These Cheddar Drop Biscuits are loaded with Cheddar and Colby Jack Cheese and topped with garlic butter. They’re a savory, buttery, and cheesy biscuit recipe everyone will love!
Looking for the perfect starch to add to the Thanksgiving table? These homemade drop biscuits are sure to impress, whether you’re hosting dinner or heading elsewhere!
What Is A Drop Biscuit?
Drop Biscuits Recipes are my favorite because they’re freeform, meaning you just plunk the dough on the pan. No need for a perfect shape, these rustic bread balls are all about the taste!
These Easy Drop Biscuits can be whipped up in no time with a few simple ingredients. If you love Red Lobster’s Cheddar Bay Biscuits then this quick and easy homemade version will definitely knock your socks off!
How To Make Cheddar Drop Biscuits:
Step 1: Begin by preheating the oven to 400°F and lining a large baking sheet with parchment paper.
Step 2: Then, in a large bowl, whisk together the all-purpose flour, baking powder, salt, and garlic powder.
Step 3: Next, add in the cold butter and blend it in with your hands or a pastry cutter. The mixture should look a little crumbly.
Step 4: Beat the milk and egg together in a large measuring cup or bowl. Add to the flour mixture along with the cheddar cheese. Quickly mix together just until combined with a wooden spoon or rubber spatula
Step 5: Using the spoon or a large cookie scoop (I always get 12 evenly sized biscuits when using this), drop the biscuit dough onto the parchment-lined baking sheet at least 2-inches apart.
Step 6: Bake for 10 minutes. While the biscuits are baking. Whisk together melted butter, parsley, chives, and garlic powder in a small bowl.
Step 7: After 10 minutes, remove the biscuits from the oven and brush them with the herb butter (reserve remaining butter). Bake for an additional 5 minutes or until the tops of the biscuits are beginning to turn a golden brown.
Step 8: Brush the biscuits with the remaining garlic butter and serve immediately.
What Temperature Do You Cook Biscuits At?
These doughy bundles of goodness require high heat for a crispy golden outside and soft, flaky inside. Preheat your oven to 400 degrees F before popping them in and baking for a total of 15 minutes.
How To Reheat Biscuits: Preheat the oven to 350 degrees F and place biscuits on a baking sheet. Bake for 5 to 7 minutes. These biscuits reheat well the next day but will start to get a bit dry after 2 days.
Drop Biscuits vs. Traditional Biscuits:
Unlike traditional buttermilk biscuits, you don’t have to worry about kneading, rolls, and cutting drop biscuits. Which is the beauty of this easy Cheese Biscuits recipe.
Added a few spices and herbs of my own but the biscuits were delicious!!! Very flavorful and loads of cheese, a soft fluffy inside and a awesome crunchy outside❤️ definitely my go to for a quick side dish ☺️ hubby loves them
What To Serve Biscuits With:
- Loaded Cauliflower Soup – You’ll love this low-calorie soup!
- Mac and Cheese – This is the perfect combo for when you want a super cheesy meal!
- Beef Stew – This is a crockpot version of the classic recipe!
- Turkey Chili – A healthy, lean, and super tasty recipe that reheats well!
- Bacon and Broccoli Fettuccine Alfredo – This recipe is always a family favorite!
- Pork Chops – These are made in a cast iron skillet with shallots and apples!
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Cheddar Drop Biscuits
- 5 tablespoons salted butter3 melted
- 1 tablespoons fresh parsley minced
- ½ tablespoon fresh chives minced
- ½ teaspoon garlic powder
- Preheat oven to 400°F and line a large baking sheet with parchment paper.
- In a large bowl, whisk together the flour, baking powder, salt, and garlic powder.
- Add the cubed butter to the flour mixture and mix it in by hand or with a pastry cutter until the mixture looks a little crumbly.4
- Beat the milk and egg together in a large measuring cup or bowl. Add to the flour mixture along with the cheese and quickly mix together just until combined with a wooden spoon or rubber spatula.5
- Using the spoon or a large cookie scoop, drop the biscuit dough onto the parchment-lined baking sheet at least 2-inches apart.
- Bake for 10 minutes.
- While the biscuits are baking. Whisk together melted butter, parsley, chives, and garlic powder in a small bowl.
- After 10 minutes, remove the biscuits from the oven and brush them with the herb butter (reserve remaining butter). Bake for an additional 5 minutes or until the tops of the biscuits are beginning to turn a golden brown.
- Once they are done baking, brush them with the remaining herb butter and serve immediately.
- You can use another cheese instead of Colby Jack. Popular options would be ALL Cheddar, or adding in Parmesan for extra saltiness, or Pepper Jack for a kick!
- Salted butter can be used in this recipe, but I recommend omitting the kosher salt if you do.
- If you don’t have salted butter for the herb butter mixture, unsalted is okay, but make sure to add a pinch of salt.
- I have found that using my hands to pinch the butter into the flour works the best in this recipe.
- If you find that there isn’t quite enough liquid, DO NOT overmix it. Simply add 1 additional tablespoon of milk to blend you dry ingredients in fully.
- Reheat biscuits on a baking sheet at 350 degrees F for 5 to 7 minutes.
- Biscuits are best consumed within 1 day of preparing. Store extras in an air-tight container or bag.