Garlic cheddar drop biscuits are made in one bowl in under 30 minutes! This easily customized recipe is great as a quick dinner side and screams comfort food!
Is there anything better than a cheesey, garlicky biscuit? It’s really hard to beat!
I’ve been making some version of these biscuits for years. They are a really easy side to serve with dinner and can even be frozen for later use.
I think you’ll love these drop biscuits because they are ready in just 30 minutes, require no kneading, slicing, or rolling, and they are just buttery and delicious.
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How to make drop biscuits
Making drop biscuits is similar to making regular biscuits but you don’t have to do handle the dough or do any slicing.
Start by cutting up the butter into small pea-sized pieces. Place in the freezer while you assemble the rest of the ingredients.
Combine all dry ingredients in a medium mixing bowl. Stir in the pea-sized pieces of cold butter. Use your fingers to make the butter even smaller as needed (especially if your slices of butter didn’t end up pea-sized), like you would with regular biscuits.
Pour in the liquid ingredients. Use a wooden spoon to stir until the batter is mostly holding together. It will still be wet and a little sticky.
Fold in the shredded cheddar and sliced green onions.
Use a cookie or ice cream scoop to scoop portions out onto either an oiled 12-inch cast-iron skillet or a parchment paper-lined baking sheet. Keep about 1/2 inch between biscuits.
Bake at 400 F for 14-16 minutes. Enjoy!
Customization ideas
- The thing about drop biscuits is that they can actually be rolled into regular biscuits. To do this, simply turn the dough out onto a floured surface. Fold the dough over itself several times. Use a biscuit cutter to cut circles of dough. For a complete guide to making biscuits, check out my guide to vegan southern style biscuits.
- Green onions can be replaced with chives or omitted entirely.
- Add roasted garlic for the ultimate garlicky flavor. More on how to roast garlic can be found in my whole wheat roasted garlic knots.
- I like to do half white and half whole wheat flours because it adds more depth to the dough. However, this recipe will also work using all white or all wheat.
- These biscuits can be made vegan by replacing butter with vegan butter and replacing cheddar with vegan shreds or omitting entirely.
Serving ideas
This kind of recipe deserves to be served with comfort food like quinoa chili or roasted butternut squash pasta. They are also a great addition to potlucks and holiday meals.
Leftovers keep at room temp for 2-3 days. You can freeze the biscuits in a freezer-safe bag for up to 3 months. Simply reheat in the microwave for a quick dinner side!
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Enjoy!
Garlic Cheddar Drop Biscuits
Ingredients
- 1 cup whole wheat flour
- 1 cup all purpose flour see note 1
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1 tablespoon white sugar
- 1/2 cup unsalted butter see note 2
- 1 cup milk
- 1/2 cup shredded cheddar cheese
- 1/4 cup sliced green onions
Instructions
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper or lightly grease a 12-inch cast iron skillet. Use a knife to cut butter into pea-sized pieces. Transfer to the freezer to keep cold while you prep the remaining ingredients.
- Combine all dry ingredients (flour, baking powder, salt, garlic powder, white sugar) in a medium mixing bowl. Stir in the pea-sized pieces of cold butter. Use your fingers to make the butter even smaller as needed, like you would with regular biscuits.
- Pour in the milk. Use a wooden spoon to stir until the batter is mostly holding together. It will still be wet and a little sticky. Fold in the shredded cheddar and sliced green onions.
- Use a cookie or ice cream scoop to scoop 8-9 biscuits out onto the baking sheet or cast iron. Keep about 1/2 inch between biscuits. Bake at 425F for 14-16 minutes, or until golden. Enjoy!
Notes
- Flour: Spoon and level flour into the measuring cup for best results. To do this, use a spoon to scoop flour into your measuring cup until overflowing. Use the back of a knife to wipe off excess flour.
- Butter: Salted butter can be used but omit the 1/2 teaspoon of salt.
- Leftovers: Store at room temp in a closed container for 2-3 days. To freeze, place in a freezer-safe bag for up to 3 months. Reheat in the microwave until thawed.
- White vs whole wheat: This recipe can be made with 100% white or 100% whole wheat if desired. The texture will be slightly different in both cases but will yield a very similar biscuit.
Cindy Gay
These look good and I bet they’d be a good recipe for incorporating sourdough starter discard.
Cassidy Reeser, RDN, LD
That’s a great idea! I’ll have to try it out.