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Sour Cream Drop Biscuits

Rated as 4 out of 5 Stars

"Super moist and tender drop biscuits."
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35 m servings 313
Original recipe yields 8 servings (8 biscuits)


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  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; 20.9 27.2 4.9 49 707 Full nutrition

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6.19.19 Half-cup biscuits are HUGE and they certainly did spread out, so don't place too closely on the baking sheet. They're way too big for us, but that’s easy enough to fix. Next time, I’m...