Easy Homemade Cheddar Drop Biscuits: Fluffy, Cheesy, and Ready in 30 Minutes
Imagine sinking your teeth into a warm, golden-brown biscuit that’s wonderfully fluffy on the inside, packed with rich cheddar cheese, and boasts perfectly crispy edges. Now, imagine that biscuit is topped with a luscious buttery garlic finish. Welcome to the world of **Cheddar Drop Biscuits**! These delightful baked goods are not only incredibly satisfying but also astonishingly simple to make. The best part? You only need one bowl and about 30 minutes from start to finish to enjoy these irresistible treats.
These are more than just ordinary biscuits; they’re the kind that will instantly remind you of your favorite restaurant-style cheesy biscuits, like Red Lobster’s famous Cheddar Bay Biscuits—but many say, even better! Our recipe yields biscuits with an exceptionally soft and tender interior, generously studded with melted sharp cheddar, complemented by that signature cheesy-garlic crunch on the outside that will have everyone reaching for just one more.
If you’re already familiar with my 7-Up biscuits or pull-apart biscuits, you know I take my biscuit recipes seriously—and these easy cheddar drop biscuits are no exception. They strike the perfect balance between soft, pillowy centers and a tantalizingly cheesy, garlicky crunch on their golden exterior. It’s a texture and flavor combination that’s simply addictive.
What truly sets this recipe apart is its incredible simplicity. Forget about complicated steps like kneading dough, waiting for it to chill, or fumbling with biscuit cutters. This recipe is designed for maximum ease and minimal fuss. You simply mix the ingredients in one bowl, scoop the dough, drop it onto a baking sheet, bake until golden, and then finish with a rich, melted buttery topping. It’s a straightforward process that guarantees delicious results every time.
Every time I bake a batch of these glorious homemade cheddar biscuits, I tell myself I’ll save room for dinner. But let’s be honest, that rarely happens. I usually end up making a meal entirely out of these warm, cheesy delights. And you know what? No regrets whatsoever! They are truly that good, and you’ll understand once you try them.
Why You’ll Absolutely Love This Cheddar Biscuit Recipe
These homemade cheddar drop biscuits aren’t just delicious; they’re incredibly convenient and versatile. Here’s why this recipe will become a new favorite in your kitchen:
- No kneading, chilling, or biscuit cutter needed: This is a game-changer for busy home cooks. Eliminating these time-consuming steps makes the baking process quick, clean, and accessible for bakers of all skill levels.
- Ready in just 30 minutes: From mixing bowl to your plate, these cheddar biscuits are incredibly fast. They’re perfect for a last-minute side dish, an unexpected craving, or when you need a quick crowd-pleaser.
- Crisp, cheesy edges with a fluffy, tender middle: The drop method creates uniquely textured biscuits. The irregular edges bake up extra crisp and golden, while the generous amount of butter and cheese ensures a moist, tender interior that practically melts in your mouth.
- Delicious on their own or paired with soups, stews, and saucy mains: These biscuits are so flavorful that they can easily be enjoyed by themselves as a snack. However, their savory profile also makes them an ideal accompaniment to a wide variety of meals, from hearty stews to elegant pasta dishes.
- Freezer-friendly and easy to double the batch: Prepare a larger batch and freeze the extras for future meals. This makes them perfect for meal prepping, ensuring you always have a delicious homemade side ready to go. Simply thaw and reheat for that fresh-baked taste.
Key Ingredients for the Best Cheddar Drop Biscuits
This section includes detailed ingredient notes and helpful substitution options to ensure your cheddar biscuits turn out perfectly every time. You can find all specific measurements, ingredients, and instructions in the printable recipe card at the very end of this post.
- All-purpose flour: The foundation of our biscuits. For light and fluffy results, it’s crucial to measure your flour accurately. Spoon the flour into your measuring cup and then level it off with a straight edge, or, for even greater precision, use a kitchen scale. Over-packed flour can lead to dense, heavy biscuits.
- Baking powder: This is your primary leavening agent, responsible for those wonderfully tall and fluffy biscuits. Ensure your baking powder is fresh for optimal rise.
- Sugar + salt: Just a touch of sugar balances the savory flavors and helps with browning, while salt enhances all the other delicious ingredients, bringing out the best in the cheese and butter.
- Seasonings: Garlic powder and onion powder are essential for that savory depth and “Red Lobster” inspired flavor. Smoked paprika is optional, but it adds a subtle smoky note and a beautiful warm color that elevates the overall taste.
