June 2, 2022

Sour Cream and Chive Quick Drop Biscuits


Sour cream and chive quick drop biscuits are so easy. I will admit I don’t love a typical southern biscuit (Betty and Earls Biscuits notwithstanding of course!). I usually find the biscuits too dry or too salty and unless a ladle full of sausage gravy is nearby, no thanks. I discovered the drop biscuits somewhat by accident when we were spending a week at True North Island a few Summers back and I forgot to pick up angel food cake for strawberry shortcake. Being on the island there is no quick trip to the store so I found a drop biscuit recipe in my old Joy Of Cooking cookbook. I was attracted to the recipe because there was no kneading or rolling of dough and I thought It would make a nice rustic biscuit that could stand-in for a shortcake—and I was right.

For my birthday party last weekend I decided to try making a savory drop biscuit as my chive plant was coming in and starting to blossom. I will say the chive biscuits might have been the star of the party along with the strawberry cake I made but we will save that post for another day!

The sour cream (or you can use plain greek yogurt if you are stuck on an island lol – I even had to supplement the chives with a bit of sliced thin scallions) gives the biscuit a tangy flavor and who doesn’t love the combination of sour cream and chives? (I am looking at you Ellie Johnson and your favorite Old Dutch thick cut chips!) These biscuits are easy and would be perfectly at home next to a bowl of soup or a hearty salad for an easy weeknight meal,


Sour Cream and Chive Quick Drop Biscuits

Sour Cream and Chive Quick Drop Biscuits

Yield: 12 biscuits

These biscuits are savory, flaky, and easy and require no rolling or kneading


  • 2 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 6 Tablespoons unsalted butter cut into small pea size cubes
  • 1/3 cup grated parmesan cheese plus 2 Tablespoons reserved for biscuit topping
  • 1/4 cup fresh chopped chives (you can substitute thinly sliced green onions)
  • 1/3 cup sour cream
  • 1 cup milk


  1. Preheat oven to 450
  2. Mix dry ingredients together in a large bowl.
  3. Cut in butter with two knives, a party cutter, or a fork until dough is crumbly.
  4. Add Parmesan cheese, chives, and sour cream, and mix in milk. The batter will be moist and sticky and lumpy
  5. With a heaping Tablespoons spoonful, place about 1/8 cup of dough on an ungreased baking sheet about 1 and a half inches apart
  6. Sprinkle a few grains or shreds of Parmesan on top of each biscuit
  7. Bake 12-15 minutes until the bottoms are golden brown

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