One-bowl Sour Cream and Chive Biscuits are a quick and easy addition to your dinner. Make these drop biscuits when you need a simple bread in a snap!
Many years ago, a friend shared her favorite recipe for sour cream biscuits with me. Since then, I’ve made those biscuits or a variation of them countless times. These Sour Cream and Chive Biscuits are a simple twist on that same recipe with the addition of chopped chives and a hint of garlic.
With a short list of ingredients and no rolling or cutting involved, these biscuits are so quick and easy to make that you can whip them up as a last minute addition to your dinner. We like to pair them with many different foods, but they’re just perfect with a big bowl of soup.
I love the flavor of sour cream biscuits with their subtle tanginess and soft texture. The chives add a nice flavor punch with just a small amount. You can substitute green onions if you like, but you may want to add a little extra to try to match the flavor of the chives.
To make these biscuits as easy to make as possible, I highly recommend the use of a cookie scoop to portion the dough. It makes quick work of scooping the biscuit dough, and it helps ensure even baking by having all of the biscuits be the same size.
If you’re looking for a simple, no-fuss bread to serve for dinner, then give these Sour Cream and Chive Biscuits a try. Their flavor will complement so many meals that you’ll find yourself making batch after batch!
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Sour Cream and Chive Biscuits
One-bowl, no-fuss Sour Cream and Chive Biscuits are perfect when you want a simple bread to go alongside your dinner!
Ingredients
- 2 cups (240g) all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder (optional)
- 1/4 cup (56g) unsalted butter, softened and cut into 1/2-inch cubes
- 1/2 cup (113g) sour cream
- 1/2 cup + 1 tablespoon (126ml) milk
- about 2 tablespoons chopped chives
Instructions
- Preheat oven to 375°F. Line a baking sheet with parchment paper or a silicone liner.
- Whisk together the flour, baking powder, salt, and garlic powder.
- Add the butter, and mix using a pastry blender or a fork until the butter is about the size of small peas.
- Stir in the sour cream, and then stir in 1/2 cup of the milk. If necessary, add more milk, a small amount at a time, until the dough comes together.
- Stir in the chopped chives.
- Drop the dough by 3-tablespoon portions onto the prepared pan. Bake 20 to 25 minutes, or until the biscuits are lightly browned.
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6 Comments on “Sour Cream and Chive Biscuits”
These biscuits sound.simple and delicious. Got to try them.
These look delicious! I’ll definitely be making them for the dinner table some time.
wow, how wonderful, I’m making these when I can do my “cheat day” on my diet, exactly the kind of stuff I’m missing, that is savory biscuits, strictly forbidden during diet house, thank you for this recipe!
Can I use buttermilk?
Hi, Cheryl. For the best results, you’d likely also need to adjust the leavening agents in the recipe. But, a straight substitution will probably work well enough if you don’t have regular milk.
loved them. so good