Drop biscuits are a classic Southern quick bread. I use sour cream and butter in place of lard and milk. They're incredibly easy to make even if you don't consider yourself to be a baker, and the basic recipe can easily be modified by changing the spices and add-ins. 

    Sour Cream Drop Biscuits

    Christian Leue

    Servings/Yield

    Makes 6 biscuits

    Category

    Bread

    Sour Cream Drop Biscuits

    Ingredients

    • 1 cup all purpose flour (130 grams)*

    • 1 1/2 teaspoons baking powder (7 grams)**

    • 1/2 tsp salt (5 grams)

    • 1/4 cup salted butter (55 grams), melted

    • 3/4 cup sour cream (180 grams)

    • 2 tsp water (10 grams)

    • 2 tsp Blue Grass N12

    • A small handful of shredded sharp cheddar cheese

    • 3 scallions, thinly sliced

    Directions

    1. Preheat your oven to 400°F, or 375°F if you have a convection oven, and position a rack in the middle. Grease a half sheet pan with butter or cooking spray.

    2. Sift together the dry ingredients in a large bowl. If you really want to save time and make biscuits often I recommend having self-rising flour on hand. In this case just measure out a cup :)

    3. Drizzle the butter over the flour and mix gently with a spatula.

    4. Mix all remaining ingredients together and add them. Mix until just incorporated but don't over mix. The idea is to minimize gluten activation so you end up with a more tender rather than chewy biscuit.

    5. Using the spatula scoop blobs onto the sheet pan, leaving about 2" between biscuits and from the sides of the pan.

    6. Bake for 12-15 minutes (ovens vary a bit), until golden brown on top. Cool briefly and serve warm. I like to serve to serve these with honey butter made with Aleppo pepper. Just mix half a stick of softened butter with 1 Tbsp honey and 1/2 tsp Aleppo.

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