Easy Cheddar Drop Biscuits

These easy cheddar drop biscuits are soft, buttery, fluffy, and irresistibly delicious! You’re only 20 minutes away from these buttery, cheesiest biscuits. Just mix ingredients, drop a spoonful of dough on the tray, and bake! Best biscuits EVER!

Jump to:

• Easy drop biscuits
• What are drop biscuits?
• Ingredients
• How to make easy drop biscuits?
• Drop biscuits Vs traditional butter biscuits
• How to store leftovers
• Top tips to make the best homemade cheddar drop biscuits
• MORE RECIPES
• 📋Easy Cheddar Drop Biscuits
• Recipe Notes

Easy drop biscuits

1. It’s buttery, cheesy, and packed with amazing flavors!
2. You’ll need all basic pantry ingredients, I bet most of it already in your pantry.
3. Very easy to make, they practically make themselves. Well, I mean it involves so little work you’ll be amazed!
4. Making it at home allows you to add in spices, herbs and cheese of your choice. You got total control.
5. Sharp cheddar adds rich flavor to biscuits, I bet you won’t stop at one. Trust me and make a big batch, it flies fast.
6. They are savory, cheesy, buttery, and very comforting on any day. Especially on winter evenings, fresh warm biscuits with gravy, dinner sorted!
7. A great addition to your Holiday dinner table.
8. IRRESISTIBLE!

What are drop biscuits?

Drop biscuits are an easy version of the classic butter biscuits, except there’s no rolling or cutting involved. These drop biscuits are incredibly easy to make in just three simple steps – mix ingredients, drop them on a baking tray, and bake.  Drop biscuits are fuss-free and less messy.

Ingredients

Here’s what you’ll need-

• 2 cups all purpose flour
• 1 ½ cups sharp cheddar
• 1 tablespoon baking powder
• 1 teaspoon salt (adjust quantity according to taste)
• 1 ½ teaspoon garlic powder
• 4 tablespoon unsalted cold butter, cubed
• ⅔ cup whole milk
• 1 egg
• For Brushing
• 3 tablespoon unsalted butter, melted
• 1 tablespoon parsley, chopped
• 1 tablespoon chives, chopped (can use green onions)
• ¾ teaspoon garlic powder

Ingredients additions and substitutions

CHEESE – I love good sharp cheddar. Biscuits are cheesy and rich with sharp cheddar cheese. You can use a mix of sharp cheddar and Colby Jack or a mix of regular cheddar and sharp cheddar or just use sharp cheddar as I did! All are good.

GARLIC – garlic powder-fine or granulated will work.  Instead of garlic powder, fresh minced garlic is great in the biscuits.

HEAT – I haven’t added any spices for heat in the recipe. Jalapenos are my first choice for adding some heat to the biscuits. The cheddar and jalapenos combination is BEST! Feel free to choose dry spices, freshly ground pepper, or ¼ teaspoon of cayenne pepper for some delicious spice.

BACON – Bacon makes everything extra delicious! Add chopped-up crispy bacon to the dough before baking.

How to make easy drop biscuits?

Preheat the oven to 400 degrees Fahrenheit (or 200-degree centigrade), and line a baking tray with parchment paper (or grease it with oil).

STEP ONE: Start by adding all-purpose flour, baking powder, kosher salt, and garlic powder to a bowl.

STEP TWO: Combine.

STEP THREE: Add chilled, cubed butter to the flour mix.

STEP FOUR: Using your fingers or a pastry cutter mix butter into the flour mix.

STEP FIVE: Break butter into the flour mix until the mixture looks a little crumbly.

STEP SIX: In a cup whisk together whole milk and one large egg until combined.

STEP SEVEN: Pour the milk-egg mix into the flour mix.

STEP EIGHT: Add grated sharp cheddar cheese.

STEP NINE: Give it a quick mix using a rubber spatula. DO NOT OVERMIX. If there is dry flour, add a teaspoon or more milk to blend the dry ingredient fluffy.

STEP TEN: STOP mixing the dough as soon as the dough comes together. Over mixing will cause biscuits to be tough and flat.

STEP ELEVEN: Wet with water with a large spoon or cookie scoop, scoop out the dough, and drop it on a baking tray lined with parchment paper or well-greased with oil. Drop biscuits with a 2-inch space between each other.

STEP TWELVE: Bake in a preheated oven at 400 degrees Fahrenheit for about 8 to 10 minutes.

STEP THIRTEEN: While biscuits bake in the oven in a small bowl add melted butter, garlic powder, fresh parsley, and chives.

STEP FOURTEEN: Mix. This will be used for brushing over biscuits.

STEP FIFTEEN: Once biscuits come out of the oven, immediately brush them with butter herb and mix generously all over.

STEP SIXTEEN: Bake for 5 more minutes.

STEP SEVENTEEN: Fresh warm homemade cheddar drop biscuits are ready.

STEP EIGHTEEN: If there is leftover butter herb mix, give your biscuits a second brush just before serving. Your biscuits will turn rich, buttery, and cheesy delicious!

Drop biscuits Vs traditional butter biscuits

Traditional biscuits are much more fluffy and flakier in texture. It involves rolling the dough and cutting it using a cookie cutter.

Drop biscuits on others are much easier to make. It’s called “drop” biscuits as the dough is simply dropped onto the pan using a spoon or scoop and baked. No rolling or cutting.

How to store leftovers

ON THE COUNTER: These cheesy cheddar drop biscuits will stay fresh on the counter for up to three days in airtight containers.

IN FREEZER: To store longer, pack it in zip lock bags and freeze it. It’ll stay for up to 3 months.

Top tips to make the best homemade cheddar drop biscuits

1. I prefer to use parchment paper over a greasing baking sheet with oil or butter. Biscuits tend to brown faster at the bottom and will stick to the baking sheet. If you are using a thin baking sheet, it will overheat and stick at the bottom.
2. Ensure butter is chilled and cut into smaller cubes. Smaller cubes = easier to break it up in the flour. I prefer to use fingers to break butter instead of a pastry cutter. For those who don’t enjoy cutting/pinching butter into the flour, here’s a great tip for you. Grate chilled butter, add it to flour, and mix. Grated butter also means more evenly spread butter in the dough!
3. Use whole milk. It’s the best! Fat in the milk will help make biscuits flakier and tender.
4. DO NOT OVER MIX! Seriously! STOP MIXING as soon as the dough comes together. Even if there is dry flour and the batter has lumps, do not mix. Rather add a teaspoon or more whole milk to blend dry ingredients to the dough.
5. If you have self-rising flour, use it! Use self-rising flour instead of flour+baking powder+salt mix.  It simplifies the process and number of ingredients that you need to pull out.
6. Generously brush melted butter-herb mix on the biscuits. This will make biscuits tender and rich in taste.  If any butter-herb mix is leftover, brush it again on top of the biscuits after baking is done before servings. More butter = richer tasting and better-tasting biscuits.

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