How to Make Cheese Drop Biscuits – Quick and Easy
These cheese drop biscuits are one of my son’s favorites. He wanted a cheesy biscuit without spinach, nettles, or chives, so here they are!
Also Read: Spinach and Cheese Drop Biscuits, Nettle and Cheese Drop Biscuits, Chive Biscuits (shaped)
Really, just cheese? Doesn’t he realize how hard it is for me not to include something green? I compromised and make them with either with extra cheese on top or with a garlic butter and parsley drizzle on top! Turns out he likes both and I bet you will too!
Recipe for Cheese Drop Biscuits
Quick and Easy Cheese Drop Biscuits
Ingredients
- 2 cups all purpose flour
- 1 Tbsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 1/2 cup butter, cut into 1 inch chunks
- 1 1/2 cups grated cheddar cheese
- 1 cup buttermilk or sour milk see note
Garlic Butter Drizzle (optional)
- 2 Tbsp melted butter
- 1/2 tsp garlic powder
- 1 tsp fresh or dried parsley
Instructions
- Preheat oven to 450°F.
- In large bowl, stir together flour, baking powder, baking soda, salt and garlic powder.
- Cut in butter using a pastry blender or clean fingers until mixture resembles coarse crumbs.
- Stir in grated cheese. If not using the garlic butter drizzle. save 1/2 cup of cheese to put on top of biscuits just before baking.
- Make a well in the flour mixture. Add buttermilk or sour milk. Using a fork, stir just until moistened. Over mixing will cause tough biscuits.
- Drop dough in eight equal sized drops onto baking sheet.
- Sprinkle remainder 1/2 cup of cheese on top of each biscuit.
- Bake 8 to 12 minutes or until golden.
- Prepare drizzle by combining melted butter, garlic powder and parsley. Brush over biscuits as soon as they come out of the oven and are still piping hot.
Notes
Nutrition Facts (per serving)
Tips for Making Drop Biscuits
I’m a BIG fan of drop biscuits – there’s no rolling, cutting or shaping involved. Just plop a blob on a baking sheet. Seriously, it doesn’t get any more sophisticated than that! If you’re looking for fancy, go to this link and make these Chive Biscuits. If you’re looking for easy, quick biscuits – drop biscuits are the way to go. While they’re pretty fail proof, here’s a couple of pointers:
- Use very cold butter. Cold butter helps hold its shape better. I like using butter for the flavor and browning.
- Keep some of the butter crumbly. You don’t want to work the fat so much that it’s totally even throughout. Little coarse fat crumbs will melt and create steam pockets that will make your biscuits nice and tender.
- Stir until just moistened. Your batter will look like a shaggy mess, but the more you work it the tougher your biscuits will get. Just stir it until everything is coming together and you can take spoonfuls out.
- Eat them fresh. Whether drop biscuits or shaped biscuits – they’re best eaten fresh, right out of the oven. Bake them about 30 minutes before dinner time. If you happen to have leftovers, reheat them in an oven or toaster.
Can you use shortening?
Yes, you can use cold shortening instead of cold butter. The batter will be slightly easier to work with and you’ll get nice tender biscuits but the flavour won’t be quite the same.
I prefer using butter for the flavour and the fact that the butter browns much nicer. Shortening biscuits will be pale in color – so don’t skip the cheese on top! Or, brush the tops with milk or an egg wash.
You’re family will think you’re a kitchen super star. Better yet, get your family to make these and let them feel like super stars for making something so tasty!
Let me know what you think of these cheesey drop biscuits? And if you can, share a photo and tag #getgettys so I can see it and like it!
Getty Stewart is a Professional Home Economist, speaker, frequent media guest and writer dedicated to putting good food on tables and agendas. She is the author of several recipe books on enjoying and preserving fruit, Founder of Fruit Share, a mom and veggie gardener. Sign up to get articles by Getty delivered to your inbox. You’ll get recipes, practical tips and great food information like this.
These look delicious! Would they work with gluten free flour?
Hi Marina, Thanks for commenting. We love our biscuits around here!
I have never tried making them with gluten free flour, but you should be able to. It depends on your type of gluten free flour. Many of the ones on the market today can be interchanged 1:1, so in this recipe use 2 cups gluten free flour to replace the all purpose and whole wheat flour. If your gluten free flour has xanthan gum in the ingredients that’s all you need. If not, add 1/2 tsp xanthan gum to this recipe. That’s based on general conventions, like I said I haven’t tried it with this recipe. Good luck and let us know how they work out if you go ahead and make them. All the best, Getty