Sour Cream and Cheddar Egg Biscuits

Sour Cream and Chive Egg Biscuits

Today, we conclude our month of sandwiches with this freshly-baked breakfast. It’s a sandwich! It’s a biscuit! It’s all your dreams come true. Here’s how to make it (you know you want to)…

Sour Cream and Chive Egg Biscuits

Sour Cream and Cheddar Egg Biscuits
From Mike Le of I Am a Food Blog

I have a thing for biscuits. I’ll randomly get an intense biscuit/scone craving and I’ll go on searches for the best in town.

Sometimes I think biscuits are best at home because nothing beats a hot-out-of-the-oven biscuit. Then I happen across a place like this little bakery in Tokyo, where the scones have smiles and I think otherwise. Japan is just over-the-top cute with their baked goods. I tried to cute-ify these little breakfast sandwiches by making them mini, and even though they don’t have their own smiles, they sure brought a smile to my face.

These guys are perfect for when a biscuit craving hits. Just think, you’re about 30 minutes away from warm and fluffy biscuit heaven! And, bonus: the biscuits are made in one bowl and you don’t have to roll them out. Drop scones are perfect when you don’t want to dirty any dishes. I stuffed these guys with some thin, crêpe-like folded eggs, but they taste awesome as is, especially when straight out of the oven. They’re tender, moist (yup, I said moist!), and absolutely addictive.

Sour Cream and Chive Egg Biscuits

Recipe: Sour Cream and Cheddar Egg Biscuits

You’ll need:

1 cup flour
1/2 packed cup shredded cheddar
1 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
1/8 tsp black pepper
2 tbsp thinly sliced scallions
1/3 cup sour cream, chilled
1/4 cup plus 1 tablespoon milk, chilled
2 tbsp unsalted butter, melted for brushing on biscuit tops
eggs, for sandwiching, as desired
oil for pan frying
salt and freshly ground pepper

Preheat the oven to 400F.

In a bowl, whisk together the flour, cheddar, baking powder, salt, baking soda, pepper and scallions.

Stir in the sour cream until the mixture resembles coarse grains. Add the chilled milk and fold until it just comes together.

For large biscuits: scoop the batter by the 1/4 cup (I use a ice cream scoop) onto parchment paper lined sheets, 1 inch apart. Bake for 15 minutes, remove and brush with melted butter. Bake for another 5-7 minutes or until golden brown.

For minis: scoop the batter, 2 tablespoons at a time (I use a ice cream scoop) onto parchment paper lined sheets, 1 inch apart. Bake for 10 minutes, brush with butter and bake for another 2-3 minutes. Enjoy warm!

To make folded-over eggs for breakfast sandwiches: lightly beat eggs (1 per large scone or 1/2 per mini) until completely incorporated. Heat a small non-stick frying pan on medium low heat. Add a touch of oil and swirl to coat. Pour in a thin layer of egg and swirl to coat the bottom of the pan, much like a crepe. Cook, untouched over low heat until egg sets and releases. Use a rubber spatula to flip and cook for another 10-15 seconds. Remove and fold into a square. Season with salt and pepper to taste and place inside warm biscuits. Enjoy!

Sour Cream and Chive Egg Biscuits

Running off to make these right now! Thank you so much, Mike.

P.S. An easy white pizza with pecorino, scallion and egg and five ways to make better scrambled eggs.

(Photos by Mike Le.)

  1. Lindsey says...

    I just made these this morning and while i didn’t have any scallions, they were still so good (and I’m from the South)! Mine made about 4 biscuits. We topped them with eggs and bacon, mine with hot sauce and my husband’s with honey.

  2. Kamisha says...

    Made these tonight and am excited to serve as breakfast tomorrow… so good

  3. Sasha L says...

    My preschool children made these for lunch today (with veggies soup). Super easy. I just put each ingredient in a little bowl and they could dump each in and stir. They were a big hit.

  4. Cait says...

    Made these this morning- SO good!

  5. Em says...

    I just made these and ate the entire pan (9 midsize biscuits) while my husband and son were upstairs napping. Oops! But so yummy.

