Easy Cheese Biscuits
- PREP 15min
- COOK 10min
- TOTAL 25min
These cheese drop biscuits are ridiculously easy to make. Once you make them, I know you’ll be itching to make them again. The entire process takes about 30 minutes, and they taste fantastic. Instead of rolling out and cutting this dough into shapes, all you need to do for these easy biscuits is spoon (or drop) mounds of dough onto a baking sheet and bake.
Use whatever cheese you love. I go for a flavorful cheese like sharp cheddar or Gruyere.
You Will Need
8 tablespoons (115g) cold unsalted butter
1 ½ cups (195g) all-purpose flour
1 ¾ teaspoons baking powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon ground black pepper
1/2 teaspoon fine sea salt
1/2 cup (118ml) cold whole milk, plus more as needed
1/3 cup (85g or 3oz) grated sharp cheddar cheese
Directions
1Preheat the oven to 400°F (204°C). Line a baking sheet with parchment paper or silicone baking mat. Alternatively, set aside a medium cast iron pan.
2Whisk the flour, baking powder, garlic powder, onion powder, pepper, and salt together until well blended.
3Remove one tablespoon of butter and set aside (you will melt and brush this over the baked biscuits).
4Cut the remaining 7 tablespoons of butter into small cubes. Alternatively, use a box grater to grate the cold butter.
5Scatter the cold butter over the flour mixture, then use a pastry blender or your fingers to cut or rub in the butter until the mixture looks like coarse crumbs (see notes below for a food processor).
6Mix in the shredded cheese.
7Using a fork, gently stir the milk into the biscuit mixture until the dough comes together. It will be a bit sticky and look shaggy. If the dough is too dry, add a little more milk. A tablespoon or two should do it.
8Drop mounds of dough, about three tablespoons each, onto the prepared baking sheet. Dough mounds should be about an inch apart (they can be closer if using a pan).
9Bake for 10 to 15 minutes or until the biscuits are puffed and turn brown. It’s okay if some butter pools out around the bottom.
10Meanwhile, melt the reserved tablespoon of butter. When the biscuits come out of the oven, gently brush the butter onto the top of each biscuit. Serve warm.
Adam and Joanne's Tips
- Storing: Keep leftover biscuits in an airtight container for 1 to 2 days, refrigerate for up to 5 days, or freeze for up to 3 months.
- Freezing biscuit dough: Place the unbaked biscuits onto a parchment-lined baking sheet and freeze until hard. When hard, transfer to a friendly bag or container and freeze for up to 3 months. You can bake from frozen, but expect them to take a little longer, so keep an eye on them.
- Food processor: Combine the flour, baking powder, onion powder, garlic powder, pepper, and salt in a food processor bowl. Pulse three to four times to mix. Cut the cold butter into cubes or thin slices, then scatter it over the flour in the food processor. Pulse 5 to 7 times, or until the butter turns into tiny bits.
- Measuring the flour: Flour should be spooned and leveled in the measuring cup. Use a spoon to add the flour into your measuring cup, and then use a flat edge to scrape the top of the cup flat. This method of adding flour to your measuring cup makes sure that you do not add too much flour to the dough.
- Self-raising flour: Omit the baking powder and salt in the recipe.
- The nutrition facts provided below are estimates.