Sour Cream Herb Drop Biscuits
If you’re looking for an easy drop biscuit recipe that bakes up light and tender every time, these Sour Cream Herb Drop Biscuits are it. Made with our Miller’s Choice Self-Rising Flour and seasoned with The Old Mill Lemon Rosemary Garlic Sea Salt, they come together in one bowl with no rolling or cutting required.
Sour cream keeps the crumb soft and delicate, while The Old Mill Sweet Cream Butter Olive Oil adds a subtle richness that sets these biscuits apart from traditional versions. Simply stir, scoop, and bake. In just minutes, you’ll have warm, golden biscuits ready for the table.
Because they’re smaller in size, they’re perfect for passing with a whipped compound butter, serving alongside roasted chicken or fresh fish, or adding to a simple weeknight supper.
Simple ingredients. Real flavor. Fresh from the oven.
Sour Cream Herb Drop Biscuits
Ingredients
- 2 cups Miller's Choice Self-Rising Flour
- 1 teaspoon sugar
- 2 teaspoons Lemon Rosemary Garlic Sea Salt, divided
- 4 tablespoons Sweet Cream Butter Olive Oil, divided
- 2 cups sour cream
Instructions
- Preheat your oven to 450 degrees, with the oven rack in the center.
- In a small cup, combine ½ teaspoon of the sea salt and 1 tablespoon of the olive oil. Let it set while you prepare the biscuit dough.
- In a large bowl, add the flour, sugar, and remaining sea salt. Stir to combine. Add the remaining olive oil and the sour cream. Mix until all the flour is well incorporated. With a scoop that will hold 1 ½ tablespoons (#40) or 2 tablespoons (#30), scoop out the dough and place about 1 inch apart on a parchment-lined baking sheet. Brush each biscuit with a little of the olive oil/sea salt mixture.
- Bake for 13-15 minutes or until the tops begin to brown a little.
- Makes approximately 2 dozen drop biscuits.