Blueberry Sour Cream Drop Biscuits

I confess that I’m more than a little intimidated by the prospect of baking biscuits. They seem a bit time-consuming for such an anti-morning person like myself. All that dough-shaping and biscuit-cutting and such is just a lot to ask so early in the day.

Behold the beauty of drop biscuits. There’s mixing. All in one bowl, I might add. There’s scooping. There’s baking. That’s all that’s required to get you on your way to homemade biscuits.

Blueberry Sour Cream Drop Biscuits | Bake or Break

The inspiration for these came from a couple of things. First, I had a beautiful container of blueberries sitting in my refrigerator just begging to be baked up into something delicious. Secondly, I recently remembered sour cream biscuits that a friend used to make. I put those two ideas together and after just a little bit of time and effort, we were eating incredible blueberry biscuits.

Blueberry Sour Cream Drop Biscuits are a delicious way to add fresh berries to your breakfast baking! - Bake or Break

If you have a large cookie scoop or ice cream scoop, it will be your best friend for dropping the dough onto the baking pans. I have this 3-tablespoon scoop that works perfectly for getting the dough cleanly onto the pans and ready to bake.

Besides their simplicity, the other real beauty of these is how adaptable they are. Use different berries if you want. Or, leave them out all together and just serve them with your favorite preserves. If you want savory biscuits, cut the sugar by half and add some spices and maybe some cheese instead of fruit. I love to add garlic powder, freshly ground pepper, and parmesan cheese for a perfect soup companion.

Blueberry Sour Cream Drop Biscuits

Prep Time: 15 minutes

Cook Time: 20 minutes

Yield: 12-15 biscuits

Blueberry Sour Cream Drop Biscuits


  • 2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 cup butter, softened and cut into small pieces
  • 1/2 cup sour cream
  • 1/2 cup milk
  • 1/2-3/4 cup blueberries


Preheat oven to 375°. Line baking sheet with parchment paper.

Whisk together flour, sugar, baking powder, and salt. Add butter and mix with a for, a pastry blender, or your hands. Stir in sour cream. Stir in milk. Dough will be sticky. Gently stir in blueberries, trying not to break any of the berries. (If a few break, it's absolutely fine.)

Drop dough by roughly 3 tablespoons (not quite 1/4 cup) onto prepared baking sheets. Bake for 20 minutes, or until biscuits are lightly browned and feel set when tapped on top.

Don't miss a recipe! Sign up for free email updates.



  1. Lawrence August 11, 2012 Reply

    Oh wow. Sour cream? that sounds..interesting. I may have to try this, and don’t be so discouraged by biscuits! To get them extra flakey, cut the butter in bigger chunks. The flakiness is amazing! You will taste the difference, since butter makes everything better 😉 Cheers! -L

  2. August 11, 2012 Reply

    They look so scrumptious! I Love this! Thank you :)

  3. cluttercafe August 11, 2012 Reply

    These look really good and easy. I may pick up some berries at the farmers market tomorrow. And, congratulations for making the List! You are awesome!

  4. Deb August 13, 2012 Reply

    My husband adores blueberries! What a scrumptious weekend bunch idea!

  5. Sasha August 15, 2012 Reply

    Cutting? Biscuits? I didn’t even know you could do that! “Biscuits” in our house mean Irish Soda Bread from the Joy of Cooking, which are most definitely drop biscuits. And I just picked up blueberries from a roadside stand last night – will have to whip up a batch of these!

  6. Jenny @ BAKE August 16, 2012 Reply

    these biscuits look beautiful! what an amazing thing to eat for breakfast!

  7. Brit June 12, 2013 Reply

    I’m making these now, with a mix of strawberry, blueberry and BlackBerry, as well as with a gluten-free flour alternative. They’re a little bulkier, but they smell great as they bake. :)
    Great way to use up the left-over sour cream I had.

  8. Becky June 21, 2014 Reply

    Just made these and a simple blueberry sauce. Split the biscuit, added a pat of buttah inside, then a dab of the sauce on top. These are fab! Wonder how they will translate on Christmas morning with frozen berries instead?

    • Author
      Jennifer McHenry June 21, 2014 Reply

      Becky, I’m glad you liked them! Frozen berries should be fine. Rinse and dry them before you use them so the color doesn’t bleed into the biscuits too much.

Leave a reply

Your email address will not be published. Required fields are marked *