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! Updated to include the garlic butter drizzle - a delicious decadent option!
Prep Time10 minutesmins
Cook Time10 minutesmins
Total Time20 minutesmins
Course: breads
Cuisine: American
Keyword: biscuits, cheese biscuit, drop biscuit
Servings: 8biscuits
Calories: 366kcal
Author: Getty Stewart
Ingredients
2cupsall purpose flour
1Tbspbaking powder
1/4tspbaking soda
1/2tspsalt
1/2tspgarlic powder
1/2cupbutter, cut into 1 inch chunks
1 1/2cupsgrated cheddar cheese
1 cupbuttermilk or sour milksee note
Garlic Butter Drizzle (optional)
2Tbspmelted butter
1/2 tspgarlic powder
1tspfresh 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
Eat them when they're fresh, right out of the oven. If you happen to have leftovers, wrap well and reheat in oven.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.To use whole wheat flour replace 1 cup of the all purpose flour with 3/4 cup of whole wheat flour.