biscuits/brunch/sandwiches/Vegetarian Recipes

Sour Cream and Cheddar Drop Biscuit Breakfast Sandwiches

Posted September 13, 2015 by Stephanie
sour cream and chive egg biscuits sandwich recipe -

sour cream and chive egg biscuits sandwich recipe -

sour cream and chive egg biscuits sandwich recipe -

sour cream and chive egg biscuits sandwich recipe -

I have a thing for biscuits. Or scones. Actually I’m not sure what the difference is between biscuits and scones. Regardless of what they’re called, they’re delicious and I pretty much eat them indiscriminately. I’ll randomly get an intense biscuit/scone craving and I’ll go on searches for the best in town.

Sometimes I think scones/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. It’s a lot faster than doing research and finding a scone/biscuit joint. 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, crepe-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.

PS – Don’t forget to enter my Shun and Boos Block giveaway!

Sour Cream and Cheddar Drop Biscuit Breakfast Sandwiches
yield: makes 5-6 big guys and 12-16 minis

  • 1 cup flour
  • 1/2 packed cup shredded cheddar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon black pepper
  • 2 tablespoons thinly sliced scallions
  • 1/3 cup sour cream, chilled
  • 1/4 cup plus 1 tablespoon milk, chilled
  • 2 tablespoons 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 400°F.

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 scones: 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!

Inspired by: sour cream and chive drop biscuits

sour cream and chive egg biscuits sandwich recipe -
It’s Sunday! You know what that means: it’s time for Sunday Brunch. Why don’t you skip the line and make brunch at home this week? The coffee’s truly bottomless, the booze doesn’t have a crazy markup and you can chill out in your pajamas. Every Sunday I’ll post a brunch recipe. Soon you won’t be asking, where should we go for brunch – instead it’ll be, what should we make for brunch today?


  1. Aisha Marie says:

    Yummm! I am also addicted to biscuit/scones (biscuits growing up in rural NW part of USA, and scones everywhere else I’ve ever been. LOL) These ones look fantastic! I can’t wait to try them. :-)

  2. Ally Tog says:

    Sugar isn’t included in the ingredient list but is referenced in the recipe

    1. Stephanie Le says:

      thanks ally! it was a typo, i fixed it :)

  3. Ryan L. says:

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

    Is Sugar missing from the ingredients list? Or is that a typo in the instructions?

    1. Stephanie Le says:

      hi ryan, it’s a typo! thanks for letting me know!

  4. breakfast sandwiches are some of my favorite sandwiches ever (behind a grilled pork banh mi and maybe a chocolate chip cookie with coffee ice cream sandwich if that counts)! love that it’s a drop biscuit; less mess to clean up works for me! (:

  5. Aaaagh, I just woke up and I’m sitting on the couch, sipping my tea, and now all I want to do is make cheese scones (biscuits? I don’t know the difference either). I would eat these like popcorn!

  6. cynthia says:

    Omggg yes yes yes yes!! I’m so glad this series is back, and in FORCE! It’s like the best thing to happen to me all September. I could stare at these gorgeous biscuit sandwiches all day long. Those fold-over eggs are the crowning glory. Thank you for your Sunday brunch genius!

  7. laura says:

    How to you make fold over eggs?? They’re so beautiful!

    1. Stephanie Le says:

      basically they’re like crepes: lightly beat the eggs and then add a small amount to a lightly oiled non stick pan and swirl to coat. cook until set, flip, then fold. :)

  8. My mom and I ALWAYS make breakfast sandwiches when we go camping and we usually use english muffins, but these biscuits sound a million times better! Thanks for the recipe! Yum

  9. Stop. That shot with the eggy crepes folded in. Speechless!

  10. Its so delicious steph!! …i tried it and it comes out really great…..even my sister became jealous of me..she still thinkin’ how could I able to bake up soooo delicious goodies….yummm!!!

  11. Athena says:

    Perf little love pillows YAS! (THANK YOU)

  12. Alana says:

    YAYYYYYY. Bringing back the brunch!! I loveeeee savory biscuits and scone and sour cream + cheddar’s def way up there. Especially when scallions are involved! Also, you are the queen of fold over eggs!!!

  13. Jenny says:

    I have a block of cheddar cheese sitting in the fridge just waiting to be used! Thanks for the awesome and super simple recipe :) looks so good!

    I was wondering though, can Greek yogurt be substituted for the sour cream?

    1. Stephanie Le says:

      sorry for the late reply! i think greek yogurt would work, as long as it’s the thick kind!

  14. Gina Jelliff says:

    Thanks for the recipe! Looks delicious!

  15. I like the way you think. Although I’m not sure how many of these would survive to ‘breakfast sandwich’ form in my kitchen…

  16. kelly says:

    I made these the other day for breakfast, and they were super delicious! I added jalapeno to them, and loved it.

    1. Stephanie Le says:

      oooh jalapeno sounds perfect in these! so happy you got to give them a whirl!

  17. Jana says:

    I tried these over the weekend and had a couple of problems. I used table salt instead of kosher salt and the biscuits were really, really salty so watch out for that! The mixture also quite dry for me so I ended up adding extra milk to bring it to a reasonable consistency. Even with those additions, I thought the biscuits tasted a little floury when they came out of the oven. I followed the directions to a T so not sure what went wrong!

    1. Stephanie Le says:

      hi jana,
      i’m not quite sure what went wrong! salt content is definitely a preference and depending on the saltiness of your cheese, it may have come out too salty! also, did you use unsalted butter? the batter for the scones is quite thick, since they’re drop scones. they may not have needed the extra milk. as for the floury taste, that could possibly due to under baking. so sorry they didn’t turn out!

  18. Lia says:

    Just wanted to say I adore this blog! I am designing my own (non-cooking related) blog, and keep looking at yours for inspiration. Also it has led me to buy your cook book, and going to try out these biscuits today, too. Keep up the amazingness ??

  19. Winston says:

    These are absolutely amazing! I made them to go with chicken tortilla soup (didn’t add the egg). I didn’t have scallions so substituted for garlic. I could probably eat these every day – and I almost feel like these are “healthy” since they use sour cream instead of tons of butter.

  20. Stephen says:

    What can be done instead of baking soda or to reduce it to a minimum. It just intensifies my indigestion to the brink.

    1. Stephanie Le says:

      there’s just a 1/4 teaspoon, which isn’t too too much. i haven’t tried omitting it, but if you do you’ll probably end up with flatter denser scones.

  21. Winston says:

    I have made these so many times! They never fail, so delicious and EASY to make. I’ve never actually put an egg on them, but they are so perfect with pasta or chili or anything haha! The only thing I change is adding garlic, so delicious and love that there is no butter in the dough!

  22. Jem says:

    Thanks for sharing this recipe. Made this tonight for a quick dinner, always love breakfasts for dinner. Very tastey! Of course these would be perfect for any meal of the day or a snack… So easy to make too.

  23. Gretchen says:

    The ingredients have melted butter, but the recipe doesn’t mention it. Does it go into the batter or is it to do with the eggs?

    1. Stephanie says:

      hi gretchen,

      it’s for brushing on to the tops of biscuits after they come out of the oven the first time. hope that helps!

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