We love these easy cheese biscuits! They are quick to make, buttery, light, and fluffy. Make these in less than 30 minutes! Jump to the Easy Cheese Drop Biscuits Recipe
If you have seen and loved our recipe for drop biscuits, you will love this easy cheese version! We make them in a drop biscuit style, which means there is no rolling dough or cutting out biscuits. Look at these tall, fluffy homemade biscuits for a more traditional biscuit recipe.
Making These Easy Cheesy Biscuits
These are ridiculously easy to make. Once you make them, I know you’ll be itching to make them again. The entire process takes about 30 minutes, and they taste fantastic.
Instead of rolling out and cutting this dough into shapes, all you need to do for drop biscuits is spoon (or drop) mounds of dough onto a baking sheet and bake. No patting out, no rolling, and no cutting required.
We use this drop biscuit recipe as our base and add garlic powder, onion powder, black pepper, and some cheese. I go for a flavorful cheese like sharp cheddar or Gruyere. You can use whatever you love. If you have ever had Red Lobster’s garlic herb biscuits, you will find this recipe to taste very similar.
The Method
The process for making these cheese biscuits is simple.
Step 1, Whisk the flour, baking powder, garlic powder, onion powder, pepper, and salt together. Then toss in small cubes of cold butter. For the best results, your butter must be very cold.
Step 2, Use your fingers to rub the butter into the flour mixture. Alternatively, use a pastry cutter to cut the butter into the flour. You can see us use both methods in the original drop biscuit video. Another option is to use a food processor to pulse the butter into the flour mixture. We do this when making our all-butter homemade pie crust and our traditional biscuits.
Step 3, Add the cheese and milk. We use whole milk (reduced fat is fine). Slowly pour in the milk while you mix with a fork. The key is to mix until a dough forms, but not to overdo it.
The biscuit dough will look shaggy and might be a bit sticky. That’s okay. It is supposed to look that way! From here, we drop mounds of dough onto a baking sheet (or into a cast iron pan) and bake for 10 to 15 minutes.
For extra deliciousness, brush a little melted butter onto the baked biscuits while they are still hot from the oven.
And that’s it! We hope you try these garlic cheese biscuits. They are heavenly.
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Frequently Asked Questions
What type of flour is best for making biscuits? We use all-purpose flour since that’s what is available where we live. However, some stores sell soft white wheat flour (lower protein), like White Lilly, Martha White, and Bob’s Red Mill Fine Pastry Flour. These are all excellent options for biscuits since their lower protein content shuts down gluten formation, which means they will be light, fluffy, and tender. I should note, though, that with this biscuit recipe, all-purpose flour is perfectly adequate. Thanks to the extra baking powder, the biscuits are light and fluffy no matter what flour you use.
Can I use Self-Rising Flour? Our recipe calls for all-purpose flour and baking powder. After sharing our original drop biscuit recipe, a few of you asked if you could use self-rising flour. I like to use my blend of flour, baking powder, and salt; however, self-rising flour should be successful in this recipe. Most store-bought self-rising flour blends already include baking powder and salt. Remember that results may vary from brand to brand since the amount of salt and baking powder can differ.
What type of butter is best for making biscuits? Most often, in our baking recipes, we call for unsalted butter. In this recipe, though, I love reaching for European salted butter, like Kerrygold or Plugra, since they make the biscuits tender and delicious. Now, if you don’t have European salted butter on hand, plain butter works (salted or unsalted). I love the slightly more salty flavor when salted butter is used in our recipe, but you can always hold back on some of the salt called for in the recipe if you aren’t looking for more savory/salty biscuits.
Easy Cheese Drop Biscuits
- PREP
These cheese drop biscuits are ridiculously easy to make. Once you make them, I know you’ll be itching to make them again. The entire process takes about 30 minutes, and they taste fantastic. Instead of rolling out and cutting this dough into shapes, all you need to do for drop biscuits is spoon (or drop) mounds of dough onto a baking sheet and bake.
Use whatever cheese you love. I go for a flavorful cheese like sharp cheddar or Gruyere.
Makes 8 biscuits
You Will Need
8 tablespoons (115 grams or 1 stick) cold unsalted butter
1 ½ cups (195 grams) all-purpose flour
1 ¾ teaspoons baking powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon ground black pepper
1/2 teaspoon fine sea salt
1/2 cup (118 ml) cold whole milk, plus more as needed
2 to 3 ounces sharp cheddar cheese, shredded (1/4 cup to 1/3 cup)
Directions
Heat oven to 425° Fahrenheit. Line a baking sheet with parchment paper or a silicone baking mat. Alternatively, set aside a 10-inch or 12-inch cast iron pan.
Whisk the flour, baking powder, garlic powder, onion powder, pepper, and salt together until well blended.
Remove one tablespoon of butter and set aside (this will be melted and brushed onto the baked biscuits).
Cut the remaining seven tablespoons of butter into small cubes. Alternatively, use a box grater to grate the cold butter.
Scatter the cold butter over the flour mixture, then use a pastry blender or your fingers to cut or rub in the butter until the mixture looks like coarse crumbs — see notes below for using a food processor.
Mix in the shredded cheese.
Using a fork, gently stir the milk into the biscuit mixture until the dough comes together. It will be a bit sticky and look shaggy. If the dough is too dry, add a little more milk. A tablespoon or two should do it.
Drop mounds of dough, about three tablespoons each, onto the prepared baking sheet. Dough mounds should be about an inch apart (they can be closer if using a pan).
Bake for 10 to 15 minutes or until the biscuits are puffed and turn brown. If some butter pools out around the bottom, it’s okay.
Meanwhile, melt the reserved tablespoon of butter. When the biscuits come out of the oven, gently brush the butter onto the top of each biscuit. Serve warm.
Adam and Joanne’s Tips
- Use a Food Processor: Combine the flour, baking powder, onion powder, garlic powder, pepper, and salt in the bowl of a food processor. Pulse three to four times so that it is mixed. Cut the cold butter into cubes or thin slices, then scatter it over the flour in the food processor. Pulse 5 to 7 times or until the butter turns into tiny bits.
- Our recipe calls for all-purpose flour and baking powder. After sharing our original drop biscuit recipe, a few of you asked if you could use self-rising flour. I like to use my blend of flour, baking powder, and salt; however, self-rising flour should be successful in this recipe. Most store-bought self-rising flour blends already include baking powder and salt. Remember that results may vary from brand to brand since the amount of salt and baking powder can differ.
- Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA database to calculate approximate values.
If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste
Nutrition Per Serving: Serving Size 1 biscuit (8 total) / Calories 242 / Total Fat 15.8g / Saturated Fat 9.5g / Cholesterol 42.6mg / Sodium 225.4mg / Carbohydrate 20.2g / Dietary Fiber 0.7g / Total Sugars 0.9g / Protein 5.5g
