Sour Cream Cheddar and Chives Drop Biscuits Recipe
This Sour Cream, Cheddar and Chive Drop Biscuits recipe is just what you need to be making for a perfect savory bite to go along with just about any meal. They will disappear right before your eyes, so be prepared to make another batch.
Sometimes when you take a bite of something an involuntary holler just happens. That definitely was the case with these Sour Cream, Cheddar and Chive Drop Biscuits. Straight out of the oven they are over-the-top good, with a crunchy outside and tender inside, and a perfect balance of savory flavors. Of course, rewarmed these biscuits illicit a few oohs and aahs as well.
Plus, these biscuits could not be easier to make. Really. These savory biscuits are about as easy as it gets when it comes to biscuit making. Which could be dangerous because you may find yourself whipping a batch (or three) of these up at the drop of hat, or biscuit, shall we say. These drop biscuits remind me a little bit of of those mini drop biscuits from that crustacean restaurant chain. You know the one I’m talking about only. It rhymes with “bread brobster.” Yeah, like those, only better because you can make them right at home.
Sour Cream, Cheddar and Chive Drop Biscuits Recipe notes:
- The recipe below makes 14 (2-3”) biscuits when using 1/4 cup “drops” of dough. Adjust “drop” size and monitor cook time for smaller biscuits. Of course you could go bigger too. 😉
- Baking parchment makes life so much easier when baking just about anything, plus I think it helps these biscuits develops a nice subtle crust on the bottoms.
- I always keep a couple of sticks of butter in the freezer just for biscuits. They can quickly be grated for use in biscuits and pastry dough, which helps quicken things along quite a bit. The need to “cut in” the butter isn’t really necessary as the little bits of butter quickly and evenly mix in properly.
Check out these other bodacious biscuit recipes:
- Pumpkin Sage Drop Biscuits Recipe
- Easy Biscuit Recipe from Dinners, Dishes & Desserts
- Fluffy Buttermilk Biscuits Recipe
Sour Cream, Cheddar and Chive Drop Biscuits Recipe
Sour Cream Cheddar and Chives Drop Biscuits Recipe
Ingredients
Instructions
Notes
These biscuits look sooo yummy!! LOVE!
Must. Have. One. NOW!! 😀
I can almost smell these biscuits baking in the oven! I can’t wait to make these babies!
I can see why these quickly disappeared!
Any idea of the nutritional info? Calories, fat, fibre?
I counted it for you in our recipe analyzer http://happyforks.com/analyzer and all recipe has 2005 calories 😀 101g fat, 53 protein, 221 carbohydrates and 7,5 fiber, everything weights 756g before beaking.
Thank you so much, Marta!
mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm. That was me holding down the m key while wiping the drool away from my mouth. They look and sound AMAZING!!!!!!!!!!!!!!!!!!!! Can’t wait to try them!!
http://www.lucismorsels.com
Thank you, I’ve been looking for a recipe like this that didn’t start with Bisquick. Can’t wait to try them
I would sooo add bacon!
Oh yeah!
I love flavored biscuits like these, and I don’t think I will ever go back to plain biscuits.
I made these for a pot luck yesterday. They were a hit. People asked for the recipe and I sent them this link, so thanks for the recipe.
One note: I don’t have parchment paper, so I used the cooking spray. That might be why, but my first batch was burnt on the bottom. For the 2nd and 3rd batches I baked at 375 for 20 minutes and they were perfect.
Yay! Glad everyone enjoyed them. They are delish and so easy it’s difficult to not want to make them often.
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Yup, this kind of thing would make me voluntarily holler, lol!! Thank you for sharing these! I’m going to make some with corn chowder today, yum! Just a thing I discovered…. I love drop biscuits so much because i’m not a fan of rolling biscuits out (Wah, I know). But, since I like the height of rolled biscuits, I have been putting drop biscuit dough into lightly greased or sprayed muffin tins and the results are wonderful! Thought you might like to try the variation, as well!
Oooh, these look good. Even better than the ones at that colored crustacean place. Quick question: Have you tried substituting Greek yogurt for the sour cream? Or some combination of the two? I’m trying to add more protein to my recipes because I’m diabetic. Any info you have on this would be greatly appreciated!
I have substituted Greek Yogurt and it works well, Patti. Let me know how you like them!
I tried these today for my Grarden Club Friendship day tomorrow. Taste tested one and it was a hit with me! Good thing I’d already had lunch. There were some extras so my Husband will also get to try some with Minestrone soup tonight.
Hi, these look lovely, but sadly where I live in France I can’t get Buttermilk or Sour Cream, really can you believe how ridiculous that is !, so can you suggest any alternatives I can try.
You can add 1 tablespoon of fresh lemon juice (or white vinegar) to 1 cup of whole milk. Of course the tablespoon and cup measurements don’t help you. Do you have a good conversion method for those?
Thanks for your reply, Yes I can covert cup measurements etc. I will give
it a try,
Any idea if these would freeze well?
Made these tonight following the recipe as noted, and served with a pot of homemade soup. They were a hit, I will definitely add this to my list of biscuits and will be making again.
They are so good with soup! I’m glad you enjoyed them, Linda.
Can’t wait to try these!!!!!
Can these be made with gluten free flour?
They should work just fine with a gluten free baking flour mix.
Made these today and they were wonderful, even looked like yours. I made 12 and they took about 20 minutes to bake. The only changes I made were green onions instead of chives and milk with vinegar instead of buttermilk.
Yay! Glad you liked them, Jackie!
Does anyone know the macros!?
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These are really good have made them many times. But only grated the frozen butter once. What a pain that is
Nice and easy and really good! The whole family liked them and wanted more!
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Do you use salted or unsalted butter?
I would like to thank you for the high level and informative article with us. I hope you and we will be sharing more idea’s and keep writing more like this one