drop biscuits

These Cheddar Drop Biscuits are loaded with Cheddar and Colby Jack Cheese and garlic flavor. They&#x27;re a savory, buttery, and cheesy biscuit recipe everyone will love!

Cheddar Drop Biscuits

all-purpose flour

cheddar cheese (shredded)

Colby Jack cheese1 (shredded)

baking powder

salt

garlic powder

unsalted butter2

milk

salted butter3 (melted)

parsley (minced)

chives (minced)

Preheat oven to 400°F and line a large baking sheet with parchment paper.

In a large bowl, whisk together the flour, baking powder, salt, and garlic powder.

Add the cubed butter to the flour mixture and mix it in by hand or with a pastry cutter until the mixture looks a little crumbly.4

Beat the milk and egg together in a large measuring cup or bowl. Add to the flour mixture along with the cheese and quickly mix together just until combined with a wooden spoon or rubber spatula.5

Using the spoon or a large cookie scoop, drop the biscuit dough onto the parchment-lined baking sheet at least 2-inches apart.

Bake for 10 minutes.

Biscuits

While the biscuits are baking. Whisk together melted butter, parsley, chives, and garlic powder in a small bowl.

After 10 minutes, remove the biscuits from the oven and brush them with the herb butter (reserve remaining butter). Bake for an additional 5 minutes or until the tops of the biscuits are beginning to turn a golden brown.

Once they are done baking, brush them with the remaining herb butter and serve immediately.

Herb Butter

https://content.jwplatform.com/videos/oAIbRvw7.mp4

These Cheddar Drop Biscuits are loaded with Cheddar and Colby Jack Cheese and topped with garlic butter. They’re a savory, buttery, and cheesy biscuit recipe everyone will love!

Tender and flaky Cheddar Garlic Drop Biscuits are made with just a few ingredients and are the best thing you&#x27;ll put in your mouth!

Cheddar Garlic Drop Biscuits Recipe

c Self Rising Flour

c Butter (1 Stick, chilled)

c Buttermilk

c Sharp Cheddar Cheese (heaping and freshly grated)

c Butter, melted

tsp Garlic Powder

tsp Dried Parsley Flakes

Preheat oven to 450°F (232°C)

Place 1 stick of butter in the freeze...

Place 1 stick of butter in the freeze for 15-20 minutes.

Line a baking sheet with parchment paper and...

Line a baking sheet with parchment paper and set aside.

Add the self-rising flour to a mixing bowl.

Take the chilled stick of butter from the...

Take the chilled stick of butter from the freezer and using a box grater, grate the butter into the mixing bowl with the flour. Stir to combine the butter and flour.

Next, add the buttermilk and stir to combine.

Next, add the grated cheddar and stir until...

Next, add the grated cheddar and stir until combined.

Use a cupcake scoop or ice cream stoop...

Use a cupcake scoop or ice cream stoop and scoop out portions and drop on the lined baking sheet, spacing about 2 inches apart.

Place in the oven and bake 20 minutes.

Melt 4 tablespoons of butter (1/4 cup) in...

Melt 4 tablespoons of butter (1/4 cup) in the microwave on high for about 30 seconds, or until melted.

Add the garlic powder and dried parsley flakes;...

Add the garlic powder and dried parsley flakes; stir to combine.

Brush the melted butter mixture over the freshly...

Brush the melted butter mixture over the freshly baked drop biscuits.

https://mediavine-res.cloudinary.com/video/upload/skk2h1xijrgjmmbxwjuy.mp4

Easy cheddar garlic drop biscuits are amazing! These tasty little biscuits require no rolling and fuss. Just use a scoop to drop the dough on a baking sheet. These cheesy biscuits will be a hit with anyone who tries them.

Cheddar Garlic Drop Biscuits

A super simple recipe for Garlic Cheese Drop Biscuits. Ready in under 25 minutes, no mixer, no rolling pin, no biscuit cutters required! These simple drop biscuits make a great quick and easy side dish for any dinner!

