Miniature Drop Biscuits
Miniature drop biscuits are tender, buttery treats with a light, flaky texture, perfect for breakfast or as a side dish, appealing to both kids and adults alike.
Ingredients
Instructions
- Cut butter into the self-rising flour until the mixture is crumbly.
- Add sour cream to the mixture.
- Stir until the mixture forms stiff dough.
- Fill 2 muffin cups, each 1-inch in size, with the dough.
- Bake at 450°F for 12 to 15 minutes or until golden brown.
- Serve immediately.
Tips & Substitutions
For a richer flavor, consider using salted butter and mixing in a pinch of garlic powder or herbs. If you don't have self-rising flour, you can create your own by combining all-purpose flour with baking powder and salt. These biscuits can also be made with Greek yogurt instead of sour cream for a tangy twist.
Serving Suggestions
These miniature drop biscuits are delightful served warm with butter and honey. They pair wonderfully with a hearty soup or salad, such as Delicious Slaw, for a complete meal. For a sweet touch, enjoy them with jam or alongside breakfast dishes like Orange Poppy Seed Muffins.
Storage & Reheating
Store leftover biscuits in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to a week. To reheat, place them in a preheated oven at 350°F for about 5-7 minutes until warmed through. This helps maintain their fluffy texture.
Nutrition & Diet Analysis (per serving)
Each serving of Miniature Drop Biscuits contains roughly 123 calories, with 1g protein, 7g carbohydrates, and 10g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use regular flour instead of self-rising flour?
Yes, you can use regular all-purpose flour by adding 1.5 teaspoons of baking powder and a pinch of salt for each cup of flour. This substitution will help your biscuits rise properly.
What can I use instead of sour cream?
Greek yogurt or buttermilk are great substitutes for sour cream in this recipe. They will provide similar moisture and tanginess, ensuring your biscuits remain soft and flavorful.
How can I make these biscuits ahead of time?
You can prepare the dough ahead and refrigerate it for up to 24 hours. When ready to bake, simply scoop the dough into muffin cups and bake as directed. This is a great option for quick breakfasts or last-minute guests.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).