Cheddar Drop Biscuits

5 from 3 votes

These Cheddar Drop Biscuits are loaded with Cheddar and Colby Jack Cheese and garlic flavor. They're a savory, buttery, and cheesy biscuit recipe everyone will love!

Prep Time5 mins

Cook Time15 mins

Total Time20 mins

Course: Side Dish

Cuisine: American

Servings: biscuits

Calories: 235kcal

Author: Rebecca Hubbell

Cost: $5

Ingredients

Biscuits

2 cups all-purpose flour
1 cup cheddar cheese shredded
½ cup Colby Jack cheese¹ shredded
1 tablespoon baking powder
1½ teaspoons kosher salt
1 teaspoon garlic powder
5 tablespoons unsalted butter² cold and cubed
⅔ cup whole milk
1 large egg

Herb Butter

5 tablespoons salted butter³ melted
1 tablespoons fresh parsley minced
½ tablespoon fresh chives minced
½ teaspoon garlic powder

Instructions

Biscuits

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.

Herb Butter

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.

Video

Notes

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.

Nutrition