Sour Cream and Onion Drop Biscuits

Updated Oct. 24, 2025

Time Overview

  • Total Time: 45 minutes

  • Prep Time: 10 minutes

  • Cook Time: 35 minutes

Recipe Note

Despite the title referencing "sour cream and onion," neither ingredient is included in the recipe. The tangy profile comes from buttermilk, while the "sour cream-like" flavor is naturally replicated by grated Parmesan. Chives enhance the savory, herbaceous notes, tricking the palate into perceiving the classic sour cream and onion duo.

Ingredients

  • 2½ cups (345g) all-purpose flour

  • 1 tablespoon baking powder

  • 1 tablespoon sugar

  • 2 teaspoons kosher salt

  • ¾ cup (173g) cold unsalted butter, cut into ½-inch pieces

  • 2 ounces (about 1½ lightly packed cups) finely grated Parmesan cheese

  • ½ cup thinly sliced chives

  • 1 cup (240ml) cold buttermilk, vigorously shaken

Preparation Steps

  1. Preheat Oven & Prep Baking Sheets

Preheat the oven to 400°F (204°C). Line two large (13-by-18-inch) baking sheets with parchment paper; set aside.

  1. Mix Dry Ingredients & Incorporate Butter

In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt until thoroughly combined. Add the cold butter pieces. Using a pastry cutter or large fork, cut the butter into the flour mixture until the butter is fully incorporated, forming coarse crumbs with pea-sized butter pieces. Alternative: Use your hands to quickly pinch the butter into the flour, mimicking the coarse crumb texture.

  1. Add Cheese & Chives

Gently fold in the grated Parmesan and sliced chives, tossing to ensure even distribution.

  1. Combine Dough with Buttermilk

Slowly drizzle the cold, shaken buttermilk over the dry mixture. Using a flexible spatula, stir just until the dough comes together (the dough will be moist but intentionally lumpy; do not overmix).

  1. Scoop & Space Dough

Using a ⅓-cup measuring scoop, portion the dough into 10 equal mounds. Transfer to the prepared baking sheets, spacing them 2–3 inches apart to allow for even expansion.

  1. Bake Until Golden

Bake for 23–24 minutes, or until the tops are golden brown. Remove from the oven and let cool on the baking sheets for 5 minutes before serving. For best flavor, enjoy warm.

User Reviews & Tips

  • Substitution Success: "Used cheddar instead of Parmesan—it gave a baked potato feel! Mixed in a stand mixer (butter was still cut by hand), baked for 24 minutes, perfect result."

  • Buttermilk Adjustment: "So easy! Added more buttermilk for extra moisture; the biscuits were fluffy."

  • First-Timer’s Delight: "First time making biscuits, and it was a breeze! Added black pepper to the Parmesan/chive mix, halved the recipe for smaller portions, and loved the savory outcome."

  • Texture Note: "The lumpy dough method ensures light, flaky layers—no overmixing needed. Serve warm with honey or jam for an extra treat."

Enjoy this tangy, savory twist on classic drop biscuits—no sour cream or onion required!

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