Garlic Cheese Drop Biscuits

Tablespoons unsalted butter (melted)

all-purpose flour ((125 grams))

sugar

baking soda

buttermilk ((118 milliliters))

sharp shredded cheddar cheese

Tablespoons salted butter

parsley

Preheat oven to 450F (230C) and line a baking sheet with parchment paper. Set aside.

Melt your butter and set it aside so it can begin to cool.

In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and garlic powder.

In a separate bowl (or in a large measuring cup) whisk slightly cooled butter into buttermilk (it’s OK if the butter begins to re-solidify or the mixture looks curdled).

Pour buttermilk mixture into flour mixture and stir until just-combined.

Use a spoon or spatula to gently stir cheese into batter until incorporated.

Using a pair of spoons, drop batter by heaping spoonfuls (about 3 Tbsp in size) onto prepared baking sheet, spacing at least 2” apart.

Transfer to 450F oven and bake for 10-12 minutes or until light golden brown.

Meanwhile, prepare topping by whisking together butter, garlic powder, and dried parsley.

When biscuits are finished baking, brush generously with butter mixture (use a pastry brush, or if you don’t have one simply spoon some of the butter on top of each biscuit).

Serve warm.

https://www.youtube.com/watch?v=X8a9Js6awKc

A super simple recipe for Garlic Cheese Drop Biscuits. Ready in under 25 minutes, no mixer, no rolling pin, no biscuit cutters required! 


Full Printable Recipe:  https://sugarspunrun.com/garlic-cheese-drop-biscuits/
Buttermilk Substitute: https://sugarspunrun.com/easy-buttermilk-substitute/

Ingredients
4 Tablespoons unsalted butter melted
1 cup all-purpose flour 125g
1 Tablespoon granulated sugar
1 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
¼ teaspoon garlic powder
½ cup buttermilk 118ml 
½-1 cup sharp shredded cheddar cheese use a thick shred, not finely shredded (55-110g)
Topping
2 Tablespoons salted butter or unsalted, just add a dash of salt
⅛ teaspoon garlic powder
¼ teaspoon dried parsley

DISCLAIMER: As an Amazon Associate I earn from qualifying purchases from the links below.
Mixing bowls (Affiliate Link): https://amzn.to/2C47vQx

Instructions
Preheat oven to 450F (230C) and line a baking sheet with parchment paper. Set aside.
Melt your butter and set it aside so it can begin to cool.
In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and garlic powder.
In a separate bowl (or in a large measuring cup) whisk slightly cooled butter into buttermilk (it’s OK if the butter begins to re-solidify or the mixture looks curdled).
Pour buttermilk mixture into flour mixture and stir until just-combined.
Use a spoon or spatula to gently stir cheese into batter until incorporated.
Using a pair of spoons, drop batter by heaping spoonfuls (about 3 Tbsp in size) onto prepared baking sheet, spacing at least 2” apart.
Transfer to 450F oven and bake for 10-12 minutes or until light golden brown.
Meanwhile, prepare topping by whisking together butter, garlic powder, and dried parsley.
When biscuits are finished baking, brush generously with butter mixture (use a pastry brush, or if you don’t have one simply spoon some of the butter on top of each biscuit).
Serve warm.

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How to Make Garlic Drop Biscuits

Tender flaky biscuits loaded with buttery garlic flavor.

Copy Cat: Red Lobster Cheddar Bay Biscuits

all purpose flour

butter

cheddar cheese ((heaping cup))

bisquick ((Store bought

butter (softened)

½ cup shredded Cheddar Cheese ((heaping cup))

butter (melted)

Preheat oven to 450°F

Mix together flour, baking powder, baking soda, sugar and salt. Cut in butter until crumbly.

Stir in milk and cheddar cheese

From Scratch

Mix together softened butter and Biscuit mix

Using Biscuit Mix

Drop dough by heaping spoonfuls onto a parchment lined pan

Bake 10-12 minutes or until lightly browned

While biscuits are baking, combine melted butter, parsley, garlic powder and italian seasoning

Remove from oven and let cool 3 minutes

Brush warm biscuits with butter mixture and serve

To Bake

You can make these tender, fluffy Drop Biscuits in just 20 minutes! This easy drop biscuit recipe pairs well with soups and chowders for a simple, fast dinner. Scroll down to view the how-to video!

