These Garlic Cheddar Drop Biscuits are soft, fluffy, and so easy to make from scratch. They come together in one bowl with no rolling or cutting required, taking under 20 minutes from start to finish. Brushed with garlic butter right out of the oven, they are the ultimate quick side dish for any weeknight dinner.
While I love my Fluffy Buttermilk Biscuits for weekend breakfasts and biscuits and gravy, these savory drop biscuits are made specifically for weeknight dinners. They are fantastic alongside cozy pastas, soups, or roasted chicken when you just need a quick bread side.
Table of contents
The secret to getting these drop biscuits exceptionally light comes down to using cold grated butter and White Lily all-purpose flour. White Lily is milled from soft winter wheat, which has less protein and creates an insanely tender crumb. If you only have standard all-purpose flour in your pantry, don't worry! They still turn out fantastic.
These cheesy biscuits pair amazingly well with my Skillet Lasagna and Easy Baked Ziti.
Key Ingredients & Substitutions
- All-Purpose Flour: I prefer White Lily all-purpose flour for the lightest, fluffiest biscuits, but standard all-purpose flour works great as a 1:1 substitute.
- Butter: Keeping the butter ice-cold is essential for a tender crumb! Grating cold butter on a box grater makes it super easy to fold into the dough. Salted or unsalted can be used.
- Cheddar Cheese: I prefer shredding a block of medium cheddar for the best melt and flavor. Sharp cheddar is a wonderful substitute if you want a bolder, sharper bite.
- Milk: Cold whole milk adds richness to the dough, but 2% milk can easily be substituted.
See the recipe card below for the full list of ingredients and measurements.
How To Make Garlic Cheddar Biscuits
Making these soft, cheesy drop biscuits is about as quick and easy as it gets! Below is a simple step-by-step visual guide to show you how the dough comes together before you dive into the full recipe card.
- Whisk the Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar until evenly combined.
- Work in Butter & Cheese: Add the cold grated butter and shredded medium cheddar to the bowl, tossing gently to coat and distribute them through the flour mixture.
- Add Milk & Drop Dough: Stir in the cold milk just until a soft dough forms. Scoop and drop spoonfuls of dough directly onto your prepared baking sheet.
- Bake & Brush with Garlic Butter: Bake at 425°F until golden brown on top. Immediately brush warm garlic butter over the hot biscuits and sprinkle with fresh parsley before serving!
See the recipe card below for the full recipe.
👉 Sky's Tips
- Use Cold Ingredients: Keep both your butter and milk as cold as possible until the moment you add them to the bowl. Cold butter creates tiny steam pockets as the biscuits bake, giving you maximum lift and extra fluffy layers.
- Shred Your Own Cheese: Pre-shredded bagged cheese is coated in anti-caking agents to prevent clumping, which stops it from melting smoothly. Shredding a block of medium cheddar off the box grater takes just a minute and yields much gooier, meltier cheese in every bite.
- Don't Overmix the Dough: Stir the milk into your flour mixture just until combined. Overworking biscuit dough develops gluten, which can make your drop biscuits dense instead of light and tender.
- Add Extra Cheese on Top: Before sliding your baking sheet into the oven, sprinkle a tiny bit of extra shredded cheddar right on top of each dropped dough mound. As they bake, those extra shreds turn into delicious, crispy cheesy edges!
- Brush Garlic Butter Immediately: Have your melted garlic butter ready to go as soon as the biscuits come out of the oven. Brushing them while they are piping hot lets the garlic butter soak right into the top crust for rich flavor in every bite.
I hope you get a chance to make these easy Garlic Cheddar Drop Biscuits soon!
-Sky🩷
If you tried this Garlic Cheddar Drop Biscuits recipe or any other recipe on my blog, please leave a 🌟star rating and let me know how it went in the comment section below!
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📖 Recipe
Garlic Cheddar Drop Biscuits
Ingredients
Biscuit Dough
- 2 cups all-purpose flour White Lily preferred for lightness
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 ½ teaspoons granulated sugar
- â…“ cup unsalted butter cold, grated
- 1 cup milk whole or 2%
- â…“ cup cheddar cheese shredded, plus extra for topping, optional
Garlic Butter Topping
- 3 tablespoons unsalted butter melted
- 1 teaspoon garlic powder
- ¼ teaspoon salt
- 1 tablespoon Fresh parsley finely chopped (or dried parsley)
Instructions
- Preheat your oven to 425°F (218°C) and line a large baking sheet with parchment paper.
- For the biscuit dough: In a large mixing bowl, whisk together the all-purpose flour, baking powder, 1 teaspoon salt, and granulated sugar.
- Add the cold grated butter and â…“ cup shredded cheddar cheese to the dry ingredients. Toss gently with a fork to coat the butter and cheese in the flour mixture.
- Pour in the cold milk and stir just until a soft dough forms. Do not overmix. Using a spoon or ice cream scoop, drop 9 to 11 equal mounds of dough onto your prepared baking sheet. (Optional: sprinkle a tiny bit of extra cheddar cheese on top of each biscuit).
- Bake at 425°F for 12 to 14 minutes, or until the tops are light golden brown and the edges are set.
- For the butter: While the biscuits bake, whisk together the melted butter, garlic powder, and ¼ teaspoon salt in a small bowl. Immediately brush the warm garlic butter over the hot biscuits as soon as they come out of the oven, then sprinkle with fresh or dried parsley. Enjoy!
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