These Garlic Cheese Drop Biscuits are a golden, buttery delight that come together in just 20 minutes. Fluffy on the inside with a crisp, cheesy crust, each bite is infused with savory garlic and rich cheddar. Perfect for busy weeknights or last-minute gatherings, they’re a comforting side that feels indulgent yet effortless. The aroma alone will have everyone gathering in the kitchen, eager to taste these warm, melt-in-your-mouth treats.
With a tender crumb and a hint of tangy cheese, these biscuits are a crowd-pleaser that pair beautifully with soups, salads, or even on their own. The generous garlic flavor and gooey cheese pockets make them irresistible, while their quick prep ensures you’re never far from a fresh batch. Whether you’re a seasoned baker or a beginner, these biscuits are foolproof and guaranteed to impress. Serve them warm, and watch them disappear in seconds!
Delicious Ingredients for Garlic Cheese Drop Biscuits
- ▢ 4 Tablespoons unsalted butter, melted (let it cool slightly)
- ▢ 1 cup (125 g) all-purpose flour
- ▢ 1 Tablespoon granulated sugar
- ▢ 1 teaspoon baking powder
- ▢ ¼ teaspoon baking soda
- ▢ ½ teaspoon salt
- ▢ ¼ teaspoon garlic powder
- ▢ ½ cup (118 ml) buttermilk (or substitute with regular milk mixed with 1/2 tsp vinegar)
- ▢ ½-1 cup (55-110 g) sharp shredded cheddar cheese (use thick shred, not finely shredded)
- Topping:
- ▢ 2 Tablespoons salted butter (or unsalted butter with a dash of salt)
- ▢ ⅛ teaspoon garlic powder
- ▢ ¼ teaspoon dried parsley
Simple Steps to Make Garlic Cheese Drop Biscuits
- Preheat your oven to 450°F (230°C) and line a baking sheet with parchment paper. Set aside.
- Melt the 4 Tablespoons of unsalted butter and set it aside to cool slightly.
- In a large bowl, whisk together the 1 cup (125 g) all-purpose flour, 1 Tablespoon granulated sugar, 1 teaspoon baking powder, ¼ teaspoon baking soda, ½ teaspoon salt, and ¼ teaspoon garlic powder.
- In a separate bowl or large measuring cup, whisk the slightly cooled melted butter into the ½ cup (118 ml) buttermilk. It’s okay if the butter starts to re-solidify or the mixture looks curdled.
- Pour the buttermilk mixture into the flour mixture and stir until just combined.
- Gently stir in the ½-1 cup (55-110 g) sharp shredded cheddar cheese until incorporated.
- Using a pair of spoons, drop the batter by heaping spoonfuls (about 3 Tablespoons in size) onto the prepared baking sheet, spacing them at least 2 inches apart.
- Bake in the preheated oven for 10-12 minutes or until the biscuits are light golden brown.
- While the biscuits are baking, prepare the topping by whisking together the 2 Tablespoons salted butter, ⅛ teaspoon garlic powder, and ¼ teaspoon dried parsley.
- When the biscuits are finished baking, generously brush the butter mixture over the tops of the biscuits using a pastry brush or spoon.
- Serve warm and enjoy!
Perfect Pairings: Serving Suggestions
These Garlic Cheese Drop Biscuits are incredibly versatile! Serve them warm alongside a cozy bowl of soup or stew for a comforting meal. They also make a fantastic side for grilled chicken, roasted vegetables, or even a hearty breakfast scramble. For a party appetizer, cut them in half and top with a dollop of herb butter or spicy jam.
Keep Them Fresh: Storage and Reheating Tips
Store leftover biscuits in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. To reheat, pop them in a 350°F (175°C) oven for 5-7 minutes until warm and slightly crispy. For a quick fix, microwave them for 10-15 seconds, but be careful not to overdo it—they can dry out!
Mix It Up: Recipe Variations
Feel free to get creative with this recipe! Swap the cheddar cheese for pepper jack or mozzarella for a different flavor profile. Add a pinch of cayenne pepper or smoked paprika to the dry ingredients for a spicy kick. For a herby twist, mix in chopped fresh chives or rosemary with the cheese.
Quick Tips for Success
To save time, use a cookie scoop to portion the batter evenly onto the baking sheet. If you don’t have buttermilk, make your own by mixing ½ cup milk with ½ tablespoon lemon juice or vinegar and letting it sit for 5 minutes. And remember, don’t overmix the batter—lumps are totally fine and will keep your biscuits tender!
Common Questions Answered
Can I freeze these biscuits?
Absolutely! Freeze them in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months. Reheat straight from the freezer in a 350°F (175°C) oven for 10-12 minutes.
Wondering about the butter topping?
If you’re out of parsley, try using fresh herbs like cilantro or basil for a fresh twist.
Garlic Cheese Drop Biscuits
Ingredients
- 4 Tablespoons unsalted butter melted
- 1 cup all-purpose flour (125 g)
- 1 Tablespoon granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/2 cup buttermilk (118 ml)
- 1/2-1 cup sharp shredded cheddar cheese (55-110 g) use a thick shred, not finely shredded
Topping
- 2 Tablespoons salted butter or unsalted, just add a dash of salt
- 1/8 teaspoon garlic powder
- 1/4 teaspoon dried parsley
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. 4 Tablespoons unsalted butter
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and garlic powder. 1 cup (125 g) all-purpose flour, 1 Tablespoon granulated sugar, 1 teaspoon baking powder, ¼ teaspoon baking soda, ½ teaspoon salt, ¼ teaspoon 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). ½ cup (118 ml) buttermilk
- Pour buttermilk mixture into flour mixture and stir until just-combined.
- Use a spoon or spatula to gently stir cheese into batter until incorporated. ½-1 cup (55-110 g) sharp shredded cheddar cheese
- 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. 2 Tablespoons salted butter, ⅛ teaspoon garlic powder, ¼ teaspoon 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.