Garlic Cheddar Drop Biscuits
These easy Garlic Cheddar Drop Biscuits are soft inside with lightly crisp edges. Loaded with cheddar cheese and garlic flavor, brushed with melted garlic butter, they're a delicious homemade biscuit that's ready in about 30 minutes!
Servings: 12
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
Calories: 230kcal | Carbohydrates: 18g | Protein: 5g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 40mg | Sodium: 330mg | Fiber: 1g | Sugar: 2g
