These Sour Cream Drop Biscuits can be prepared, baked, and served in 30 minutes. They're delicious, tender, and require no kneading or rolling. Makes 6 large biscuits using ⅓ cup scoop or 9 smaller biscuits using ¼ cup scoop.
Course Biscuits, Breakfast, Side
Cuisine American
Keyword Biscuits, Drop Biscuits, Sour Cream Drop Biscuits
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.
Notes
Using a ⅓ cup scoop gives you 6 large biscuits. You can use a ¼ cup scoop for 9 smaller biscuits. Baking times will be more or less depending on what size scoop you use. For larger biscuits, bake about 20 minutes. For smaller, bake for about 15 minutes.