These cheesy drop biscuits are my go-to for good reason—they’re quick to make, irresistibly tasty, and a guaranteed crowd-pleaser. Whether you’re serving soup, chili, a big salad, or just pulling something cozy together on a busy night, these biscuits show up and shine. And let’s be real: I always double the batch. One tray is never enough.
How It Comes Together
Start by whisking your dry ingredients, then stir in a buttermilk-butter blend and fold in the cheese. Drop generous spoonfuls of dough onto a lined baking sheet and bake until puffed and golden. As they come out of the oven, brush them with a quick buttery garlic topping. The result? A pan of warm, cheesy biscuits that disappear in minutes.
Ingredients
Biscuits
- 4 tablespoons butter (melted)
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon garlic powder
- ½ cup buttermilk
- 1 cup thick-shredded sharp cheddar cheese
Topping
- 2 tablespoons butter
- ⅛ teaspoon garlic powder
- ¼ teaspoon dried parsley
Instructions
- Preheat oven to 450°F (230°C). Line a baking sheet with parchment paper.
- Melt the butter and let it cool slightly.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, and garlic powder.
- In a separate bowl or measuring cup, whisk the melted butter into the buttermilk. (It’s okay if the mixture looks curdled.)
- Add the buttermilk mixture to the dry ingredients and stir until just combined.
- Gently fold in the shredded cheddar cheese.
- Drop batter in heaping spoonfuls (about 3 tablespoons each) onto the prepared baking sheet, spacing 2 inches apart.
- Bake for 10–12 minutes, or until biscuits are lightly golden.
- While they bake, stir together topping ingredients: butter, garlic powder, and parsley.
- When biscuits come out of the oven, brush or spoon the garlic butter topping over each one. Serve warm.
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