- Cold unsalted butter: The secret to flaky biscuits! Using very cold or even frozen butter, grated into the flour mixture, creates tiny pockets of butter that melt and release steam during baking, resulting in those desirable flaky layers. Unsalted butter allows you to control the total salt content.
- Sharp cheddar cheese: For the ultimate flavor and melt, always opt for freshly grated sharp cheddar cheese directly from the block. Pre-shredded cheeses often contain anti-caking agents that can hinder proper melting and browning, leading to a less superior biscuit.
- Whole milk: This provides the necessary liquid to bring the dough together, contributing to a rich, tender crumb. While whole milk is recommended, any milk you have on hand will work. For an extra tang and even softer texture, consider substituting with buttermilk.
- Butter topping: A simple yet powerful mix of melted unsalted butter, garlic powder, dried parsley, and a pinch of salt. Brushing this mixture generously over the hot, freshly baked biscuits infuses them with an incredible aroma and a glistening, savory finish that’s truly irresistible.
How to Make Garlic Cheddar Drop Biscuits: Step-by-Step
Follow these easy step-by-step instructions with accompanying photos to create perfect cheddar drop biscuits every time. For the full, detailed printable recipe, please refer to the recipe card located at the bottom of this post.
Step 1: Prepare Your Oven and Baking Sheet. First, preheat your oven to a hot 450°F (232°C). This high temperature is crucial for biscuits, as it helps them rise quickly and create a crispy exterior. Line a large baking sheet with parchment paper. This prevents sticking and makes for easy cleanup.
Step 2: Combine Dry Ingredients. In a spacious large bowl, whisk together your all-purpose flour, baking powder, sugar, salt, garlic powder, onion powder, and the optional smoked paprika. Whisking ensures all the leavening agents and seasonings are evenly distributed throughout the flour, which is key for a consistent rise and flavor in every bite.
Step 3: Incorporate Cold Butter. Carefully grate the very cold (or frozen) unsalted butter directly into the bowl with your dry ingredients. It’s helpful to use an entire stick of butter for easier grating, saving the last couple of tablespoons to melt for the irresistible topping. Once grated, use your fingers to gently toss the butter into the flour mixture. The goal is to coat the butter pieces with flour, not to work them into the dough. You should see small, distinct curls of butter, evenly distributed. This technique is vital for achieving that desirable flaky texture in your biscuits.
Pro Tip:
When grating cold butter, it’s often easier to handle a full stick. Grate the butter until you have the required 6 tablespoons for the biscuit dough, then set aside the remaining 2 tablespoons for melting later to create your delicious garlic butter topping. This minimizes waste and ensures all your butter is perfectly cold for the dough.
Step 4: Add the Cheese. Toss in the freshly grated sharp cheddar cheese. Again, use your fingers to gently mix the cheese into the flour and butter mixture, ensuring it’s well distributed but not overworked. Overmixing at this stage can warm up the butter, which we want to avoid.
Step 5: Mix in the Milk. Pour the whole milk (or buttermilk, if using) into the bowl. Using a fork, gently mix the ingredients until they are just combined. The dough will appear thick and slightly sticky, with a few dry bits still acceptable. The most important thing here is to avoid overmixing, as this can develop the gluten in the flour too much, resulting in tough, rather than tender, biscuits.
Step 6: Scoop and Drop. Using a ¼ cup measuring cup or a large cookie scoop (which helps ensure uniform biscuit sizes), scoop portions of the dough. Place these scoops onto your prepared baking sheet, leaving about 1 inch of space between each biscuit. This spacing allows for proper air circulation, ensuring crispy edges without overcrowding.
Step 7: Bake to Perfection. Transfer the baking sheet to your preheated 450°F oven and bake for 15–18 minutes. The biscuits are ready when their tops are beautifully golden brown and their edges appear delightfully crisp and cheesy. Keep an eye on them, as oven temperatures can vary.
Step 8: The Finishing Touch. While the biscuits are still hot from the oven, quickly whisk together the melted butter, garlic powder, dried parsley, and a pinch of salt for your butter topping. Generously brush this fragrant mixture over the top of each warm biscuit. The hot biscuits will absorb the butter, infusing every bite with an incredible garlic-herb flavor. Serve your homemade cheddar drop biscuits warm and prepare to enjoy!
