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These cheesy drop biscuits are quick, fluffy, and packed with rich flavor. Ready in under 25 minutes with no rolling or cutting required. They make the perfect side for soups, chili, or holiday dinners.
Everybody loves fresh and steamy bread to go along with their dinner, but some nights we just don’t have the time for homemade yeasted bread. On nights like that, I love whipping up these quick and easy cheesy biscuits.
Just like my pumpkin muffins, cornbread muffins, or Irish soda bread, these biscuits are filling, delicious, and come together in no time. Truly the perfect comfort food!
Why You’ll Love Cheesy Drop Biscuits
- Quick to Make: These cheese-filled biscuits are ready in less than 25 minutes. The perfect side for busy weeknights.
- Minimal Ingredients: It only takes a few pantry staples to make these biscuits. They’re simple, scrumptious, and budget-friendly.
- No rolling or cutting: Simple drop biscuits require no tedious rolling out of the biscuit dough or cutting with a fancy pastry cutter. Just use a spoon and drop the dough onto the pan.
Ingredients
Find the full list of ingredients, amounts, and instructions in the recipe card at the bottom of this post.
- Flour: All-purpose flour is used in this recipe, and I recommend you scoop and level when measuring it out.
- Baking powder: For nice lift, use baking powder. You can check that yours is still good by dropping 1 teaspoon of it into 1/3 of a cup of hot water. If it bubbles, it’s still good.
- Salt and Garlic Powder: This super simple recipe uses salt and garlic powder to season the dough.
- Cheddar Cheese: Traditional biscuits get elevated with some bold shredded cheddar. Freshly shredded cheese will give better results than store-bought pre-shredded.
- Milk: Use cold whole milk for the best results.
- Butter: You can use either salted butter or unsalted. If you opt for unsalted, add a little extra salt to the dough.
- Parsley: A handful of chopped fresh parsley adds a nice fresh flavor and some beautiful color.
How to Make Cheesy Drop Biscuits
Here are the step-by-step instructions for making cheesy drop biscuits.
Step 1: Preheat the oven to 400°F and line a baking sheet with parchment paper.
Step 2: In a large bowl, whisk together the flour, baking powder, salt, and garlic powder. Add the shredded cheddar and toss to coat the cheese evenly.
Step 3: In a liquid measuring cup, add the cold whole milk, then whisk in the melted (slightly cooled) butter.
Step 4: Pour the milk–butter mixture into the dry ingredients and stir just until combined—do not overmix.
Step 5: Divide the dough into 6–9 portions and drop onto the prepared baking sheet, shaping into rounded mounds.
Step 6: Bake for 13–16 minutes, until the tops are golden brown.
Step 7: While the biscuits bake, make the topping by whisking together the melted butter, garlic salt, and chopped parsley.
Step 8: Remove biscuits from the oven and immediately brush tops with the garlic-parsley butter.
Serve these garlic cheese drop biscuits with soups like chicken potato soup, Tuscan sausage soup, cabbage roll soup, or creamy chicken noodle soup. These would also be great with homemade butter on top!
How to Store
Any leftovers can be stored in an airtight container once they are completely cooled. Biscuits will keep at room temperature for a couple of days. You can also freeze for up to 2 months.
Tips
- Salt balance: If using unsalted butter, add an extra 1/4 teaspoon of salt to the biscuits. Taste the filling and adjust as needed.
- Measuring flour: Always spoon flour into your measuring cup and level it off with a knife. Scooping packs in too much and leads to dry biscuits.
- Use freshly shredded cheese: Pre-shredded cheese contains anti-caking agents that affect melt and texture. Freshly grated cheese will give you the best flavor and a nice, melty pull.
- Optional topping: The topping adds a good finish, but feel free to skip it if you want to keep things simple.
Recipe FAQs
For flaky biscuits, don’t over-mix the batter. Stir the wet into the flour mixture until just combined. Over-mixing can make the biscuits tough instead of fluffy.
Yes! For a fun twist, add a sprinkle of Old Bay seasoning to the dry ingredients. A little goes a long way—start with about ¼ teaspoon. Old Bay seasoning is a good thing, give it a try!
Leftover biscuits are best served warm, straight from the oven. However, they’ll keep for up to 2 days in an airtight container at room temperature.
An ice cream scoop with a lever makes it simple to portion and drop rounded sticky dough evenly. No biscuit cutter needed!
Yes, it’s a good idea. Any loose shreds sticking out may crisp up too much or burn on the baking sheet.
More Quick Side Dish Recipes
- Roasted Carrots
- Easy Mashed Potatoes
- Cornbread Muffins
- Mashed Potato Casserole
- Overnight Sourdough Biscuits
If you make this recipe and enjoy it, please leave a comment with a 5-star recipe rating and let me know! Thank you!
Cheesy Drop Biscuits
Equipment
- Pastry Brush optional
Ingredients
Biscuits
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 3/4 teaspoon salt
- 1/2 teaspoon garlic powder
- 1 cup shredded cheddar cheese
- 1 cup + 1 tablespoon whole milk, cold
- 7 tablespoons salted butter, melted and cooled slightly
Topping
- 1/4 cup salted butter, melted
- 1/2 teaspoon garlic salt
- 1 tablespoon fresh parsley, chopped (or 1 teaspoon dried parsley)
Instructions
- Preheat the oven to 400 F and line a baking sheet with parchment paper.
- In a large mixing bowl mix together the flour, baking powder, salt, and garlic powder. Add the cheese and toss to combine.
- In a liquid measuring cup add the milk then add the melted butter while whisking.
- Pour the wet ingredients into the dry ingredients and mix together until just combined.
- Divide into 6-9 pieces and drop onto the cookie sheet in as much of a round drop as possible.
- Bake for about 13-16 minutes until the top is starting to brown.
- While the biscuits bake, make the topping by whisking the butter, salt, and parsley together.
- Remove from the oven and immediately brush the topping on the hot biscuits.
- Serve warm.
Notes
- If you use unsalted butter add 1/4 extra teaspoon salt to the biscuits and you may need a bit more salt in the filling.
- Make sure to measure the flour the right way by spooning and leveling. If you don’t you will have too much flour and your biscuits will be dry.
- Freshly shredded cheese works better in this recipe than store bought pre-shredded cheese.
- The topping is optional. If you want to skip it you can.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These were tasty, even without the butter topping. And I really appreciated the trick of drizzling the butter into the cold milk, rather than using a pastry cutter or other more labor-intensive method!
Thank you so much for the positive review, Valerie! I’m so glad you enjoyed the recipe!
These Cheesy Drop Biscuits turn out light, fluffy, and irresistibly savory with gooey cheddar and a golden garlic-parsley butter finish.