Sour Cream and Onion Drop Biscuits
Sour Cream and Onion Drop Biscuits
Ingredients
For the Drop Biscuits
- 2 1/4 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper, freshly ground
- 1/2 cup unsalted butter, cold, cut into 1/2-inch cubes
- 1/2 cup sour cream
- 1/2 cup buttermilk, cold
- 1/4 cup fresh chives, finely chopped
Instructions
- 1
Preheat your oven to 425°F. Line a large baking sheet with parchment paper.
⏱️ 5 min•🌡️ 425
- 2
In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, onion powder, garlic powder, and black pepper until well combined.
⏱️ 2 min
- 3
Add the cold, cubed unsalted butter to the dry ingredients. Using a pastry blender, two forks, or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining.
⏱️ 5 min
- 4
Stir in the finely chopped fresh chives into the flour and butter mixture.
⏱️ 1 min
- 5
In a separate medium bowl, whisk together the sour cream and cold buttermilk until smooth.
⏱️ 1 min
- 6
Pour the wet ingredients into the dry ingredients. Using a spatula or your hands, gently mix until just combined and a shaggy, cohesive dough forms. Be careful not to overmix, as this can lead to tough biscuits.
⏱️ 3 min
- 7
Drop irregular portions of the dough, about 1/4 cup each, onto the prepared baking sheet, leaving about 2 inches between each biscuit. You should get about 8-10 biscuits.
⏱️ 3 min
- 8
Bake for 15 to 18 minutes, or until the biscuits are golden brown on top and cooked through. The exact time may vary depending on your oven.
⏱️ 18 min•🌡️ 425
- 9
Remove from the oven and serve warm. These biscuits are best enjoyed fresh.
Kitchen Tools
Nutrition Facts (per serving)
Sour Cream and Onion Drop Biscuits
Ingredients
For the Drop Biscuits
- 2 1/4 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper, freshly ground
- 1/2 cup unsalted butter, cold, cut into 1/2-inch cubes
- 1/2 cup sour cream
- 1/2 cup buttermilk, cold
- 1/4 cup fresh chives, finely chopped
Instructions
- 1
Preheat your oven to 425°F. Line a large baking sheet with parchment paper.
⏱️ 5 min•🌡️ 425 - 2
In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, onion powder, garlic powder, and black pepper until well combined.
⏱️ 2 min - 3
Add the cold, cubed unsalted butter to the dry ingredients. Using a pastry blender, two forks, or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining.
⏱️ 5 min - 4
Stir in the finely chopped fresh chives into the flour and butter mixture.
⏱️ 1 min - 5
In a separate medium bowl, whisk together the sour cream and cold buttermilk until smooth.
⏱️ 1 min - 6
Pour the wet ingredients into the dry ingredients. Using a spatula or your hands, gently mix until just combined and a shaggy, cohesive dough forms. Be careful not to overmix, as this can lead to tough biscuits.
⏱️ 3 min - 7
Drop irregular portions of the dough, about 1/4 cup each, onto the prepared baking sheet, leaving about 2 inches between each biscuit. You should get about 8-10 biscuits.
⏱️ 3 min - 8
Bake for 15 to 18 minutes, or until the biscuits are golden brown on top and cooked through. The exact time may vary depending on your oven.
⏱️ 18 min•🌡️ 425 - 9
Remove from the oven and serve warm. These biscuits are best enjoyed fresh.