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Breakfast Sandwiches with Sour Cream and Cheddar on Drop Biscuits

Shannon Lawrence

December 20, 2021
Cuisine: British

I’m a sucker for biscuits. Alternatively, scones. In fact, I’m not sure what the distinction is between biscuits and scones. Regardless of what they’re called, they’re delicious, and I eat them all the time. I’ll get a sudden craving for a biscuit or a scone and go on a hunt for the best in town. drop biscuits

Sometimes I think scones/biscuits are best made at home because nothing beats a warm, fresh from the oven biscuit. Then I come across a place like this little bakery in Tokyo, where the scones have smiles on them, and I reconsider. Japan’s baked goods are ridiculously adorable. I tried to make these mini breakfast sandwiches cute, and while they don’t have their own smiles, they sure brought a smile to my face.

These are ideal for when you have a biscuit craving. It’s much faster than doing research and looking for a scone/biscuit joint. Think about it: you’re only about 30 minutes away from warm and fluffy biscuit heaven! Plus, you don’t have to roll out the biscuits because they’re made in one bowl. When you don’t want to dirty any dishes, drop scones are ideal. I stuffed these with thin, crepe-like folded eggs, but they’re delicious as is, especially right out of the oven. They’re tender, moist (yes, I said moist! ), and oh-so-delicious. drop biscuits


  • 1 cup flour

    1/2 packed cup shredded cheddar

    1/2 teaspoon salt

    1 teaspoon baking powder

    1/4 teaspoon baking soda

    1/8 teaspoon black pepper

    1/3 cup sour cream, chilled

    2 tablespoons thinly sliced scallions

    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




  • 01

    Preheat the oven to 400°F.

  • 02

    Whisk together the flour, cheddar, baking powder, salt, baking soda, pepper, and scallions in a mixing bowl.

  • 03

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

  • 04

    Scoop the batter by the 1/4 cup (I use an ice cream scoop) onto parchment paper lined sheets, 1 inch apart, for large scones. Bake for 15 minutes, then remove from the oven and brush with melted butter. Continue baking for another 5-7 minutes, or until golden brown.

  • 05

    To make minis, scoop 2 tablespoons of batter at a time (I use an ice cream scoop) onto parchment paper lined baking sheets, 1 inch apart. Bake for 10 minutes, then brush with butter and return to the oven for another 2-3 minutes. Warm up and enjoy!

  • 06

    To make folded over eggs for breakfast sandwiches, lightly beat one egg (1 large scone or 1/2 mini) until completely incorporated. Warm a small nonstick frying pan over medium-low heat. Swirl in a little oil to coat. Pour in a thin layer of egg and swirl to coat the bottom of the pan, similar to how you would make a crepe. Cook, stirring occasionally, over low heat until the egg sets and releases. Flip with a rubber spatula and cook for another 10-15 seconds. Take it out and fold it into a square. Season with salt and pepper to taste, then stuff into warm biscuits. Enjoy!