These Sour Cream Drop Biscuits can be prepared, baked, and served in 30 minutes. They’re delicious, tender, and require no kneading or rolling.
Sour cream drop biscuits are soft on the inside, yet have a slightly crunchy layer on the outside. The batter is scooped and dropped onto a baking sheet and since the dough has a rough exterior rather than smooth, it creates a wonderful crunch. Since these biscuits are made with sour cream, butter, and salt, those rough edges are incredible.
I want to distinguish these drop biscuits from flaky biscuits. Sour Cream Drop Biscuits are not flaky nor do they have many layers. These 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.
I actually made the mistake of serving my flaky buttermilk biscuits as a base for strawberry shortcake. Just like there is a proper use for each utensil, there’s a proper biscuit for strawberry shortcake. My flaky biscuits have tons of layers with a good crunchy shell. Not the right type for strawberry shortcake. It was difficult for me to watch my father-in-law pushing down on the biscuit with a spoon to try to pry a piece off. When the spoon finally went through, you heard the clang of the spoon hitting the plate and a strawberry flung out of the bowl from all the force. Pretty funny to watch actually. My poor father-in-law had to work just for a bite. It was a wrestling match and he was losing.
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.
You don’t ever have to touch this dough when prepping. I use a fork to mix the dry ingredients with the wet just until it starts to come together. You can do all the mixing in the bowl and there’s no need to even dirty the counter. Use a scoop to transfer onto a lined baking sheet.
Using a 1/3 cup scoop gives you 6 large biscuits. Scoop the dough and drop it onto a parchment lined baking sheet. You can use a 1/4 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.
Be happy, eat well.
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Sour Cream Drop BiscuitsPrint Recipe Pin Recipe
- 1 ¾ cups all purpose flour
- 3 tablespoons cornstarch
- 1 tablespoon baking powder
- ½ teaspoon fine salt
- 8 tablespoons unsalted butter melted and divided
- 1 cup sour cream
- Preheat oven to 425 degrees.
- 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 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. 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.
- Brush the tops with the remaining butter.
- Bake for about 20 minutes or until lightly golden. Let cool on a rack.
- Enjoy slathered in butter, flavored butter, or use as a foundation for strawberry shortcake.