Storage and Reheating for Freshness
One of the great things about these cheddar drop biscuits is how well they store, making them ideal for planning ahead or enjoying leftovers. Here’s how to keep them fresh:
Refrigerator: To maintain optimal freshness, store any leftover cheddar drop biscuits in an airtight container at room temperature for up to 3 days. For slightly longer storage, you can keep them refrigerated for up to 1 week. Ensure they are completely cool before storing to prevent condensation.
Freezer: These biscuits are wonderfully freezer-friendly. Once they have completely cooled to room temperature, arrange them in a single layer in a freezer bag or airtight container. For best results and to prevent them from sticking together, you can layer them with small pieces of parchment paper. They will keep well frozen for up to 3 months. To serve, simply thaw them at room temperature for a few hours before reheating.
How to Reheat: While these cheddar biscuits are delicious enjoyed at room temperature, many prefer them warm. To reheat, you have a few options:
- Microwave: For a quick warm-up, pop them in the microwave for 15-30 seconds, or until heated through. Be careful not to overcook, as this can make them tough.
- Oven/Toaster Oven: For a crisper exterior and a soft interior that mimics fresh-baked, reheat in a preheated oven at 300°F (150°C) for about 5-10 minutes, or until warmed through. This method is highly recommended for best results.
Expert Recipe Tips for Perfect Biscuits
Achieving bakery-quality cheddar drop biscuits at home is simple with these key tips:
- Grate the butter for even distribution and easy mixing: Grating cold butter creates fine, small pieces that are easily incorporated into the flour mixture without overworking the dough. This method ensures that butter is evenly dispersed, leading to a more consistent flakiness throughout the biscuit.
- Use cold, or better yet, frozen butter for the best texture: Cold butter is paramount for flaky biscuits. When cold butter hits the hot oven, it creates steam, which is what pushes the dough layers apart, resulting in that light, airy, and flaky texture. If the butter is too warm, it will melt into the flour before baking, yielding a denser biscuit.
- The less mixing, the better. Don’t overmix or overwork the biscuit dough: Overmixing develops gluten, which makes biscuits tough and chewy rather than tender and flaky. Mix just until the dry ingredients are barely moistened and no streaks of flour remain. A slightly shaggy dough is perfectly fine.
- When adding the cold butter, simply toss with your fingers to distribute it throughout. Do not work the butter into the dough: The goal is to keep the butter pieces separate within the flour. Working or smashing the butter into the flour will warm it up and create a paste, which will prevent the flaky layers from forming.
- A large cookie scoop makes even portions (or use a ¼ cup measuring cup): Using a scoop ensures that all your biscuits are roughly the same size. This promotes even baking, so all your biscuits are perfectly cooked at the same time.
- For crispier edges, avoid overcrowding on the baking sheet: Giving each biscuit enough space (about 1 inch apart) on the baking sheet allows hot air to circulate around them properly. This circulation helps the edges brown and crisp up beautifully, giving you that satisfying crunch.
Serving Suggestions for Your Cheesy Biscuits
These cheddar drop biscuits are undeniably addictive all on their own. It’s hard to resist eating them straight off the baking sheet, still warm with their buttery garlic glaze. But if you’re able to exercise some self-control (unlike me!), they make a fantastic addition to a variety of meals.
They are absolutely perfect with cozy, comforting meals such as tender Steak Bites or classic Salisbury Steaks. Their rich flavor and soft texture also make them an ideal companion to anything saucy and comforting, like a hearty chili or a creamy chicken dish. They also pair exceptionally well with a flavorful Onion Soup Meatloaf or succulent Slow Cooker Pork Chops, soaking up all the delicious juices.
If we’re enjoying something like Pulled Pork, I often reach for Potato Rolls, but these cheddar drop biscuits would be an absolutely delicious and unique swap, adding an extra layer of flavor and texture to your sandwich or plate.
And, of course, you simply cannot go wrong using one of these fluffy, cheesy biscuits to soak up every last drop of that incredible buttery sauce from a classic Shrimp Scampi with Pasta. They’re also fantastic alongside scrambled eggs for breakfast, or with a simple green salad for a light lunch.
Creative Additions and Delicious Variations
While these cheddar drop biscuits are perfect as they are, they also lend themselves beautifully to customization. Feel free to get creative and experiment with these delicious additions and variations:
- Swap the cheddar: Don’t limit yourself to just sharp cheddar! For a delightful spicy kick, try using pepper jack cheese. You could also incorporate freshly grated Parmesan or Asiago for a more sophisticated, nutty flavor. Or simply use your favorite melty cheese to match your preference.
