Buttery GarlicCheddar Drop Biscuits
Alright, let me let you in on a little chef’s secret from my kitchen. These Buttery GarlicCheddar Drop Biscuits are the kind of recipe that started as an experiment—because honestly, who wants to fuss with rolling and cutting perfect rounds? But once I tossed in sharp cheddar and garlic butter, everything changed. The smell alone is enough to drag everyone out of their rooms and straight to the table. The biscuits come out golden, fluffy, with just the right amount of savory, cheesy goodness from the cheddar, and that garlic butter? Pure magic. If you’re someone who loves a quick yet show-stopping side, I can’t wait for you to try these!
Quick Facts
- Yield: Serves 8
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
Ingredients
For the Main Dish:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 6 tablespoons cold unsalted butter, cubed
- 1 cup sharp cheddar cheese, shredded
- 3/4 cup whole milk (or buttermilk for extra tang)
For the Garlic Butter Topping:
- 3 tablespoons unsalted butter, melted
- 1 teaspoon garlic powder
- 1 tablespoon fresh parsley, finely chopped (optional)
How I Make It
Step 1:
Preheat your oven to 425°F. In a large bowl, whisk together the flour, baking powder, salt, and garlic powder. This ensures the leavening is evenly distributed for perfect rise.
Step 2:
Add the cold, cubed butter to the dry ingredients. Use a pastry cutter, two knives, or your fingertips to work the butter into the flour mixture until it resembles coarse crumbs. This is key for creating flaky layers.
Step 3:
Stir in the shredded cheddar cheese, then pour in the milk. Gently fold everything together with a wooden spoon or spatula until just combined—the batter will be sticky and thick. Overmixing can make the biscuits tough, so be gentle!
Step 4:
Drop large spoonfuls of dough (about 1/4 cup each) onto a parchment-lined baking sheet, spacing them about 2 inches apart. This no-fuss method skips rolling and cutting but still delivers beautiful biscuits.
Step 5:
Bake in the preheated oven for about 12-15 minutes, or until the tops turn golden brown and the biscuits spring back when lightly pressed.
Step 6:
While biscuits bake, whisk together melted butter, garlic powder, and parsley. As soon as biscuits come out of the oven, brush the garlic butter generously on top. That’s the flavor bomb finish that keeps everyone coming back for more.
Variations & Tips
- Swap sharp cheddar for pepper jack or smoked gouda for different flavor profiles.
- Add chopped up cooked bacon or jalapeños for a spicy, meaty twist.
- Use buttermilk instead of whole milk for a tangier, moister biscuit.
- If dough seems too sticky to handle, chill it for 10 minutes before dropping onto the sheet.
- For extra fluffy biscuits, separate an egg white and gently fold it into the batter before baking.
- Brush with melted herb butter instead of garlic for a fresh garden flavor.
How I Like to Serve It
These biscuits are fantastic alongside a hearty bowl of soup or chili when you want cozy comfort food. They also shine at weekend breakfasts paired with scrambled eggs and sausage. For holidays, serve them warm with a honey butter drizzle—trust me, they’ll disappear fast!
Notes
- Store leftovers in an airtight container for up to 2 days; reheat in the oven at 350°F for a few minutes to revive crispiness.
- If you don’t have fresh parsley, dried works fine—just reduce the amount by half.
Closing: Once you try these Buttery GarlicCheddar Drop Biscuits, you’ll see why they’re my go-to for effortless, crowd-pleasing comfort with a little extra flair.