These flaky Sour Cream and Chive Drop Biscuits are so deliciously light and buttery, you’ll never make homemade yeast rolls again!
Are you having a hard time finding dry yeast in your grocery store? I certainly am! I’ve seen ways to make starter yeast out of potatoes and I am going to try that eventually. But I wanted fresh rolls one night darn it and just couldn’t wait so I made these Sour Cream and Chive Drop Biscuits.
I’m a little impatient like that, you know how it goes. You’re stuck home, scrolling through Pinterest like a mad woman and see all of these delicious bread recipes calling your name. Oh wait, is that just me?
I don’t normally eat a lot of bread, but I’ve been craving it more and more lately. Maybe it’s because of being stuck inside. I don’t know, but they all look so good don’t they?
Anyway, I had found a recipe for mustard drop biscuits in the January 2019 edition of Southern Living Magazine and cut it out. Of course, it takes me ages to actually make anything I clip out, but I was glad to see it in my “to make” pile. Especially now because of the yeast shortage and drop biscuits do not require any yeast. Bonus!
What is a Drop Biscuit?
A drop biscuit is made by dropping a spoonful of dough onto a baking sheet which gives it an irregular shape once baked. They also have more liquid than a rolled biscuit and the dough is moister so it can’t be rolled. Drop biscuits also don’t rise as much as say a buttermilk biscuit.
Whenever I get inspiration from another recipe, I always tweak it to make it my own. One reason is that I’m not about to commit plagiarism and copy a recipe word for word and share it; that’s just wrong.
Another reason, and the most important reason, is that there are always certain parts of recipe that I like and others I don’t. Where I don’t like an ingredient, I substitute it with something I know my family will enjoy better.
Sometimes the recipe is just too lengthy. I HATE recipes where there are a TON of ingredients and instructions. The simpler the better; which I’m sure you all appreciate that as well.
How do you make Sour Cream and Chive Drop Biscuits?
For this recipe you’ll need all purpose flour, chives, baking powder, black pepper, salt, garlic powder, baking soda, shredded Cheddar cheese, sour cream and butter. Start by preheating the oven to 425 degrees F; then combine all of the dry ingredients in a bowl and mix well.
Next add the cheese, sour cream and butter. The butter should be cold-refrigerated or frozen is fine. You’ll want to use a hand grater to grate the butter into the batter so that the pieces are even in size.
Drop the batter onto a baking sheet lined with parchment paper with a kitchen tablespoon; leaving approximately 2-inches in between. Place in the oven and bake for 12-15 minutes; just until the biscuit puffs up and the bottom is golden brown. Remove from the oven and eat warm alone or top with some more butter.
To be honest, these Sour Cream and Chive Drop Biscuits were so moist and flaky, you really didn’t need the extra butter. This batch makes 12 biscuits and my family LOVED them! I’ll definitely be making these again and again because they were SO easy! ~Enjoy!
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- Preheat the oven to 425 degrees F; then combine all of the dry ingredients in a bowl and mix well.
- Next add the cheese, sour cream and butter. (You'll want to use a hand grater to grate the butter into the batter so that the pieces are even in size.).
- Drop the batter onto a baking sheet lined with parchment paper with a kitchen tablespoon; leaving approximately 2-inches in between.
- Place in the oven and bake for 12-15 minutes; just until the biscuit puffs up and the bottom is golden brown.
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