  6. Making these for dinner tonight, along some bacon and sautéed spinach. Thanks for saving me in my hour of “Oh, I have to figure out another meal AGAIN?!” LOL

  7. These look amazing! Can’t wait to try!

  8. Caroline says...

    I made these this morning, they were very good! It made about six large biscuits. I didn’t have sour cream so I made a buttermilk to get the tanginess by putting a bit of lemon juice in 1/3 cup of milk. The flavors of the green onion and cheddar were great together. Will definitely make again, probably a double batch next time!

  9. These look amazing! I’d pair the biscuits alongside a summer chowder as well. Do you know if they freeze well?

  10. Vicki says...

    Just made these and they are surprisingly easy! And yummy ?. Just made the biscuits next time will try as a sandwich. One problem, I already ate two!

  11. Em says...

    These look SO good

  12. Jeanne says...

    These look incredible. Then I looked at your Insta and what did I see??? White Rabbit Snickerdoodles! My mind has been blown. I have had a jar of White Rabbit candies sitting in my pantry forever that I haven’t been able to toss. Now I have a purpose for them!!

  13. Caitlin says...

    Oh my GOURD. I had a little tub of sour cream to use up so this is a perfect recipe! I forgot the scallions at the store so I just subbed in about a 1/8 tsp of each of both garlic powder and onion powder. I used almond milk as well because I don’t drink regular milk. They turned out amazing! I couldn’t wait til morning – I just ate half of one and it was preeeeeetty damn good. I’m also slightly lazy and just hardboiled some eggs to make a quick breakfast. Thanks so much for sharing this!

  14. Claire says...

    Looks wonderful! thanks for sharing this!

  15. K says...

    You had me at “sour cream” and then it just got better and better

  16. Jane I. says...

    What great timing! My husband and I were JUST talking about things at restaurants that are gross, but we secretly love to eat (that could be a fun post). We agreed that the cheddar biscuits from Red Lobster fit the bill. They are so disgustingly salty yet you cannot stop eating them. I wondered how the recipe could be improved and voila! You answered my food wish! These look delicious!

    • Susan says...

      Jane, what a fun topic that would be :)
      I don’t know if I should tell you, but you can buy a box mix to make those Red Lobster biscuits at home.

    • Jane I. says...

      Hi Susan! Yes! We have made the boxed mix at home many-a-times, haha! It’s time for an upgrade!

  17. jeannie says...

    This is my dream breakfast!

  18. Jana says...

    YUM! We do breakfast sandwiches in our house all the time. I would also maybe insert a thin slice of prosciutto or bacon into this bite of heaven

  19. Abigail says...

    Does anyone with more baking experience than me think that the dough could be frozen? I occasionally freeze cookie dough, so that I can some out of the freezer and bake just a few cookies., and I’m hoping the same would be true here.

  20. Sasha L says...

    My daughter LOVES biscuits so much. I wish she were here to bake them for. Bookmarking for the next time we’re together.

    Also, thank you COJ for such keeper recipes, vegan chocolate cake is on constant rotation. And skillet pasta with tomato paste, throw a crispy fried egg on top and that’s my favorite supper.

    • Alexandra H. says...

      Sasha – this is the sweetest comment. This made my heart ache in a great way, yay for caring Mamas! XO

  21. Denise says...

    These look amazing, I might make them this weekend and see if they’ll freeze for my work week grab & go breakfasts.

  22. Sending this recipe to my mom to make ASAP.

  23. Laura says...

    Yum! I need to find time to make these.

  24. Antonella says...

    Just made them for afternoon snack. Perfection!

    • Karen says...

      About how many does the recipe make? Thanks!

    • Caroline Donofrio says...

      Hi Karen! The recipe makes 5-6 big biscuits or 12-16 minis, depending on how you scoop the batter. Thanks!

  25. Emily says...

    I LOVE drop biscuits for their convenience, but I’ve never made a “gussied up” version like this. Trying for sure! Egg buscuits are one of my favorite things on earth.

  26. Rae says...

    Biscuits. Never a bad idea.
    I’ve not tried making them with sour cream – I assume it works a bit like buttermilk to add tang and fat to the mixture?

  27. amy says...

    The photos are beautiful! I’m a sucker for any dish with eggs.

  28. Kate says...

    I make biscuits so rarely because I WILL eat all of them. I have zero self control. But the next time I have a craving I will definitely try this recipe!

  29. Well, I’d like to go back in time three hours and eat that for breakfast today.
    I will definitely be trying this recipe.