Sour Cream Cheddar and Chives Drop Biscuits Recipe (2024)

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posted by Amy Johnsonon August 10, 2016 (updated Jan 24, 2019) 76 comments »

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 biscuitscould not be easier to make. Really. These savory biscuits areabout aseasy 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 ofof 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 Recipefrom Dinners, Dishes & Desserts
• Fluffy Buttermilk Biscuits Recipe

Sour Cream, Cheddar and Chive Drop Biscuits Recipe

Sour Cream Cheddar and Chives Drop Biscuits Recipe

Yield: 14

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

A savory biscuit perfect as an appetizer or addition to any meal.

Ingredients

• 2 cups all-purpose flour
• 1 tablespoon sugar
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 3/4 teaspoon salt
• 1/2 teaspoon ground black pepper
• 4 tablespoons butter, frozen, grated
• 1/2 cup shredded cheddar cheese
• 1/4 cup fresh chopped chives
• 1 cup buttermilk
• 1/2 cup sour cream

Instructions

1. Preheat oven to 450-degrees F. Line baking sheet with parchment paper or coat with cooking spray.
2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt and pepper.
3. Cut in grated butter until mixture resembles coarse meal.
4. Add shredded cheese and chives; toss to combine.
5. Stir in buttermilk and sour cream until just combined. Don’t over mix.
6. Drop dough in 1/4 cup rounds onto prepared baking sheet. Bake at 450-degrees F for 12-15 minutes or until slightly browned.Serve warm.

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.

Did you make this recipe?

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Originally published September 11, 2014.

originally published on August 10, 2016 (last updated Jan 24, 2019)

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