Chocolate Chip Drop Biscuits

plate of Chocolate Chip Drop Biscuits

Chocolate is underrepresented in the breakfast world. Why can’t we start the day with a little bite of chocolate? If you’re nodding enthusiastically, then you’re going to be very excited about these biscuits.

Not only do these biscuits give you a great way to work a little chocolate into your morning meal, but they are also so quick and easy to make that you may find yourself having a chocolate breakfast treat on a regular basis.

Chocolate Chip Drop Biscuits on a cooling rack

I’ve made the base recipe for these biscuits so many times that I actually keep a copy of the recipe within easy reach in my kitchen. They’re just so simple and so good that they’re a great go-to when you want a quick batch of biscuits with no rolling and cutting involved.

I enjoy making them with different add-ins and flavors, from sweet to savory. I’ve lost track of all the variations I’ve made, but you can find a blueberry version here at BoB.

If you’re with me in the Chocolate for Breakfast Revolution, then you’ll want to add this recipe to your baking arsenal. What a sweet way to start your day!

Find more biscuit recipes in the Recipe Index.

Chocolate Chip Drop Biscuits

Yield: 12 biscuits

Prep Time: 10 minutes

Cook Time: 25 minutes

Add a little chocolate to your breakfast routine with these quick, easy, and delicious Chocolate Chip Drop Biscuits.


  • 2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 cup unsalted butter, softened and cut into 1/2-inch cubes
  • 1/2 cup sour cream
  • 1/2 cup milk
  • 3/4 cup semisweet chocolate chips


  1. Preheat oven to 375°. Line a baking sheet with parchment paper or a silicone liner.
  2. Whisk together the flour, sugar, baking powder, and salt.
  3. Add the butter, and mix with a pastry blender or a fork until combined.
  4. Stir in the sour cream. Stir in the milk. Stir in the chocolate chips.
  5. Drop the biscuits by 3-tablespoon portions* onto the prepared pan. Bake 20 to 25 minutes, or until the edges are lightly browned.
  6. Serve warm or at room temperature.


A 3-tablespoon scoop works very well for portioning the biscuits.

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