Imagine biting into a warm, pillowy biscuit that's packed with tangy sour cream and fresh, zesty chives - a heavenly combination that will transform your ordinary meal into an extraordinary culinary experience! These drop biscuits are not just a side dish; they're a game-changing recipe that promises to become your new go-to comfort food. With just 25 minutes from start to finish, you'll create bakery-quality biscuits that will have everyone at your table begging for seconds.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 12 biscuits
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup cold butter, cubed
- 1 cup sour cream
- 1/4 cup fresh chives, chopped
Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it to prevent the biscuits from sticking.
- In a large mixing bowl, combine the 2 cups of all-purpose flour, 1 tablespoon of baking powder, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt. Whisk these dry ingredients together until well blended.
- Add the 1/4 cup of cold, cubed butter to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs. Make sure there are still small pieces of butter visible for a flaky texture.
- In a separate bowl, mix together the 1 cup of sour cream and 1/4 cup of chopped fresh chives. Stir until the chives are evenly distributed throughout the sour cream.
- Pour the sour cream and chive mixture into the flour and butter mixture. Gently fold the ingredients together using a spatula or wooden spoon until just combined. Be careful not to overmix; a few lumps are okay.
- Using a spoon or a cookie scoop, drop heaping tablespoons of the biscuit dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
- Once all the dough is on the baking sheet, place it in the preheated oven and bake for 12 to 15 minutes, or until the biscuits are golden brown on top and cooked through.
- Remove the biscuits from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.
- Enjoy your delicious sour cream and chive drop biscuits as a side dish or a tasty snack!
Tips
- Keep your butter COLD - This is the secret to achieving those irresistibly flaky layers. Cold butter creates steam pockets during baking, resulting in a light, airy texture.
- Don't overwork the dough - Mix just until ingredients are combined. Overmixing can lead to tough, dense biscuits.
- Use fresh chives for the most vibrant flavor. If you can't find fresh, dried chives work, but the taste won't be as bright.
- For extra richness, brush the tops with melted butter right after baking for a golden, glossy finish.
- These biscuits are best served warm, but can be stored in an airtight container for 2-3 days and quickly reheated in the oven.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 20g
Protein: 4g
Fat: 10g
Saturated Fat: 6g
Cholesterol: 30mg
