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Garlic Cheddar Drop Biscuits are soft, cheesy biscuits with crispy edges and plenty of garlic flavor. They have a delicious garlic-parsley butter topping. These easy homemade drop biscuits are made with sharp cheddar cheese and buttermilk, and there’s no rolling, rising, or cutting required!
These homemade cheddar garlic biscuits are so easy to make! Just mix up the dough, scoop it onto a baking sheet, and bake until golden.
Brush them with melted garlic-parsley butter while they’re still hot from the oven. Yum!
They’re delicious served alongside soups, chili, roasts, or just about any dinner that could use a warm, cheesy biscuit.
Table of Contents
- Why You’ll Love These Garlic Cheddar Drop Biscuits
- Garlic Cheddar Drop Biscuit Ingredients
- How to Make Garlic Cheddar Drop Biscuits
- Tips for the Best Cheddar Drop Biscuits
- Variations and Substitutions
- What to Serve with Garlic Cheddar Drop Biscuits
- Storage and Reheating
- More Flavorful Side Dishes
- Garlic Cheddar Drop Biscuits Recipe
Why You’ll Love These Garlic Cheddar Drop Biscuits
- Easy to make. No kneading, rolling, or biscuit cutters needed.
- Lots of flavor. Sharp cheddar cheese and garlic give these biscuits a delicious savory flavor.
- Soft and tender. Cold butter and buttermilk help make the biscuits fluffy inside.
- Garlic butter topping. Brushing the hot biscuits with garlic-parsley butter adds even more flavor.
- Ready in about 30 minutes. Perfect for busy weeknights or when you want fresh biscuits with dinner.
Garlic Cheddar Drop Biscuit Ingredients
You only need a few simple ingredients to make these easy cheddar biscuits.
For exact amounts, please see the recipe card below.
All-Purpose Flour, Baking Powder, Garlic Powder, Salt, Granulated Sugar, Unsalted Butter, Sharp Cheddar Cheese, Buttermilk, Dried Parsley
A few ingredient tips:
Use cold butter and cold buttermilk for the best biscuit texture. I recommend shredding a block of sharp cheddar cheese yourself for the best flavor and melting.
The garlic powder goes into both the biscuit dough and the melted butter topping, so you get plenty of garlic flavor in every bite!
How to Make Garlic Cheddar Drop Biscuits
These biscuits come together quickly, and there’s no need to roll out the dough.
- Mix the dry ingredients. Whisk together the flour, baking powder, garlic powder, salt, and sugar in a large mixing bowl.
- Cut in the butter. Add the cold, cubed butter and work it into the flour mixture with a pastry cutter or your fingertips until the mixture resembles coarse crumbs, with some pea-sized pieces of butter remaining.
- Add the cheese and buttermilk. Stir in the shredded cheddar cheese. Pour in the cold buttermilk and gently mix just until a soft, sticky dough forms. Don’t overmix!
- Scoop and bake. Drop 12 evenly sized mounds of dough onto a parchment-lined baking sheet. Bake at 425°F for about 14-18 minutes, until golden brown and cooked through. Mine took 16 minutes.
- Brush on garlic butter. Stir the garlic powder and parsley into the melted butter. Brush generously over the hot biscuits and serve warm.
Tips for the Best Cheddar Drop Biscuits
- Keep the butter and buttermilk cold. Small pieces of cold butter help make tender biscuits, and cold buttermilk helps keep the butter from softening too much before baking.
- Measure the flour carefully. Spoon the flour into the measuring cup and level it off, or weigh it. Too much flour can make the biscuits dry.
- Don’t overmix the dough. Stir just until the flour is moistened. Overmixing can make the biscuits tough.
- Leave the tops rustic. Those little nooks and crannies are perfect for catching the garlic butter.
- Brush while hot. Add the garlic-parsley butter as soon as the biscuits come out of the oven.
Variations and Substitutions
- Different cheeses: Try medium cheddar, Colby Jack, or a combination of cheddar and Parmesan.