Easy Drop Biscuits

unsalted butter

all-purpose flour (250 grams)

granulated sugar (25 grams)

table salt

buttermilk (236 milliliters)

Arrange a rack to the center of your oven and preheat oven to 450F (230C).

Line a baking sheet with parchment paper and set aside (alternatively you may bake biscuits directly on ungreased baking sheet).

Cut butter into 8 pieces and place in a microwave-safe bowl. Heat in 15 second intervals, stirring in between, until melted. Set aside to allow to cool.

Combine flour, sugar, baking powder, salt, and baking soda in a large bowl and whisk until thoroughly combined.

Pour buttermilk into a large measuring cup or medium-sized bowl. While whisking, slowly drizzle in melted butter until combined (it is OK if the butter separates a bit).

Pour buttermilk mixture into flour mixture and use a spatula or spoon to gently fold together until ingredients are just-combined. Don’t overmix or the biscuits may be dense and dry.

Scoop batter by approximately 3-Tablespoon-sized scoops and drop on prepared baking sheet, spacing biscuits at least 2” apart.

Transfer to 450F (230C) oven and bake for 10-12 minutes or until the tops of the biscuits are beginning to turn a light golden brown.

Remove from oven and allow to cool on baking sheet for several minutes before serving. If desired, brush additional melted butter over the biscuits while they are still warm.

https://embed.mediavine.com/videos/tbvznlba0q6cppziqjjo

You can make these tender, fluffy Drop Biscuits in just 20 minutes! This easy drop biscuit recipe pairs well with soups and chowders for a simple, fast dinner.

Drop Biscuits are a 5 ingredient biscuit recipe that is totally fool proof and just perfect for customization.

Drop Biscuits

c. all-purpose flour

kosher salt

c. (1 stick) unsalted butter

buttermilk

tbsp. butter

What do you prefer to spread on a biscuit?

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Cat Head Biscuits are made from an old fashioned recipe handed down through generations. They&#39;re huge, fluffy biscuits with crunchy golden tops!

Cat Head Biscuits

all purpose white winter wheat flour

Tablespoons baking powder

grated butter ((3/4 cup))

Tablespoons butter

Preheat oven to 450 degrees.

Grease a large (12") cast iron skillet. (ad)

In a large bowl, add the flour, baking powder, salt and baking soda.  Mix together with one hand.

Grate the butter with a cheese grater into the flour mixture.

With one hand, mix the butter into the flour until dough is crumbly.

Make a well (indention) in the middle of the flour mixture and pour the buttermilk into the well.

With one hand, gently mix the buttermilk into the flour mixture until dry ingredients are barely moistened.

Using both hands, shape the dough into large irregular balls and place in greased cast iron skillet. Make sure biscuits are touching.

Brush the biscuit tops with melted butter.

Bake at 450 degrees for 25 to 30 minutes until biscuits are golden brown.  

https://mediavine-res.cloudinary.com/video/upload/t_original/v1647732745/iywd6gpk88g8dennp8lb.mp4

Cat Head Biscuits are made from an old fashioned recipe handed down through generations. They're huge, fluffy biscuits with crunchy, golden tops! Southerners say they're as big as a cat's head!

Southern Cathead Biscuits

Chicken Pot Pie with Biscuits is an easy comfort food dinner recipe that your family will love! Make it with homemade or refrigerated biscuits!

Chicken Pot Pie with Biscuits

chicken breasts (see notes)

chicken broth

onions (finely diced)

celery (finely diced)

carrots (finely diced)

garlic (minced)

EACH: Onion Powder (Dry Thyme, Dry Rosemary)

sage

flour

½ cup Half and half

chicken bouillon cube

peas

Prepare buttermilk biscuits but do not bake. Store formed biscuits on a plate in the fridge while you prepare the pot pie, then add the formed biscuits to the top when ready to bake. Bake at 425° for 15-18 minutes. (Optional: Brush with butter and bake at 450° for up to 5 more minutes to brown the top more.)You may also use my Cheddar Bay Biscuit recipe: Combine the dry ingredients together in advance. When you’re ready to bake, proceed in mixing the wet ingredients and forming the dough. Add biscuits to the top of the skillet when ready to bake. Bake at 450° for 12-15 minutes.Refrigerated biscuits may also be used. If making Bisquick biscuits or using a Biscuit mix: Prepare them JUST before baking. Refer to package for baking time/temperature.

