A super simple recipe for Garlic Cheese Drop Biscuits. Ready in under 25 minutes, no mixer, no rolling pin, no biscuit cutters required! These simple drop biscuits make a great quick and easy side dish for any dinner!
An Easier Way to Make Biscuits
I’ve been on a bread-kick recently. Homemade bagels (coming soon!), soft pretzels, homemade dinner rolls, it’s been carb-central over here for the past few weeks. But while I’ve been fawning over these yeast-raised recipes and all their sophisticated rising time and whatnot, my current favorite is an easy biscuit recipe.
As easy as my classic well-loved biscuit recipe is (it has over 900 5-star ratings!), this garlic cheese drop-biscuit version is even easier. No pastry cutter or grater required for the butter, no mixer, no rolling, just a super simple recipe that can be mixed up by hand and ready to accompany your favorite dinner in under 25 minutes. These would be great alongside a bowl of potato soup, chili, or baked ziti. Also great for eating by themselves as a snack… excuse the crumbs on my keyboard please.
It’s also incredibly flavorful, between the garlic and the cheese and that gloriously buttery, brushed-on garlic-butter bath. Delectably garlicky like my garlic knots, but no yeast and no waiting for the dough to rise here!
What You Need
First, gather your ingredients. Nothing too fancy here:
- Butter. You’ll melt this. I like to use unsalted and then add salt to the recipe (see my post on salted vs unsalted butter for more info).
- Flour. Use all-purpose, do not use self-rising or any other type of flour.
- Sugar. Just a tablespoon of granulated sugar adds a richness of flavor but doesn’t make these drop biscuits actually sweet.
- Baking powder & baking soda to give these biscuit babies some serious lift and a soft, biscuity texture.
- Garlic powder. A little goes a long way!
- Buttermilk. You may use my easy buttermilk substitute instead.
- Cheddar cheese. I recommend using sharp cheddar. Make sure to grab the thickly shredded cheddar (or shred your own!!!) and not finely shredded cheese. I mean, finely shredded will work, but the texture is much better with giant pockets of melty cheddar.
I also list a range for the amount of cheese to use. Originally I made and tested this recipe with ½ cup of cheese. When filming the video I accidentally used 1 full cup instead. I was going to re-do the shot and re-make the drop biscuits, but decided to go ahead and bake the ones with 1 cup of cheddar and the results were… incredible. If you like cheesy biscuits I recommend going with a full cup!
How to Make Drop Biscuits
This is the easy part.
- Whisk all of your dry ingredients and sugar together.
- In a separate large measuring cup, whisk together your buttermilk and melted, cooled butter (it’s OK if the butter is a little warm and curdles, the biscuits will still turn out!).
- Combine wet and dry ingredients and stir in cheese.
- Drop the biscuits by heaping spoonfuls onto a baking sheet and cook until golden brown.
- Brush with a mixture of melted butter, garlic powder, and dried parsley.
That’s it. Literally takes me less than 10 minutes of prep and then another 10 minutes in the oven for perfect, carb-y, garlicky, cheesy biscuits.
A Few Tips:
- Don’t over-mix the batter when combining the wet and dry ingredients. Stir until just-combined. Over-mixing will make the biscuits dense and harder.
- If you live on the East coast, a sprinkle of old bay is a great addition to make these into cheddar bay drop biscuits! Stir it in with the dry ingredients. A little goes a long way, I’ll usually only add about ¼ teaspoon.
- Garlic Cheese Drop Biscuits will are best served warm, but they will keep for two days in an airtight container at room temperature.
- Use an ice cream scoop with a lever to easily scoop and drop rounded biscuits!
- Tuck any errant shreds of cheese into the biscuits before baking, otherwise they’ll crisp and maybe even burn on your baking sheet.
More Recipes You Might Like:
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Garlic Cheese Drop Biscuits
- 2 Tablespoons salted butter or unsalted, just add a dash of salt
- ⅛ teaspoon garlic powder
- ¼ teaspoon dried parsley
- Preheat oven to 450F (230C) and line a baking sheet with parchment paper. Set aside.
- Melt your butter and set it aside so it can begin to cool.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and garlic powder.
- In a separate bowl (or in a large measuring cup) whisk slightly cooled butter into buttermilk (it’s OK if the butter begins to re-solidify or the mixture looks curdled).
- Pour buttermilk mixture into flour mixture and stir until just-combined.
- Use a spoon or spatula to gently stir cheese into batter until incorporated.
- Using a pair of spoons, drop batter by heaping spoonfuls (about 3 Tbsp in size) onto prepared baking sheet, spacing at least 2” apart.
- Transfer to 450F oven and bake for 10-12 minutes or until light golden brown.
- Meanwhile, prepare topping by whisking together butter, garlic powder, and dried parsley.
- When biscuits are finished baking, brush generously with butter mixture (use a pastry brush, or if you don’t have one simply spoon some of the butter on top of each biscuit).
- Serve warm.