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, chives or anything green! cheddar cheese biscuit baked

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 or something seedy? I resisted, but I did use half whole wheat flour and look how soft and tender they are.

cheddar cheese biscuit open

Recipe for Cheese Drop Biscuits

cheddar cheese biscuit baked
Print Recipe
5 from 3 votes

Quick and Easy Cheese Drop Biscuits

These cheddar cheese drop biscuits are so tasty and are super quick and easy to make with minimal ingredients. If you need a quick bread to accompany dinner - this is it!
Prep : 10 mins
Cook : 10 mins
Servings: 8 biscuits

Ingredients

  • 1 cup all purpose flour
  • 1 cup whole wheat flour
  • 1 Tbsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1/4 tsp garlic powder
  • 1/3 cup butter, cut into 1 inch chunks
  • 1 cup grated cheddar cheese
  • 1 1/4 cup buttermilk or sour milk see note

Instructions

  • Preheat oven to 450°F.
  • Stir together flour, baking powder, baking soda, salt and cayenne pepper.
  • Cut in butter using a pastry blender or clean fingers until mixture resembles coarse crumbs.
  • Stir in 2/3 cup grated cheese. Save remainder cheese for top.
  • 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 1/3 cup of cheese on top of each biscuit.
  • Bake 8 to 12 minutes or until golden.
  • Makes 8 biscuits

Notes

Eat them when they're fresh, right out of the oven. If you happen to have leftovers wrap well then heat them in the oven or toaster the next day. 
Buttermilk Substitute: Add 1 Tbsp of lemon juice or vinegar to measuring cup, add enough milk to make 1 cup total. Stir and let rest for 5 minutes. Mix will look curdled and slightly lumpy.
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cheddar cheese biscuit raw
Before
cheddar cheese biscuit baked
After

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. So go for it.

I prefer using butter for the flavor 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!

cheddar cheese biscuit before baking
Relatively even in size and all kinds of shaggy. Drop biscuits are the best!
cheddar cheese biscuit baked tray
Ooh so good. Rustic and delish.

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.

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2 Comments

    1. 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

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