Cheddar Drop Biscuits

Name: Cheddar Drop Biscuits
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 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; 2 Tablespoons unsalted butter (melted); 1 teaspoon dried parsley; ⅛ teaspoon garlic powder; a pinch of salt

ByJaclyn Shimmel On08/01/202508/01/2025

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Cheddar Drop Biscuits are large, fluffy, cheesy, and baked until golden with crispy edges and a buttery garlic finish. The best part? You only need one bowl and 30 minutes.

Plate of cheddar drop biscuits with shredded cheese in the background.

They’re the kind of biscuit that reminds you of Red Lobster’s cheddar bay biscuits—but better. These have a soft, tender interior and that cheesy-garlic crunch you can’t stop eating.

If you’ve made my 7-Up biscuits or pull-apart biscuits, you know I’m serious about my biscuit—and these are no exception. Think soft, tender centers with a cheesy, garlicky crunch on the outside.

There’s no kneading, chilling, or cutting. Just mix, scoop, drop, bake, and brush with a melty buttery topping.

A red silicone brush applies melted butter with herbs onto the top of a freshly baked cheddar biscuit, enhancing its golden, textured surface.

Every time I make these, I swear I’ll save room for dinner… and then I end up making a meal out of biscuits. No regrets.

Why you’ll love this recipe

No kneading, chilling, or biscuit cutter needed.
Ready in just 30 minutes.
Crisp, cheesy edges with a fluffy, tender middle.
Delicious on their own or paired with soups, stews, and saucy mains.
Freezer-friendly and easy to double the batch.

Ingredients for Cheddar Biscuits

This section includes ingredient notes and substitution options. Get all measurements, ingredients, and instructions in the printable recipe card at the end of this post.

All-purpose flour – Measure carefully to avoid dense biscuits. Spoon and level, or use a scale.
Baking powder – Helps the biscuits rise tall and fluffy.
Sugar + salt – Just enough to season and balance flavor.
Seasonings – Garlic powder, onion powder, and smoked paprika (optional but adds depth).
Cold unsalted butter – Grated for easy mixing and flaky texture. Cold or frozen is best.
Sharp cheddar cheese – Freshly grated off the block melts and browns better than pre-shredded.
Whole milk – Any milk works, but buttermilk would be great for extra tang.
Butter topping – A quick mix of melted butter, garlic powder, parsley, and salt for brushing on top.

How to Make Garlic Cheddar Drop Biscuits

This section shows you how to make the recipe with step-by-step photos and instructions. For the full printable recipe, see the recipe card below.

Preheat your oven to 450°F and line a baking sheet with parchment paper.

Whisk together flour, baking powder, sugar, salt, garlic powder, onion powder, and paprika in a large bowl.

Grate the cold butter into the bowl, reserving a couple of tablespoons for the topping. Gently toss to coat—don’t overwork it.

Pro Tip:

Use an entire stick of butter when grating so you can have an extra bit to hold onto. They save the remainder for melting for the topping.

Add cheese and stir again to distribute.

Pour in the milk and mix with a fork until just combined. The dough will be thick and slightly sticky.

Collage image showing the first four steps of preparing cheddar biscuit dough in a glass bowl on a marble surface. In step 1, dry ingredients including flour, spices, and seasonings are combined. In step 2, grated cold butter is added to the flour mixture. Step 3 shows shredded cheddar cheese mixed into the flour and butter. Step 4 displays the final dough after milk has been added and everything is fully combined.

Scoop biscuit dough in ¼ cup portions and place about 1 inch apart on the prepared baking sheet.

Bake for 15–18 minutes, or until golden brown with crisp edges.

Brush the hot biscuits with a generous amount of the melted butter mixture and serve warm.

Collage image showing the final steps of making cheddar drop biscuits. Step 5 shows biscuit dough being scooped with a metal scoop. In step 6, the scoops of dough are placed in evenly spaced mounds on a parchment-lined baking sheet. Step 7 shows the biscuits freshly baked and golden brown. In step 8, the baked biscuits are brushed with melted butter and herbs.

Storage

Refrigerator: Keep leftover cheddar drop biscuits in an airtight container at room temperature for up to 3 days. You can also keep them refrigerated for up to 1 week.

Freezer: Once completely cooled, store your biscuits in a freezer bag, layered with parchment paper so they don’t stick to each other, and keep them frozen for up to 3 months. Thaw at room temperature before serving.

How to Reheat: These can be enjoyed warm or at room temperature. It you prefer to heat them up, you can pop them in the microwave for a few seconds.

A hand holds a broken cheddar drop biscuit, revealing a soft, fluffy interior with visible cheddar cheese.

Recipe Tips

Grate the butter for even distribution and easy mixing.
Use cold, or better yet frozen butter for the best texture.
The less mixing the better. Don’t overmix or overwork the biscuit dough.
When adding the cold butter, simply toss with your fingers to distribute it throughout. Do not work the butter into the dough.
A large cookie scoop makes even portions (or use a ¼ cup measuring cup).
For crispier edges, avoid overcrowding on the baking sheet.

Serving Suggestions

These biscuits are completely addictive on their own, but I like to pretend I have some self-control and serve them with dinner.

They’re perfect with cozy meals like Steak Bites or Salisbury Steaks, or anything saucy and comforting. They also pair well with Onion Soup Meatloaf or Slow Cooker Pork Chops.

If we’re having Pulled Pork, I usually reach for Potato Rolls—but these biscuits would be a delicious swap.

And of course, you can’t go wrong using one to soak up every last drop of buttery sauce from Shrimp Scampi with Pasta.

A hand holds a golden cheddar cheese biscuit close to the camera, highlighting its crisp edges, melted cheese spots, and sprinkled herbs. Other biscuits are on a baking sheet below.

Additions and variations

Swap the cheddar. For a spicy kick, try pepper jack cheese. Add freshly grated Parmesan or Asiago, or try adding your favorite cheese.
Add mix ins. Diced bacon or ham would be a great addition to these cheddar biscuits.
Use a different herb. Finely chopped fresh chives would be great in place of parsley.