These Sour Cream Drop Biscuits can be prepared, baked, and served in 30 minutes. They’re tender inside and surrounded with crispy edges and a buttery crispy top. These are super delicious and require no kneading or rolling.
Sour cream drop biscuits are one of the easiest biscuits you can make with little effort. They’re soft on the inside, yet have a slightly crunchy layer on the outside.
THE DIFFERENCE BETWEEN SOUR CREAM DROP BISCUITS TO OTHER BISCUITS
The difference between these drop biscuits and flaky biscuits is that they’re not flaky or fussy. These drop biscuits look and taste more like a scone. The butter isn’t cut into flour, it’s melted and stirred in with the sour cream. That’s what makes these so easy to prepare. You don’t have to get your hands dirty.
You don't ever have to touch this dough when prepping. You do all the mixing in the bowl and there’s no need to even dirty the counter. Just mix the dry ingredients in a bowl, pour in the melted butter, add the sour cream, and mix with a fork. The batter is scraggly.
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Don’t overmix. Just mix it until it just comes together and there’s no loose flour in the bowl.
The batter is then scooped and dropped onto a baking sheet. We don’t want to smooth it out because that rough exterior is what makes these drop biscuits great! The rough uneven scoop creates a wonderful crunch.
Using a ⅓ cup scoop gives you 6 large biscuits. Scoop the dough and drop it onto a parchment lined baking sheet. You can use a ¼ cup scoop if you would like 9 smaller biscuits. Baking times will be more or less depending on what size scoop you use. If larger, bake about 22 minutes but check after 20. If using a smaller scoop, bake for 15 minutes but check a few minutes before. It would be so much easier if ovens were consistent.
WHAT MAKES THESE SOUR CREAM DROP BISCUITS SO TENDER? I’LL TELL YOU…
Many sour cream drop biscuits turn out tough, dry, with a spongy interior. I found adding a little cornstarch to the all purpose flour made them tender. Adding melted unsalted butter instead of cold made the dough moist, creating steam when baked. Steam puffs up making these biscuits soft and fluffy.
TOOLS YOU'LL NEED TO MAKE SOUR CREAM DROP BISCUITS
These sour cream drop biscuits are perfect smeared with butter and drizzled with some honey. You're going to love them.
Life is too short for mediocre food.
Sour Cream Drop BiscuitsPRINT PIN SAVE
- Preheat oven to 425°F.
- Line a baking sheet with parchment.
- Add dry ingredients in a bowl and use a fork to mix and combine.
- Add 7 tablespoons of the melted butter (eyeball it) along with the sour cream to flour mixture. Reserve remaining tablespoon of melted butter for brushing tops before baking.
- Using a fork, mix until it starts to come together. I press down with the fork and drag the dough on bottom of bowl. You don’t want to work the dough too much as that results in tough biscuits. You can also use your hand to bring dough together. Mix everything in the bowl. There’s no need to dirty the counter. You should have a slightly moist shaggy dough.
- Using a ⅓ cup measure or scoop, scoop dough and drop onto baking sheet spacing them apart evenly. The rougher they are, the crispier the outcome.
- Brush the tops with the remaining butter.
- Bake for about 20 minutes or until lightly golden. Let cool on a cooling rack.
- Enjoy slathered in butter, flavored butter, or use as a foundation for strawberry shortcake.
I don't post the nutritional value because I don't trust the accuracy of the nutritional apps. I’m not a nutritionist and don't want to post misinformation.
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