These warm, cheddar drop biscuits are so easy to make. They do not require any rolling, cutting, or cleaning up a flour dusted counter. These biscuits come together in a matter of minutes with just a bowl and a utensil to stir. Minimal prep with maximum comfort.
Unlike traditional biscuits, these biscuits have flakes of butter baked into them. This keeps them fluffy on the inside and crispy on the outside.
Whether you are pairing them with eggs in the morning, a bowl of soup for lunch, or a hearty salad for dinner, these biscuits bring a cozy, homemade touch to any meal.
Table of Contents
Why you will love this recipe
- Quick prep – This recipe can be mixed up and in the oven in less than 10 minutes.
- No rolling or cutting – This recipe has you scoop and drop the dough onto a baking sheet. No rolling or cutting necessary.
- Pairs with any meal – These biscuits go well as a side with any breakfast, lunch, or dinner.
Ingredients
For the Biscuits
- 2 cups flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 8 tablespoons cold butter
- 1 cup shredded cheddar cheese
- 1 cup milk
For the Topping
- 2 tablespoons melted butter
- 1/4 teaspoon garlic powder
- 1/2 teaspoon parsley – can omit or substitute for Italian seasoning
How to Make Cheddar Drop Biscuits
- Preheat the oven to 425 degrees Fahrenheit.
- Line a baking sheet with parchment paper.
- Whisk together the flour, baking powder, salt, and garlic powder.
- Grate the cold butter into the dry ingredients and mix to coat the butter with the dry ingredients.
- Add the shredded cheese and mix.
- Add the milk and mix the ingredients until just incorporated – make sure to not over mix the dough!
- Drop the biscuits onto the baking sheet about 1 inch apart. These biscuits do not spread as they bake so shape them how you want them to look when they are done.
- Bake for 14-16 minutes or until the biscuits are golden brown.
- Prepare the topping by melting the butter and adding in the garlic powder and dried parsley or Italian seasoning. Brush on to the top of the biscuits after they come out of the oven.
- This recipe makes 12 biscuits
How to Store Cheddar Drop Biscuits
- Store cheddar drop biscuits in an airtight container at room temperature for up to 3 days.
- Store cheddar drop biscuits in an airtight container in the refrigerator for up to 5 days.
More delicious recipes
Cheddar Drop Biscuit Recipe
12
servings15
minutes15
minutesIngredients
- For the Biscuits
2 cups flour
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon garlic powder
8 tablespoons cold butter
1 cup shredded cheddar cheese
1 cup milk
- For the Topping
2 tablespoons melted butter
1/4 teaspoon garlic powder
1/2 teaspoon parsley
Directions
- Preheat the oven to 425 degrees Fahrenheit.
- Line a baking sheet with parchment paper.
- Whisk together the flour, baking powder, salt, and garlic powder.
- Grate the cold butter into the dry ingredients and mix to coat the butter with the dry ingredients.
- Add the shredded cheese to the butter and flower and mix.
- Add the milk and mix the ingredients until just incorporated.
- Drop the biscuits onto the baking sheet about 1 inch apart. These biscuits do not spread as they bake so shape them how you want them to look when they are done.
- Bake for 14-16 minutes or until the biscuits are golden brown.
- Prepare the topping by melting the butter and adding in the garlic powder and dried parsley or Italian seasoning. Brush on to the top of the biscuits after they come out of the oven.
Leave a Reply