Sour Cream Cheddar and Chives Drop Biscuits Recipe (2024)

FAQs

What is the difference between a biscuit and a drop biscuit? ›

Drop biscuits have more milk or other liquid added to the dough than rolled biscuits. The dough is moister and cannot be kneaded or rolled; simply drop tablespoons of dough onto the baking sheet. Drop biscuits don't rise as much as other biscuits and they are always coarser in appearance and texture.

Fat aside, a common solution to crumbly biscuits is to cut back on the measured amount of dry ingredients. According to Quaker, you should be scooping flour gently with a spoon instead of sticking your measuring cup directly into the bag, which can lead to compacted mis-measurements.

The sour cream in this dough does a couple of good things – it makes the texture tender, a little flaky and a little cakey; and it also makes it just a touch tangy. The dough is very easy to roll and to work with, just be sure to chill it thoroughly after you make it.

The secret to the best biscuits is using very cold butter and baking powder. We've made a lot of biscuits, but this easy biscuits recipe is the one we turn to the most!

Drop biscuits have a more fluid batter and are made by simply scooping the batter out of the mixing bowl and dropping it onto a baking sheet. Roll-and-cut biscuits have a firmer, more compact dough rolled out and cut into flat-topped circles.

Drop biscuits have a dense, crusty, and crumbly consistency, whereas roll-and-cut biscuits are light, fluffy, and flaky. Since roll-and-cut biscuits hold their shape better and have a fluffier crumb, they'd work best for biscuit sandwiches and as a flaky topping for pot pies or casseroles.

Cover the dough loosely with a kitchen towel and allow it to rest for 30 minutes. Gently pat out the dough some more, so that the rectangle is roughly 10 inches by 6 inches. Cut dough into biscuits using a floured biscuit cutter (or even a glass, though its duller edge may result in slightly less tall biscuits).

Biscuit Tip 1: Use cold ingredients

Those lumps get coated in flour and melt during baking into layers. If your fats are too warm, the lumps will melt and form a hom*ogeneous dough, resulting in dense, leaden biscuits.

All you want to do is slather some butter and jelly on your steaming biscuit…but one sweep of the knife, and half your biscuit is crumbled in your lap. If this sounds familiar, you could be adding too much flour to your dough without knowing it, disrupting the ratio of dry to wet ingredients.

Sour cream is one of the fattiest dairy products; the extra fat content (for example, adding sour cream to a cake instead of milk) will make the cake moister and richer, says Wilk. "Fat, in any form (butter, lard, cream, etc.) shortens gluten strands, which essentially leads to the most tender baked goods," she adds.

What kind of flour do southerners use for biscuits? ›

SouthernKitchen.com says, "Ask any Southern chef or sagacious biscuit grandma and you'll hear a pattern emerge: they all swear by White Lily flour."

This unexpected addition will make buttery confections like shortbreads and shortcakes even more tender and flaky.

Strains of soft winter wheat have less protein than the hard spring wheat and therefore southern all-purpose flours are better-suited for quick breads such as biscuits, cakes and muffins.

It's an appropriate name because they can be made in a hurry, as the dough is dropped from the spoon onto the pan, rather than rolled or cut. Drop biscuits have more liquid in relation to fat and flour, making a dough that's too wet to be kneaded.

The most obvious key difference is texture. Drop biscuits are often made with a looser dough, almost batter-like, and the result is a denser and more crumbly biscuit. Regular biscuits are airy and flaky from distinct layers of dough and fat, which give a slight advantage of structural integrity to the final product.

While many bowhunters who only use drop-away rests tout their products' superior speed and accuracy, field tests have indicated the difference between Whisker Biscuits and drop-aways is minimal to negligible for most hunting scenarios, losing just a few feet per second and about an inch of drop at longer distances.

Soft dough biscuits as the name suggests are softer and fluffier than their hard dough counterparts. They have higher levels of fat & sweetness and are generally manufactured with the help of a rotary moulding machine.