Easy Cheese Drop 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 drop 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 (115 grams or 1 stick) cold unsalted butter
1 ½ cups (195 grams) 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 (118 ml) cold whole milk, plus more as needed
2 to 3 ounces sharp cheddar cheese, shredded (1/4 cup to 1/3 cup)
Directions
Heat oven to 425° Fahrenheit. Line a baking sheet with parchment paper or a silicone baking mat. Alternatively, set aside a 10-inch or 12-inch cast iron pan.
Whisk the flour, baking powder, garlic powder, onion powder, pepper, and salt together until well blended.
Remove one tablespoon of butter and set aside (this will be melted and brushed onto the baked biscuits).
Cut the remaining seven tablespoons of butter into small cubes. Alternatively, use a box grater to grate the cold butter.
Scatter 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 using a food processor.
Mix in the shredded cheese.
Using 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.
Drop 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).
Bake for 10 to 15 minutes or until the biscuits are puffed and turn brown. If some butter pools out around the bottom, it’s okay.
Meanwhile, 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
- Use a Food Processor: Combine the flour, baking powder, onion powder, garlic powder, pepper, and salt in the bowl of a food processor. Pulse three to four times so that it is mixed. 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.
- Our recipe calls for all-purpose flour and baking powder. After sharing our original drop biscuit recipe, a few of you asked if you could use self-rising flour. I like to use my blend of flour, baking powder, and salt; however, self-rising flour should be successful in this recipe. Most store-bought self-rising flour blends already include baking powder and salt. Remember that results may vary from brand to brand since the amount of salt and baking powder can differ.
- Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA database to calculate approximate values.
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