Garlic Cheese Drop Biscuits

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!

Course Bread, Side Dish

Cuisine American

Prep Time 10

Cook Time 10

Total Time 20

Servings biscuits

Calories 177kcal

Author Sam Merritt

Equipment

Mixing bowls

Ingredients

4 Tablespoons unsalted butter melted
1 cup (125 g) all-purpose flour
1 Tablespoon granulated sugar
1 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
¼ teaspoon garlic powder
½ cup (118 ml) buttermilk
½-1 cup (55-110 g) sharp shredded cheddar cheese use a thick shred, not finely shredded

Topping

2 Tablespoons salted butter or unsalted, just add a dash of salt
⅛ teaspoon garlic powder
¼ teaspoon dried parsley

Instructions

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.
4 Tablespoons unsalted butter
In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and garlic powder.
1 cup (125 g) all-purpose flour, 1 Tablespoon granulated sugar, 1 teaspoon baking powder, ¼ teaspoon baking soda, ½ teaspoon salt, ¼ teaspoon 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).
½ cup (118 ml) buttermilk
Pour buttermilk mixture into flour mixture and stir until just-combined.
Use a spoon or spatula to gently stir cheese into batter until incorporated.
½-1 cup (55-110 g) sharp shredded cheddar cheese
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.
2 Tablespoons salted butter, ⅛ teaspoon garlic powder, ¼ teaspoon 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.

Video

Notes

These biscuits are best served warm but may be stored in an airtight container at room temperature for 2 days.

Gluten-free note

I have not tried it myself, but others have successfully made this recipe with Cup4Cup gluten-free flour.

Nutrition