- Add savory mix-ins: Boost the flavor and heartiness by folding in cooked and crumbled bacon bits or finely diced ham into the dough along with the cheese. These additions make the biscuits even more substantial and perfect for breakfast or brunch.
- Experiment with different herbs: While dried parsley is classic for the butter topping, feel free to use other fresh or dried herbs. Finely chopped fresh chives or dill would be fantastic additions, adding a fresh, aromatic dimension. Rosemary or thyme could also offer a more earthy flavor profile.
- Make them spicy: For those who love a bit of heat, consider adding a pinch of cayenne pepper to the dry ingredients or a dash of hot sauce to the milk. You could also sprinkle red pepper flakes into the butter topping.
- Sweet and savory twist: While these are savory biscuits, a tiny hint of maple syrup (a tablespoon or two) added to the milk could provide an interesting sweet and savory dynamic.
More Irresistible Bread and Biscuit Recipes
If you loved making these easy cheddar drop biscuits, you might be looking for more delicious bread and biscuit recipes to add to your repertoire. Here are some other favorites from our kitchen:
- Air Fryer Garlic Bread: Quick, crispy, and packed with garlic flavor.
- Homemade Buttermilk Biscuits: The classic flaky, tender biscuit every home cook should master.
- Easy Irish Soda Bread: A rustic, quick bread that’s perfect with stews or jam.
- Italian Seasoned Bread: A flavorful loaf, ideal for dipping in olive oil or serving with Italian meals.
Cheddar Drop Biscuits
Author: Jaclyn
Ingredients
Biscuits:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon sugar
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon smoked paprika optional
- 6 Tablespoons unsalted butter cold or frozen
- 4 oz freshly grated sharp cheddar about 1 cup packed
- 1 ¼ cups whole milk
Melted butter topping:
- 2 Tablespoons unsalted butter melted
- 1 teaspoon dried parsley
- ⅛ teaspoon garlic powder
- a pinch of salt
Instructions
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Preheat oven to 450°F. Line baking sheet with parchment paper and set aside.
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In a large bowl, whisk together flour, baking powder, sugar, salt, garlic powder, onion powder and smoked paprika.2 cups all-purpose flour, 1 tablespoon baking powder, 1 teaspoon sugar, ½ teaspoon salt, ½ teaspoon garlic powder, ¼ teaspoon onion powder, ¼ teaspoon smoked paprika
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Grate the cold butter into the dry ingredients. (Tip: use an entire stick of butter when grating so you can have an extra bit to hold onto. The remaining 2 Tablespoons will be used for the melted butter topping.) Use your fingers to gently toss the grated butter with the flour mixture. Do not smash or work the butter into the flour mixture. You should see small, distinct curls of butter, evenly distributed.6 Tablespoons unsalted butter
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Add the cheese to the bowl. Again, toss gently with fingers to just barely mix.4 oz freshly grated sharp cheddar
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Add the milk and use a fork to carefully mix the ingredients, stopping as soon as there are no more dry pockets. Be careful not to overmix.1 ¼ cups whole milk
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Using a large cookie scoop or measuring cup, place ¼ cup scoops of dough 1 inch apart on the baking sheet.
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Bake at 450°F for 15-18 minutes, or until tops are golden brown with crispy, cheesy edges. (If making smaller biscuits, they will cook faster.)
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In a small bowl, mix together the melted butter, dried parsley, garlic powder and salt for the butter topping. Generously brush melted butter on top of biscuits. Serve biscuits warm from the oven and enjoy!2 Tablespoons unsalted butter, 1 teaspoon dried parsley, ⅛ teaspoon garlic powder, a pinch of salt
Notes
- Always use cold or frozen butter for the best flaky texture in your biscuits.
- Grate the butter to ensure it’s evenly distributed and mixes easily without overworking.
- Avoid overmixing the dough to prevent tough biscuits; a few dry spots are fine.
- For superior melt and flavor, use freshly shredded cheese instead of pre-packaged options.
- A large cookie scoop or a ¼ cup measuring cup helps in making uniformly sized biscuit portions.
- Store baked biscuits in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
- For longer storage, freeze cooled, baked biscuits for up to 3 months, then thaw at room temperature before reheating.
Nutrition
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