Easy Sour Cream Chive Drop Biscuits - Fluffy Homemade Recipe

Prep: 10 minCook: 22 min15 biscuitsmediumAmerican
Easy Sour Cream Chive Drop Biscuits - Fluffy Homemade Recipe

Tender, fluffy drop biscuits packed with tangy sour cream and fresh chives. These easy-to-make biscuits skip the rolling and cutting steps of traditional biscuits, making them perfect for weeknight dinners or weekend brunches. The combination of chilled sour cream and milk creates an incredibly moist crumb, while the chives add a bright, oniony flavor that pairs beautifully with soups, stews, or simply butter and jam.

VegetarianNut-Free

Ingredients

Yield: 15 biscuits
  • 2 cups all purpose flour
    gluten-free flour blend1:1gluten-free

    use blend with xanthan gum

    Full guide →
  • 2 tsp baking powder
  • 1 ¼ tsp salt
  • ½ tsp baking soda
  • ¼ tsp cracked black pepper
  • 3 tbsp chives, thinly sliced
    green onions1:1substitution

    use green parts only

    Full guide →
  • ⅝ cup sour cream, chilled
    Greek yogurt1:1lower-fat

    plain, full-fat works best

    Full guide →
  • ½ cup milk, chilled
    buttermilk1:1tangy

    creates extra tender biscuits

    Full guide →
  • ¼ cup unsalted butter, melted and cooled
  • unsalted butter, melted, for brushing(optional)

Instructions

  1. 1

    Preheat oven to 400°F

  2. 2

    Combine all dry ingredients in medium mixing bowl

  3. 3

    Whisk together until no lumps remain

  4. 4

    Add sour cream, milk and melted butter and stir together until very sticky dough comes together

  5. 5

    Add sliced chives and fold together until combined

  6. 6

    Using two lightly greased spoons or lightly greased ice cream scooper, drop balls of batter onto parchment-lined baking sheet about 1 inch apart

  7. 7

    Bake for about 15 minutes, then remove and brush tops with melted butter

  8. 8

    Return to oven and continue baking for another 5 to 7 minutes or until golden brown

  9. 9

    Allow to slightly cool before serving

Tips

Tip 1

Keep sour cream and milk well-chilled for the fluffiest biscuits - cold ingredients create steam for better rise.

Tip 2

Don't overmix the dough once liquid ingredients are added - a shaggy, sticky texture is perfect.

Tip 3

Use fresh chives for the best flavor, but dried chives work in a pinch using half the amount.

Good to Know

Storage

Store in airtight container at room temperature for up to 2 days or freeze for up to 3 months.

Make Ahead

Dough can be scooped and refrigerated for up to 2 hours before baking - add 2-3 extra minutes to bake time.

Serve With

Best served warm, within 2 hours of baking for optimal texture.

See pairing guide →

Common Mistakes

Watch

Use room temperature melted butter to avoid melting the chilled dairy ingredients.

Watch

Don't flatten the dropped dough - irregular shapes create more surface area for browning.

Substitutions

Gluten-Free Swaps

all purpose flour→
gluten-free flour blend1:1gluten-free

use blend with xanthan gum

Full guide →

General Alternatives

milk→
buttermilk1:1tangy

creates extra tender biscuits

Full guide →
sour cream→
Greek yogurt1:1lower-fat

plain, full-fat works best

Full guide →
chives→
green onions1:1substitution

use green parts only

Full guide →
Find more substitutions →

FAQ

Can I make these biscuits dairy-free?

Yes, substitute the sour cream with vegan sour cream and use plant-based milk and vegan butter. The texture will be slightly different but still delicious.

What if I don't have chives?

Green onion tops, dried dill, or even finely chopped parsley work well. Use about the same amount for fresh herbs or half for dried.

How long do these biscuits keep?

Store covered at room temperature for 2 days or freeze for up to 3 months. Reheat in 350°F oven for 5 minutes to restore crispness.