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Baking recipe · from the recipe book

Lemon Dill Sour Cream Drop Biscuits

Tender, fluffy drop biscuits with a tangy sour cream crumb, bright lemon zest and plenty of fresh dill, finished with crisp golden tops.

Lemon Dill Sour Cream Drop Biscuits

Ingredients

  • 2½ cups310 gAll-purpose flour
  • 2½ tsp12 gBaking powder
  • ½ tsp2 gBaking soda
  • ¾ tsp4 gSalt
  • 2 tsp8 gGranulated sugar
  • ½ tsp1 gBlack pepper
  • ½ cup100 gUnsalted buttercold, cut into small cubes, plus melted for brushing (divided)
  • ¾ cup180 gSour cream
  • ½ cup (120 ml)130 gWhole milkcold
  • 1⅔ cups sprigs15 gFresh dillfinely chopped
  • 1 tbsp6 gLemon zest

Steps

  1. Preheat the oven to 450°F (230°C) and line a baking sheet with parchment.
  2. Cut 85 g of the butter into small cubes and keep it in the fridge; melt the remaining 15 g of butter and set it aside for brushing.
  3. In a large bowl, whisk the flour, baking powder, baking soda, salt, sugar and black pepper.
  4. Add the cold cubed butter to the flour mixture and rub it in with your fingertips until the largest pieces are pea-sized.
  5. Stir the dill and lemon zest into the flour mixture so the herbs are evenly coated.
  6. In a separate bowl, whisk the sour cream and cold milk until smooth.
  7. Pour the sour cream mixture into the flour mixture and stir with a fork just until a shaggy, sticky dough forms with no dry flour left; do not overmix.
  8. Drop the dough in 12 even mounds onto the baking sheet, about 2 inches apart.
  9. Bake 13 to 16 minutes, until the tops and bottoms are golden brown and a toothpick inserted in the center of a biscuit comes out clean.
  10. Brush the hot biscuits with the melted butter and cool on the pan for 5 minutes before serving warm.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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