Sour Cream and Onion Drop Biscuits
Updated October 23, 2025
Linda Xiao for The New York Times. Food Stylist: Sue Li.
- Total Time
- 45 minutes
- Prep Time
- 10 minutes
- Cook Time
- 35 minutes
- Rating
- Comments
- Read comments
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Ingredients
2 ½ cups/345 grams all-purpose flour
1 tablespoon baking powder
1 tablespoon sugar
2 teaspoons kosher salt
¾ cup/173 grams cold unsalted butter, cut into ½-inch pieces
2 ounces finely grated Parmesan (about 1 ½ lightly packed cups)
½ cup thinly sliced chives
1 cup/240 milliliters cold, vigorously shaken buttermilk
Nutritional analysis per serving
30 grams carbs; 53 milligrams cholesterol; 353 calories; 6 grams monosaturated fat; 1 gram polyunsaturated fat; 12 grams saturated fat; 20 grams fat; 1 gram fiber; 412 milligrams sodium; 13 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oven to 400 degrees. Line two large (13-by-18-inch) baking sheets with parchment paper and set aside.
- Step 2
Whisk together the flour, baking powder, sugar and salt in a large bowl. Add the butter, then, using a pastry cutter or large fork, cut the butter into the flour to form pea-size pieces. Alternatively, use your hands to quickly pinch the butter into the flour mixture until the mixture resembles coarse crumbs.
- Step 3
Add the Parmesan and chives and toss to combine.
- Step 4
Drizzle in the buttermilk and stir with a flexible spatula until the dough is combined. The dough should look moist but still very lumpy.
- Step 5
Scoop the dough into 10 equal portions (about ⅓ cup each) and place onto the prepared baking sheets, spacing them apart evenly.
- Step 6
Bake until golden brown, 23 to 24 minutes. Let cool slightly on the baking sheets before serving. The biscuits are best enjoyed while they are still warm.
Private Notes
Comments
The introductory note (which I'm pasting below) explains that, despite the sour cream and onion in the title, neither ingredient is actually in this recipe. "The tangy element is the buttermilk, and the actual sour cream flavor comes from grated Parm...Along with chives, the combination sort of tricks our brains into perceiving the beloved duo that is sour cream and onion."
"even though the name of this recipe mentions sour cream and onion, the ingredient list does not include either"
Great recipe! I substituted scallions instead of chives and it was delicious. Easy to follow and delivered on flavor!
I made a double batch to take to a potluck, and left empty handed. Delicious.
I am wanting this to be a dumpling in soup for a bored sick friend. Anybody know the conversion trick? They seem so similar.
Excellent and quick!! Needed to keep adding more buttermilk to what was a very dry mixture with just one cup so I stirred more than I should have. Will know to start with more milk next time but with that said, they came out GREAT and everyone loved them!! And I loved the video!!