Sour Cream Drop Biscuits


Super moist and tender drop biscuits.

Prep Time:
20 mins
Cook Time:
15 mins
Total Time:
35 mins
8 biscuits


  • 2 cups all-purpose flour

  • 2 teaspoons baking powder

  • 2 teaspoons kosher salt

  • 1 teaspoon white sugar

  • ½ teaspoon baking soda

  • ½ cup unsalted butter - melted, cooled, and divided

  • 1 ½ cups sour cream

  • 4 scallions, thinly sliced (Optional)

  • ½ teaspoon Hungarian hot paprika, or to taste


  1. Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.

  2. Whisk flour, baking powder, salt, sugar, and baking soda together in a large bowl. Drizzle in 6 tablespoons melted butter and mix lightly with your hands to distribute butter. Make a well in the center of the bowl; add sour cream and scallions. Mix with a wooden spoon until no dry spots remain and a shaggy dough forms.

  3. Drop 1/2-cupfuls of dough onto the prepared baking sheet, spacing them at least 1 1/2 inch apart. Brush tops with remaining 2 tablespoons butter; sprinkle with paprika.

  4. Bake in the preheated oven until tops and bottoms are golden brown, 12 to 15 minutes.

Cook's Notes:

These biscuits can also be baked in a 12-inch cast iron skillet, arranged so the sides are just touching.

These reheat well! Just pop back into a 350-degree oven for 5 minutes.

Nutrition Facts (per serving)

313 Calories
21g Fat
27g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 313
% Daily Value *
Total Fat 21g 27%
Saturated Fat 13g 65%
Cholesterol 50mg 17%
Sodium 707mg 31%
Total Carbohydrate 27g 10%
Dietary Fiber 1g 4%
Total Sugars 1g
Protein 5g
Vitamin C 2mg 10%
Calcium 131mg 10%
Iron 2mg 10%
Potassium 123mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love