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.

If your biscuits are falling apart…

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.

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!

Crisco may be beneficial for other baking applications, but for biscuit making, butter is the ultimate champion!

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.

Southern biscuits are different because of the flour most Southerners use. My grandmother swore by White Lily flour. She used it in her chicken and dumplings, her cheese straws, and you better believe she used it in her biscuits.

Fully incorporating the butter and flour guarantees tender, airy biscuits every time. Low-protein flours keep biscuits fluffy and light, never tough. Yogurt provides both hydration and structure, for biscuits that bake up straight and tall but moist.

Spoon flour from the container into the dry measuring cup and use a metal spatula or the flat side of a knife to level the flour even with the top of the cup. When the fat is cut too small, after baking there will be more, smaller air pockets left by the melting fat. The result is a baked product that crumbles.

For super light, crumbly biscuits try grating or pushing the yolks of hard-boiled eggs through a sieve into the biscuit dough. This increases the fat content and slows down the development of gluten. Cookie recipes on the other hand are more likely to contain eggs. Adding moisture as well as binding the mixture.

What flour is best for biscuits? ›

White wheat in general is around 9-12% protein, while the hard reds are 11-15%. As far as brands of flour, White Lily “all-purpose” flour has been my go-to for biscuit making. It's a soft red winter wheat, and the low protein and low gluten content keep biscuits from becoming too dense.

But if you chill your pan of biscuits in the fridge before baking, not only will the gluten relax (yielding more tender biscuits), the butter will harden up. And the longer it takes the butter to melt as the biscuits bake, the more chance they have to rise high and maintain their shape. So, chill... and chill.

When you're making biscuits, you use buttermilk for its acidity as well as its fat and liquid content. The acidity is used, in conjunction with leaveners, to help the dough rise.

Use Cold Butter for Biscuits

For flaky layers, use cold butter. When you cut in the butter, you have coarse crumbs of butter coated with flour. When the biscuit bakes, the butter will melt, releasing steam and creating pockets of air.

The cold chunks of butter are important because as they melt into the biscuit while baking they create tiny pockets of steam that puffs and lifts the dough. These pockets turn into that beautiful light and flaky texture we crave with biscuits.

Drop biscuits are a type of biscuit that are made by dropping spoonfuls of biscuit dough onto a baking sheet or into a muffin tin. They are called "drop biscuits" because the dough is not shaped or rolled, but rather, it is simply dropped onto the baking sheet.

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.

Rolled biscuits have flaky layers, while drop biscuits have an airy, fluffy texture. As far as technique goes, it's all in the name: drop biscuits start as batter that can simply be dropped by spoonful onto your cookie sheet.