Blueberry Sour Cream Drop Biscuits

I confess that I’m more than a little intimidated by the prospect of baking biscuits. They seem a bit time-consuming for such an anti-morning person like myself. All that dough-shaping and biscuit-cutting and such is just a lot to ask so early in the day.

Behold the beauty of drop biscuits. There’s mixing. All in one bowl, I might add. There’s scooping. There’s baking. That’s all that’s required to get you on your way to homemade biscuits.

Blueberry Sour Cream Drop Biscuits are a delicious way to add fresh berries to your breakfast baking!

The inspiration for these came from a couple of things. First, I had a beautiful container of blueberries sitting in my refrigerator just begging to be baked up into something delicious. Secondly, I recently remembered sour cream biscuits that a friend used to make. I put those two ideas together and after just a little bit of time and effort, we were eating incredible blueberry biscuits.

Blueberry Sour Cream Drop Biscuits are a delicious way to add fresh berries to your breakfast baking! - Bake or Break

If you have a large cookie scoop or ice cream scoop, it will be your best friend for dropping the dough onto the baking pans. I have this 3-tablespoon scoop that works perfectly for getting the dough cleanly onto the pans and ready to bake.

Besides their simplicity, the other real beauty of these is how adaptable they are. Use different berries if you want. Or, leave them out all together and just serve them with your favorite preserves. If you want savory biscuits, cut the sugar by half and add some spices and maybe some cheese instead of fruit. I love to add garlic powder, freshly ground pepper, and parmesan cheese for a perfect soup companion.

Yield: 12 to 15 biscuits

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes

Blueberry Sour Cream Drop Biscuits are a delicious way to add fresh berries to your breakfast baking!

Blueberry Sour Cream Drop Biscuits

  • 2 cups (240g) all-purpose flour
  • 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 cup (56g) butter, softened and cut into small pieces
  • 1/2 cup (113g) sour cream
  • 1/2 cup (118ml) milk
  • 1/2-3/4 cup (85-127g) blueberries

Instructions

  1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
  2. Whisk together the flour, sugar, baking powder, and salt. Add the butter and mix with a fork, a pastry blender, or your hands.
  3. Stir in the sour cream. Stir in the milk. Dough will be sticky. Gently stir in the blueberries, trying not to break any of the berries. (If a few break, it's absolutely fine.)
  4. Drop the dough by roughly 3 tablespoons (not quite 1/4 cup) onto prepared baking sheets. Bake for 20 to 25 minutes, or until biscuits are lightly browned and feel set when tapped on top.

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    19 Comments on “Blueberry Sour Cream Drop Biscuits”

  1. Oh wow. Sour cream? that sounds..interesting. I may have to try this, and don’t be so discouraged by biscuits! To get them extra flakey, cut the butter in bigger chunks. The flakiness is amazing! You will taste the difference, since butter makes everything better 😉 Cheers! -L

  2. They look so scrumptious! I Love this! Thank you 🙂

  3. These look really good and easy. I may pick up some berries at the farmers market tomorrow. And, congratulations for making the List! You are awesome!

  4. My husband adores blueberries! What a scrumptious weekend bunch idea!

  5. Cutting? Biscuits? I didn’t even know you could do that! “Biscuits” in our house mean Irish Soda Bread from the Joy of Cooking, which are most definitely drop biscuits. And I just picked up blueberries from a roadside stand last night – will have to whip up a batch of these!

  6. these biscuits look beautiful! what an amazing thing to eat for breakfast!

  7. I’m making these now, with a mix of strawberry, blueberry and BlackBerry, as well as with a gluten-free flour alternative. They’re a little bulkier, but they smell great as they bake. 🙂
    Great way to use up the left-over sour cream I had.

  8. Just made these and a simple blueberry sauce. Split the biscuit, added a pat of buttah inside, then a dab of the sauce on top. These are fab! Wonder how they will translate on Christmas morning with frozen berries instead?

  9. I made these this morning.  My husband said they were delicious.  He said they tasted like muffins.  They made a great, simple breakfast.  I didn’t have to make a trip to the store, so they were perfect.  I can’t wait to make them again.  I have bags of fresh frozen blueberries in my freezer.  My mother in law shares with us and we are so thankful.  Thanks for sharing this delicious recipe.

  10. Hello I can’t wait to make these! But can I substitute sour cream for Greek yogurt?

    • I’ve not tried that substitution for this recipe, so I can’t give you any firsthand experience. My guess is that it will work but will alter the flavor and may alter the texture, but likely not enough to be a real issue.

  11. These were great. Also made them with fresh raspberries and white chocolate chips. So versatile.
    Thanks for the great recipe.

  12. My oven may be off but mine needed almost twice the time?

  13. Thanks so much for this recipe. Had leftover sour cream and didn’t know what to do with it. Just baked it and tasted so good. Added some chocolate chip in my second batch. Will definitely bake more of this😊

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