Cheddar Drop Biscuits
These incredibly easy and quick Cheddar Drop Biscuits are a comforting, cheesy delight perfect for any meal, from Sunday brunch to weeknight dinners. No rolling or cutting required, just scoop and bake for a flaky, savory treat.
Equipment
- Large mixing bowl
- Baking sheet
- Parchment paper
- Fork
- Large cookie scoop or ¼-cup measuring cup
- Small bowl
Ingredients
For the Biscuits
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1 tsp sugar
- ½ tsp salt
- ½ tsp garlic powder
- ¼ tsp onion powder
- ¼ tsp smoked paprika optional
- 6 tbsp unsalted butter cold or frozen
- 4 oz freshly grated sharp cheddar about 1 cup, packed
- 1 ¼ cups whole milk
For the Melted Butter Topping
- 2 tbsp unsalted butter melted
- 1 tsp dried parsley
- ⅛ tsp garlic powder
- pinch salt
Instructions
- Step 1: Preheat and Prepare: Preheat oven to 450°F (232°C). Line a baking sheet with parchment paper.
- Step 2: Combine Dry Ingredients: In a large mixing bowl, whisk together flour, baking powder, sugar, salt, garlic powder, onion powder, and smoked paprika (if using). Whisk well to combine.
- Step 3: Add Butter and Cheese: Grate cold or frozen butter directly into the dry ingredients. Gently toss with fingers to distribute evenly. Add cheddar cheese and gently toss in as well.
- Step 4: Mix in Milk: Pour in the whole milk. Use a fork to carefully mix ingredients until there are no dry pockets of flour remaining. Avoid overmixing.
- Step 5: Form and Bake: Using a large cookie scoop or a ¼-cup measuring cup, drop generous scoops of dough onto the prepared baking sheet, aiming for them to be about 1 inch apart. Bake for 15-18 minutes, or until the tops are golden brown and edges are crispy.
- Step 6: Add Topping and Serve: While biscuits bake, mix melted butter, dried parsley, garlic powder, and a pinch of salt in a small bowl. The moment biscuits emerge from the oven, generously brush the tops with the herb-garlic butter mixture. Serve immediately.
Notes
Substitutions & Additions: Customize by swapping sharp cheddar with medium cheddar, Colby Jack, Parmesan, or Pepper Jack cheese. For other herbs, try a tablespoon of fresh chopped chives, a half teaspoon of dried dill, or a quarter teaspoon of dried rosemary in the dough or topping. Spice it up with a tiny pinch of cayenne pepper in the dry ingredients or freshly cracked black pepper. For savory boosters, fold in ½ cup of crispy, crumbled bacon bits with the cheddar, or add a few tablespoons of finely chopped, sautéed onions or diced jalapeños.
Tips for Success: Always use cold or even frozen butter and grate it directly into the flour; this creates tiny pockets that release steam for flaky, tender biscuits. Do not overmix the dough once the milk is added, as this develops gluten and can lead to tough biscuits. Bake immediately after mixing to ensure the best rise from the leavening agents. For drop biscuits, scoop and gently drop the dough—avoid pressing or shaping too much to maintain an airy texture. You can prep dry ingredients and grate cold butter ahead of time, storing the mixture in the fridge until ready to add cheese and milk and bake.
Storage & Reheating: Store cooled biscuits in an airtight container for 1-2 days at room temperature, or up to 4 days in the refrigerator. For longer storage, freeze completely cooled biscuits in a single layer until solid, then transfer to a freezer-safe bag or container; they will keep well for up to 3 months. To reheat, bake frozen biscuits directly from the freezer in a preheated oven at 300°F (150°C) for about 10-15 minutes, or until warmed through and slightly crispy. From the fridge, a few minutes in a toaster oven or microwave will work, though the oven is best for crispness.