Drop Dog - I mean Biscuits

Some weeks we eat all leftovers, some we make a full on new recipe and full meal, this week we were somewhere in the middle. I saw a recipe for drop biscuits and decided we needed these in our lives.
A lot happened the night of the drop biscuits - a lot. We'll start with the ingredients, which I had to fight Bernard over. That dang dog thinks he can be all over the counters and he's long enough to reach just about everything. Ugh! I went into the garden to cut some chives, and he was trying his darndest to get into the garden. Since we have a fence around it, I use two chairs to get up and in - I guess Bernard figured out how to get in there with those two chairs. Ugh! After I got in the house, I found he'd taken the Sour Cream container off the counter, went across the room with it, opened it and started lapping it up, without spilling a drop. Ugh! Bernard!!! Thankfully the making the biscuits was very easy.
While biscuit making was in progress - the kids were playing with their slime they made at Slime Day at school. Don't you have Slime Day? Well, Bronwyn's was too sticky, Nicholas' was just perfect. Andy tried to "fix" her slime - no luck, instead he made some new slime for her. What a process that was! But he made it and she was thrilled. Both kids were glued to the slime, made it easier to do things in the kitchen, like dealing with a thief of a dog who kept taking my ingredients! Ugh!!
My kids proclaimed "I love these" - aka the biscuits. Andy said I should make them every night. They turned out great. Add some butter or vegetable spread whatever you use, very good. WELL worth making again and again.

Sour Cream Cheddar and Chives Drop Biscuits

2 cups all-purpose flour
1 tablespoon sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
1/2 teaspoon ground black pepper
4 tablespoons butter, frozen, grated
1/2 cup shredded cheddar cheese
1/4 cup fresh chopped chives
1 cup buttermilk
1/2 cup sour cream

Preheat oven to 450-degrees F. Line baking sheet with parchment paper or coat with cooking spray.
In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt and pepper.
Cut in grated butter until mixture resembles coarse meal.
Add shredded cheese and chives; toss to combine.
Stir in buttermilk and sour cream until just combined. Don’t over mix.
Drop dough in 1/4 cup rounds onto prepared baking sheet. Bake at 450-degrees F for 12-15 minutes or until slightly browned. Serve warm.