Fluffy, cheesy, and golden – these no-fuss drop biscuits are your new favorite side. Ready in 25 minutes!
🕒 Servings & Timing
Yield: 10–12 biscuits
Prep Time: 10 minutes
Cook Time: 10–12 minutes
Total Time: 20–25 minutes
Dietary Tags: Vegetarian, Comfort Food
✅ Ingredients Checklist
For the Biscuits
All-purpose flour
Baking powder
Granulated sugar
Garlic powder
Kosher salt
Unsalted butter
Whole milk
Shredded mild cheddar cheese
For the Butter Topping
Unsalted butter
Dried parsley
Kosher salt
🔪 Instructions
Preheat the oven to 450°F (230°C). Line a baking sheet with parchment paper.
Melt ½ cup (1 stick) of butter in the microwave; set aside.
Mix dry ingredients: In a large bowl, whisk together flour, baking powder, sugar, garlic powder, and ½ tsp salt.
Add wet ingredients: Pour in melted butter and milk. Whisk just until combined – do not overmix.
Fold in cheese: Add shredded cheddar and gently fold into the dough with a spoon.
Form biscuits: Drop heaping spoonfuls of the dough onto your lined baking sheet.
Bake for 10–12 minutes or until tops are golden brown.
Melt topping butter: While baking, melt the remaining ¼ cup (½ stick) butter. Stir in ¼ tsp salt and dried parsley.
Brush and serve: Once biscuits are out of the oven, immediately brush with the parsley butter. Enjoy warm!
💡 Notes
Do not overmix your dough — it’s okay if it’s a bit lumpy.
These are drop biscuits, so no rolling or cutting needed.
Serve warm for the best flavor and texture.
Great side for soups, stews, or holiday meals.
🖼️ Hero Image & Intro
Cheddar Garlic Drop Biscuits are the ultimate comfort side – buttery, loaded with sharp cheddar, and packed with garlicky goodness. They’re rustic, quick, and so easy to make, no kneading or rolling involved. Just mix, drop, bake, and devour. Think Red Lobster vibes… but faster and better.
👩🍳 Step-by-Step with Tips
1. Prep & Melt Butter
Line your tray and melt the first stick of butter.
Tip: Let melted butter cool just slightly before adding to the mix.
2. Mix Dry Ingredients
Whisk together the flour, baking powder, sugar, garlic powder, and salt.
Tip: A large bowl gives you room to mix without clumping.
3. Combine Wet + Dry
Pour in melted butter and milk. Whisk lightly.
Tip: Stir just until no dry patches remain. Overmixing = dense biscuits.
4. Add Cheese
Fold in shredded cheddar gently with a spoon.
Tip: Pre-shredded works fine, but fresh-shredded melts best.
5. Drop on Sheet
Use heaping spoonfuls or a scoop for consistent size.
Tip: Don’t worry about shape – rustic is the look here.
6. Bake
Golden brown on top and soft inside? You’re there in 10–12 minutes.
Tip: Oven temps vary – start checking at 10 minutes.
7. Make Garlic Butter
Melt the second half-stick of butter, stir in parsley and salt.
Tip: You can add a pinch of garlic powder here for extra flavor.
8. Brush and Serve
Coat the biscuits with warm garlic butter as soon as they come out.
Tip: Serve immediately for best texture and warmth.
🧂 Ingredient Tips & Substitutions
Cheddar Cheese: Use sharp cheddar for more flavor; white cheddar or Monterey Jack work great too.
Whole Milk: Adds richness, but 2% or plant-based milk (like oat milk) can work in a pinch.
Butter: No subs recommended — butter is key for flavor and texture.
Garlic Powder: If you’re a garlic lover, feel free to add an extra ½ tsp.
Substitution Quick List:
Need it dairy-free? Try plant-based butter + vegan cheddar shreds.
No parsley? Use Italian seasoning or dried chives.
Low-sodium diet? Reduce salt by ¼ tsp and use unsalted cheese.
🧑🍳 Variations & Serving Ideas
Flavor Variations
Add ½ tsp smoked paprika for a smoky kick.
Stir in ¼ cup chopped green onions or chives.
Mix in a pinch of cayenne for heat.
Dietary Swaps
Make it Gluten-Free: Use a 1:1 gluten-free flour blend (with xanthan gum).
Make it Vegan: Use plant-based butter and cheese; swap milk with oat or almond milk.
Serving Suggestions
Perfect with chili, tomato soup, or creamy chowders.
Serve as a brunch side with eggs and bacon.
Try them with honey butter for sweet-savory contrast.
Pairings
Drink: Buttery Chardonnay or sweet iced tea.
Music: Play cozy jazz while they bake — sets the mood just right.
🧊 Storage & Make-Ahead Tips
Storage: Keep cooled biscuits in an airtight container for up to 3 days at room temp.
Reheating: Warm in a 300°F oven for 5–7 mins or 20 seconds in the microwave.
Freezing: Freeze unbaked dough blobs or baked biscuits. Reheat from frozen at 350°F for 10–12 mins.
Make-Ahead: Mix the dough and refrigerate up to 4 hours before baking.
Shelf Life Tip: Best enjoyed fresh, but will keep soft for 2–3 days if sealed tightly.
🔍 Nutrition (Per Biscuit) (Estimated)
Calories: 230
Carbs: 18g
Protein: 4g
Fat: 16g
Sodium: 270mg
Fiber: 0.5g
Allergens: Dairy, gluten
Diet Tags: Vegetarian, Comfort Food
❓ FAQs
Q: Can I make these ahead?
A: Yes! Chill dough for up to 4 hours or bake and reheat.
Q: Can I use pre-shredded cheese?
A: Yes, but freshly shredded cheese melts more smoothly.
Q: Can I double the batch?
A: Absolutely — just use two baking sheets and rotate halfway through baking.
Q: Can I use garlic salt instead of garlic powder?
A: You can, but reduce additional salt in the recipe to avoid over-seasoning.
Q: What if I don’t have parsley?
A: Dried basil, Italian seasoning, or even rosemary would work well.
📝 Personal Note
This recipe is a weeknight staple in my home — fast, fluffy, and no mixer needed. I came up with it one night when soup was on the stove but dinner felt incomplete. These biscuits delivered the comfort and crunch we were craving. Now they’re my go-to side for just about everything, and honestly? I could eat a tray solo.
💬 Join the Conversation
Tried these biscuits? Let me know in the comments! Share your version on Instagram and tag @yourbloghandle — I love seeing your kitchen wins!