You may also bake the biscuits on a baking sheet while you prepare the filling, but baking them on top of the skillet of pot pie adds an extra level of cozy comfort!

For the Biscuits

Add the uncooked chicken breast and chicken broth to a pot and let it bubble gently with the lid cracked for 15 minutes, until cooked through. Don’t boil rapidly or the chicken will be tough. Remove the chicken and use forks to shred. Set aside and reserve the broth that the chicken cooked in.

Meanwhile, melt butter in a wide (12-inch) pan over medium heat and sauté onions, celery, and carrots for 5-6 minutes. Add garlic and seasonings. Toss to coat and cook for 1 more minute.

Add flour and toss to coat. Cook for 2 minutes or until you can no longer smell raw flour.

Add two-thirds of the chicken broth in small splashes, stirring to incorporate. Add the half and half in the same manner. Adding the liquid too quickly will break the roux and interfere with the thickness of the gravy.

Add chicken bouillon and soy sauce. Then add the shredded chicken and stir to combine.

If the liquid was added slowly, the gravy should be pretty thick. If you would like it to be thicker, bring to a gentle boil and reduce to a simmer.

Optional: Add any of the remaining chicken broth if desired. The bottom of the biscuits will absorb some of it during baking.

Add the frozen peas and stir to combine and heat through. Remove from heat.

Transfer filling to a lightly greased 9 x13-inch baking dish if your skillet isn’t oven safe.

Add the biscuits to the top and bake per biscuit recipe instructions, or until biscuits are golden and set in the middle. Note: you can also bake the biscuits separately on a baking sheet and place them on the filling after, resulting in a crispier bottom biscuit.

Optional: Brush butter on top of the biscuits at the end and bake at 450° for 3-5 more minutes if additional browning is desired.

For the Chicken Pot Pie

https://mediavine-res.cloudinary.com/video/upload/t_original/v1642800527/cixnog8wjnzk2zqsvmrl.mp4

Chicken Pot Pie with biscuits is the ultimate comfort food! It's easy to make in a skillet, top with biscuits, and bake in the oven! It’s made from scratch and full of comforting flavor. Make it with homemade or refrigerated/frozen biscuits!

These easy, homemade biscuits are soft, fluffy, made completely from scratch and can be on your table in about 15 minutes! A weekend staple in our house!

sugar (optional)

COLD butter

Preheat oven

Line a quarter sheet baking pan with parchment or grease a 10 inch cast iron skillet with butter and set aside.

Combine dry Ingredients

Whisk the dry ingredients together in a large bowl. 

Add Butter

Use a pastry cutter to cut cold butter into flour mixture. Don&#039;t go too crazy here - you want to see small, pea-sized pieces of butter throughout the dough. (Alternatively, grate the butter and stir into the dry ingredients making sure the better does not clump together.)

Add wet ingredients

Add in the buttermilk and egg and stir just until the ingredients are combined. The dough will be sticky but don&#039;t keep working it. You should be able to see the butter pieces in the dough.

Scoop out dough

Scoop out the biscuit dough using a large trigger scoop (ice cream scoop) OR use two spoons to scoop out the dough and place it on the prepared baking sheet or skillet.

Bake biscuits

Bake for 10 to 15 minutes or until golden brown on top.

Brush with butter

Brush the tops of the biscuits with melted butter if desired.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1617659390/i4j36n1eX.mp4

Easy Drop Biscuits take just a handful of ingredients and less than 20 minutes to make! I’m sharing sweet and savory variations that make these easy biscuits perfect for breakfast or dinner!

These Cheddar Bay Biscuits are the gluten free version of Red Lobster Biscuits. They&#x27;re a basic gluten free drop biscuit flavored with spices, herbs, and cheese.

Gluten Free Cheddar Bay Biscuits

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The most viewed drop biscuits recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine