There is nothing better than taking that first bite of a warm fluffy biscuit after depriving yourself of carbs because your thighs are huge. God I love bread, and chips, and everything carb, and biscuits. We have this wonderful easy biscuit recipe today. So easy to make, and a little bit sturdier than a flaky biscuit which is kind of nice because then you can totally build delicious breakfast sandwiches with them, or eat them on the couch and watch Girls and not get any huge crumbs down your shirt. I love them. I hope you do too.
♥ Teri
Sour Cream and Chive Drop Biscuits
Makes 9 to 12
Ingredients:
2 cups all purpose flour
1 tablespoon superfine sugar
2 teaspoons baking powder
1 1/4 teaspoons salt
1/2 teaspoon baking soda
1/4 teaspoon black pepper
3 tablespoons thinly sliced chives
2/3cup sour cream, chilled
1/2 cup plus 2 tablespoons milk, chilled
1/4 cup (1/2 stick) unsalted butter, melted (for brushing atop the biscuits)
1. Preheat oven to 400°F.
2. In a medium mixing bowl, combine all the ingredients, except the sour cream, milk and melted butter. Whisk together until no lumps remain.
3. Stir in the sour cream until the mixture resembles a bowl of coarse grains.
4. Add the milk and mix just until sticky dough comes together.
5. 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.
6. 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.
7. Allow biscuits to slightly cool before serving.
{ 19 comments… read them below or add one }
I love this idea! Yum!
Delicious! I love sour cream and chive together and what a great way to spice up plain biscuits!
You can drop biscuit about 40 of these into my pie about now.
Question – can you make the delicious batter in its entirety and then freeze the biscuit “blobs” to bake later? Not sure if this works for all biscuits but I’ve done it before and they turned out just as yummy and fresh!
I think they’ll be okay for this one
I wish I took a picture of my face when I read there was no butter in this recipe. Haha! I can’t wait to try this biscuit, however. Does the superfine sugar make a huge difference in the texture of the biscuit itself?
Not really, you can use granulated…I just like baking with superfine sugar!
These biscuits sound so good–especially since the drop quality eliminates rolling and flouring of any kind!
I love drop biscuits and the buttery yellow color is beautiful!
These look fabulous. I think I’m in a buttermilk rut with my biscuits, I can’t wait to try the sour cream, and luckily chives are the biggest troopers in my herb garden, they seem to soldier on through when everything else dies!
i have a similar recipe that makes fluffy popover style muffins. they are so easy and tasty to make. i bet these are the same!
These look fabulous! Love sour cream and chive combo!
What a great recipe. I added some shredded cheddar cheese to the dough and they turned out amazing. Needless to say there were none leftover.
Oh sweet deliciousness. These look incredible! I do not do nearly enough savoury baking!
want. want. want. no… NEED these biscuits. now
and i love the new gifs you guys keep making!
In the process of making these and just noticed there’s butter in the ingredients, but none in the batter! When does it go in?
Nevermind! I found it!
Drop’em like it’s hot! These look like a dream.
I’m so transfixed by the disappearing biscuits! And, frankly, a little jealous because these look incredible! I have a biscuit weakness, but then again, don’t we all?
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