Cheddar Drop Biscuits are quick, fluffy, cheesy biscuits with crispy edges and a garlic butter finish. No kneading or cutting—just mix, scoop, and bake in 30 minutes.
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
- Preheat oven to 450°F. Line baking sheet with parchment paper and set aside.
- 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
- 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
- Add the cheese to the bowl. Again, toss gently with fingers to just barely mix.4 oz freshly grated sharp cheddar
- 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
- Using a large cookie scoop or measuring cup, place ¼ cup scoops of dough 1 inch apart on the baking sheet.
- 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.)
- 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
- Use cold or frozen butter for the best texture.
- Grate butter for even distribution and easy mixing.
- Don’t overmix the dough.
- Use freshly shredded cheese for better melt and flavor.
- A cookie scoop or ¼ cup measuring cup makes portioning easy.
- Store in an airtight container at room temp for up to 3 days, or refrigerate for up to 5 days.
- Freeze baked biscuits (once cooled) for up to 3 months.
Nutrition
Calories: 239kcal | Carbohydrates: 22g | Protein: 6g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 39mg | Sodium: 331mg | Potassium: 88mg | Fiber: 1g | Sugar: 2g | Vitamin A: 468IU | Vitamin C: 0.03mg | Calcium: 195mg | Iron: 1mg
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