmixing will develop gluten and make tough biscuits.
5. Add 3 tbsp sliced chives and fold together with just 4-5 gentle strokes until combined. The dough will look shaggy and uneven – this is exactly what you want for tender biscuits.
6. Using two lightly greased spoons or a lightly greased ice cream scoop (a ¼ cup measure works perfectly), drop dough portions onto the prepared baking sheet, spacing them about 1 inch apart. If your spoons stick to the dough, dip them in cold water between scoops.
7. Bake biscuits for about 15 minutes until they begin to set but aren’t yet golden. The tops will look matte rather than wet at this stage.
8. Remove biscuits from the oven and quickly brush the tops with 1-2 tbsp melted butter. This creates that irresistible golden crust. Work efficiently to minimize heat loss from the open oven.
9. Return biscuits to the oven and continue baking for another 5-7 minutes or until they’re golden brown. They should sound hollow when tapped on the bottom and register 200°F (93°C) on an instant-read thermometer if you want to be precise.
10. Allow biscuits to cool for 3-5 minutes before serving. This brief rest allows the interior to set up slightly while still serving them warm. They’ll be too fragile straight from the oven and may collapse if you rush this step.

Smart Swaps

• Greek yogurt instead of sour cream (1:1 ratio) for extra protein with a similar tangy flavor
• Buttermilk instead of regular milk for even more tenderness and tang
• 1 cup whole wheat flour + 1 cup all-purpose for added fiber and nutty flavor
• Green onions instead of chives if that’s what you have on hand (use the same amount)

Make It Diabetes-Friendly

• Replace all-purpose flour with 1¾ cups almond flour + ¼ cup coconut flour to reduce carbs by approximately 65% per serving
• Use ¾ cup unsweetened almond milk with 1 tbsp lemon juice (let sit 5 minutes) instead of regular milk to reduce carbs by 6g per serving
• Add 1 tbsp ground flaxseed to the dry ingredients to improve the glycemic response
• Make smaller portions (2 tbsp each) for better portion control, yielding 24 mini biscuits at approximately 8g net carbs each

Pro Tips

• Keep all dairy ingredients COLD until the moment you use them – this creates steam pockets for fluffier biscuits
• Don’t twist your scoop or spoon when dropping the dough – a clean drop preserves those air pockets
• For make-ahead convenience, prepare the dry ingredients and store in an airtight container for up to 3 weeks
• Freeze baked biscuits for up to 2 months; reheat in a 350°F (175°C) oven for 8-10 minutes until warmed through