These easy cheddar drop biscuits are soft, buttery, fluffy, and irresistibly delicious! You’re only 25 minutes away from these buttery, cheesiest biscuits. Just mix ingredients, drop a spoonful of dough on the tray, and bake! Best biscuits EVER!
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Easy drop biscuits
- It’s buttery, cheesy, and packed with amazing flavors!
- You’ll need basic pantry ingredients.
- Very easy to make.
- Easy to customize.
- Sharp cheddar adds rich flavor to the biscuits.
- A great addition to your Holiday dinner table.
- 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
Ingredients additions and substitutions
Cheese– Sharp cheddar adds wonderful, rich flavors. You can use a mix of sharp cheddar and Colby Jack or a mix of regular cheddar and sharp cheddar.
Garlic – garlic granules or fresh minced garlic may be used.
Spices – I haven’t added any spices for heat in the recipe. Feel free to choose dry spices, freshly ground pepper, or ¼ teaspoon of cayenne pepper for some delicious spice. Fresh diced jalapenos may also be used.
Bacon makes everything delicious! Add crispy bacon crumbled to the dough before baking.
Step-by-step Instructions
Preheat the oven to 400° Fahrenheit, and line a baking tray with parchment paper.
Step 1: Start by adding all-purpose flour, baking powder, kosher salt, and garlic granules to a bowl.
Step 2: Combine well.
Step 3: Add chilled, cubed butter to the flour mix.
Step 4: Using your fingers or a pastry cutter, mix butter into the flour mix.
Step 5: Break butter into the flour mix until the mixture looks a little crumbly.
Step 6: To a cup, add whole milk and one large egg
Step 7: Whisk well until combined.
Step 8: Pour the milk-egg mix into the flour mix.
Step 9: Add grated sharp cheddar cheese.
Step 10: Give it a quick mix using a rubber spatula.
Step 11: STOP mixing the dough as soon as the dough comes together. Overmixing will cause biscuits to be tough and flat.
Step 12: Wet the dough with water using a large spoon or cookie scoop, then scoop out the dough and drop it onto a baking tray lined with parchment paper or well-greased with oil. Drop biscuits 2 inches apart. Bake in a preheated oven at 400 degrees Fahrenheit for about 8 to 10 minutes.
Step 13: While biscuits bake in the oven, in a small bowl, mix melted butter, garlic powder, fresh parsley, and chives. This will be used for brushing over biscuits.
Step 14: Once biscuits come out of the oven, immediately brush them with butter-herb mix generously all over. Bake for 5 more minutes.
Fresh, warm homemade cheddar drop biscuits are ready. If there is leftover butter-herb mix, give biscuits a second brush just before serving. Cheddar drop biscuits will turn rich, buttery, and 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 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.
Best Tips
- Don’t skip lining the baking tray with parchment paper to avoid biscuits sticking to the bottom of the tray.
- Ensure butter is chilled and cut into smaller cubes. Smaller cubes = easier to break. Useful tip – Grate chilled butter directly over the flour, and mix. It’s easy to mix.
- Use whole milk. Fat in the milk will help make biscuits flakier and tender.
- Do not overmix! STOP MIXING as soon as the dough comes together.
- Self-rising flour works best!
- Generously brush melted butter-herb mix on the biscuits. This will make biscuits tender and rich in taste. More butter = richer and better-tasting biscuits.
Storage
On the counter: These cheesy cheddar drop biscuits will stay fresh on the counter for up to three days in airtight containers.
In the freezer: To store longer, pack it in zip-lock bags and freeze it. It’ll stay for up to 3 months.
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📋Easy Cheddar Drop Biscuits
Ingredients
- 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
Instructions
- Preheat the oven to 400 degrees Fahrenheit (or 200-degree centigrade) and line a baking tray with parchment paper (or grease it with oil).
- Start by adding all-purpose flour, baking powder, kosher salt, and garlic powder to a bowl. Mix well.
- Add chilled and cubed butter to the flour mixture.
- Using your fingers or a pastry cutter mix butter into the flour mix.
- Break butter into the flour mix until the mixture looks a little crumbly.
- In a cup whisk together whole milk and one large egg until combined.
- Pour the milk-egg mix into the flour mix.
- Add grated sharp cheddar cheese.
- 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.
- STOP mixing the dough as soon as the dough comes together. Over mixing will cause biscuits to be tough and flat.
- 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.
- Bake in a pre-heated oven at 400 degrees Fahrenheit for about 8 to 10 minutes.
- While biscuits bake in the oven in a small bowl mix melted butter, garlic powder, fresh parsley, and chives.
- Mix. This will be used for brushing over biscuits.
- Once biscuits come out of the oven, immediately brush them with butter herb and mix generously all over. Bake for 5 more minutes.
- If there is leftover butter herb mix, give biscuits a second brush just before serving. Biscuits will turn rich, buttery, and cheesy delicious!
Video
Notes
- Don’t skip lining the baking tray with parchment paper to avoid biscuits sticking to the bottom of the tray.
- Ensure butter is chilled and cut into smaller cubes. Smaller cubes = easier to break. Useful tip – Grate chilled butter directly over the flour, and mix. It’s easy to mix.
- Use whole milk. Fat in the milk will help make biscuits flakier and tender.
- Do not overmix! STOP MIXING as soon as the dough comes together.
- Self-rising flour works best!
- Generously brush melted butter-herb mix on the biscuits. This will make biscuits tender and rich in taste. More butter = richer and better-tasting biscuits.
Nutrition
Created by Jyothi Rajesh
Jyothi Rajesh is the founder of the food blog, Curry Trail. She lives in Bangalore, India and is the mom of two beautiful kids. Her passion is creating and sharing delicious and easy recipes for the home cook. She’s been blogging since 2007 and many of her recipes have appeared in both online and print publications over the years. Learn more about Jyothi Rajesh.
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