Sour Cream Drop Biscuits
- Feb 19
- 2 min read
Updated: Apr 4
Sour cream drop biscuits with buttery richness, inspired by classic restaurant-style comfort and baked to a golden finish.
Forage Baker's Note
Flour matters. Gluten-free flours—and even traditional wheat flours—can vary widely in weight per cup, which is why we recommend using a kitchen scale whenever possible. If measuring by volume, gently scoop Heritage Baker's Flour into a measuring cup and level with a knife. This yields approximately 125g per cup. Packing the cup can result in excess flour and a denser biscuits, while spooning may under-measure. Use very cold butter for best structure and rise.
Metal pans brown more deeply than glass. Adjust timing as needed.
Chill dough briefly if the kitchen is warm.
Ingredients
Makes 6–8 biscuits
2¼ cups (281g) Heritage Baker’s Flour
2–3 tsp baking powder
1 stick (112g) cold unsalted butter
4 large egg whites (120g)
⅓ cup (80g) sour cream
⅓ cup (80g) cottage cheese
Instructions
Preheat oven to 375°F.
Line a sheet pan for drop biscuits or butter an 8 x 8 inch pan for bakery-style biscuits.
In a bowl, combine flour and baking powder.
Grate or finely chop cold butter. Toss into flour mixture and coat evenly.
Add egg whites, sour cream, and cottage cheese. Mix just until combined.
If needed, refrigerate briefly to firm the dough.
Drop large spoonfuls onto prepared pan, or shape into rounds and place close together in pan.
Bake 18–20 minutes for drop biscuits or 20–22 minutes for bakery-style, until golden.
Optional Garlic Cheddar Variation
Fold in 1 cup shredded cheddar
Add ½ tsp garlic powder
Brush warm biscuits with melted garlic butter after baking.
From the Forage Kitchen
Made with Heritage Baker’s Flour — crafted to organic standards and designed for balanced structure, and everyday heritage baking.