- A little heat: Add a pinch of cayenne pepper or crushed red pepper flakes to the dough.
- Fresh herbs: Use fresh chopped parsley in the topping instead of dried, or add a little chopped chives to the biscuit dough.
- No buttermilk? Add 1 Tablespoon of lemon juice or white vinegar to a measuring cup, then add enough milk to make 1 cup. Let stand for 5–10 minutes before using. The biscuits may turn out slightly different from those made with regular buttermilk.
What to Serve with Garlic Cheddar Drop Biscuits
These cheesy biscuits are delicious with soup, chili, and hearty dinners. Try them with:
- Wendy’s Style Chili or Beef Stew.
- Creamy Chicken Soup or Vegetable Soup.
- Pasta dishes with plenty of sauce.
- Tuscan Chicken or Pot Roast.
They’re also wonderful served warm with a little extra butter. Not that they really need it!
Storage and Reheating
Refrigerator: Store completely cooled biscuits in an airtight container in the refrigerator for up to 4 days.
Freezer: Freeze cooled biscuits in a freezer-safe container or bag for up to 3 months.
Reheating: Warm biscuits in a 350°F oven for about 5–8 minutes, or until heated through. For the air fryer, start checking after 3–4 minutes at 325°F. Frozen biscuits will take longer. You can also microwave individual biscuits in short intervals, although the outside will be softer.
These biscuits are best freshly baked, but they can also be made ahead and reheated before serving.
More Flavorful Side Dishes
Apple Cranberry Coleslaw
Slow Cooker Garlic Herb Potatoes
Asian Cucumber Salad
Tex-Mex Cornbread Recipe
If you make these delicious drop biscuits, let me know by leaving a comment and a star rating below. 😊
Garlic Cheddar Drop Biscuits
Equipment
- Large Cookie Sheet Pan
- 4 Tablespoon Cookie Scoop or Large Spoon
- Small Microwave Safe Bowl
Ingredients
Biscuits
- 2 cups All-Purpose Flour 240g
- 1 Tablespoon Baking Powder
- 2 teaspoons Garlic Powder
- ½ teaspoon Salt
- 1 teaspoon Granulated Sugar
- ½ cup Unsalted Butter cold and cubed
- 1 cup Sharp Cheddar Cheese shredded
- 1 cup Buttermilk cold
Garlic-Parsley Butter Topping
- 4 Tablespoons Unsalted Butter melted
- ½ teaspoon Garlic Powder
- 1 teaspoon Dried Parsley
Instructions
Prep
- Preheat oven to 425°F. Line a large baking sheet with parchment paper.
Make Biscuit Dough
- In a large mixing bowl, whisk together the flour, baking powder, garlic powder, salt, and sugar.
- Add the cold, cubed butter. Using a pastry cutter or your fingertips, work the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining.
- Stir in the shredded sharp cheddar cheese until evenly distributed.
- Pour in the cold buttermilk and gently stir with a spatula just until the flour is moistened and a soft, sticky dough forms. Do not overmix.
- Using a 4-Tablespoon size cookie scoop or two large spoons, drop 12 evenly sized mounds of dough onto the prepared baking sheet, spacing them about 2 inches apart. Don't flatten them, and leave the tops rustic rather than smoothing them down.
Bake Biscuits
- Bake for 14-18 minutes, or until the biscuits are golden brown and cooked through. An internal temperature of approximately 200–205°F can be used as an additional doneness check.
- While the biscuits bake, melt the 4 Tablespoons of butter for the topping. Stir in the garlic powder and dried parsley.
Apply Butter Topping
- Remove the biscuits from the oven and immediately brush the tops generously with the garlic-parsley butter. Serve warm.
Notes
- Use cold butter and buttermilk for tender biscuits.
- Freshly shredded sharp cheddar is recommended for the best flavor and melting.
- Measure the flour carefully. For best results, use 240 grams.
- Stir the dough gently just until combined. Overmixing can make biscuits tough.
- Store cooled biscuits in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. Reheat in a 350°F oven or air fryer until warmed through.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
