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Christmas Cranberry White Chocolate Sour Cream Biscuits are the perfect balance of tart and sweet.  Sour cream makes the texture as light and fluffy as air. No rolling or cutting required.
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3.81 from 47 votes

Christmas Cranberry White Chocolate Sour Cream Biscuits


  • yield: 10 to 12
  • preheat oven to 450 degrees
  • No rolling or cutting required for drop biscuits. There's a perfect balance between the tart/tangy of sour cream and cranberries and sweet from white chocolate and icing.
  • make the biscuits
  • 2 cups self-rising flour I prefer White Lily
  • 8 ounces sour cream full fat
  • 1/4 cup half and half or milk approx.
  • 1 cup fresh cranberries
  • 1/2 cup premium white chocolate morsels
  • melted butter for tops of biscuits approx 4 tablespoons
  • make the icing:
  • 2 cups powdered sugar
  • 2 tablespoons melted butter
  • 2 tablespoons half and half or milk


  • make the biscuits:
  • Prepare a baking sheet by lining with a baking mat or parchment paper.
  • Add flour to a large bowl.  Stir in sour cream.
  • Add as much half and half as needed until the dough is wet and sticky.
  • Stir  in fresh cranberries and white chocolate.
  • Scoop onto the baking sheet with about 2 inches space between each biscuit.
  • Lightly brush biscuit tops with melted butter.
  • Bake in a 450 degree preheated oven for approx. 15 minutes or until tops are brown.
  • Remove from oven.  After they’ve cooled slightly, drizzle with icing.
  • make the icing:
  • Whisk together adding the amount of half and half needed for desired consistency.
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