If making biscuits is intimidating to you, these easy Cheddar Drop Biscuits are your answer. They’re much simpler to make than the usual rolled and cut biscuits, and have a wonderful fluffy texture. No chilling required, and ready in 25 minutes!

Cheddar Drop Biscuits - In Green Basket

Though not as widely feared as pie crust, I know a lot of people are afraid of making biscuits and end up resorting to the storebought tube biscuits. If this is you, then these cheddar drop biscuits are your answer. The dough is made in the food processor (or by hand), and you simply scoop small portions of the dough onto a baking sheet and pop it in the oven. You don’t have to worry about kneading, rolling the dough out, cutting and shaping the biscuits, or preventing the dough from sticking everywhere. Oh how I love these!

Because these are made from scratch, they taste SO good. They have a cheesy quality to them, but still maintain a fluffy and light interior. They’re quick, easy, and so great served alongside a piping hot bowl of Chicken Spinach Tortellini Soup.

Tips for Best Results

Choose a lower protein flour – Even though they’re all labeled “all-purpose flour,” different brands have different protein levels in their flours. Higher protein levels means more potential for gluten development, and denser biscuits. King Arthur Flour is notorious for being very high protein, whereas Gold Medal and White Lily have less. Check out Cook’s Illustrated’s guide to see more brands listed.

Use good butter and cheese – This is the time to splurge on higher quality dairy. As I discuss in my Butter Pie Crust post, different brands of butter vary in terms of flavor. My favorite is Kerrygold, though Plugra and Vermont Creamery are also good choices. My favorite cheddar is made by Cracker Barrel.

Move quickly – We want to keep the butter as cold as possible when the drop biscuits hit the oven, so make sure to have your ingredients ready and your oven preheated.

Cheddar Biscuits - on Silicone Mat with Chives

One more thing I’ll note is that I prefer to grate the cheddar cheese pretty finely, though the choice is ultimately yours. When grated into smaller ribbons, I find that the cheese disperses better into every little morsel of each biscuit, giving you an extra moist and flavorful biscuit in every bite.

Step by Step Overview:

In a food processor, combine the dry ingredients, which are all-purpose flour, baking powder, sugar, garlic powder, old bay seasoning, and salt:

Dry Ingredients in Food Processor like flour and spices

After you’ve pulsed this together a few times, pulse in cold butter cubes just like you would with a pie crust.

Next, add freshly grated cheddar cheese (and lots of it, for this is a cheesy dough!) and pulse the mixture a couple times to evenly distribute:

Shredded Cheddar Cheese Added to Food Processor Bowl

Remove the contents to a large bowl and stir in chives and milk, tossing the liquid around to moisten the dry:

cheddar Chive Biscuit Dough

The dough will be very sticky, which is a good thing, as it means moister biscuits. The easiest way to handle the sticky dough is to use a cookie scoop to portion out little heaps of dough onto a baking sheet:

Using Cookie Scoop to Drop Biscuit Dough Onto Silicone Mat

Make-ahead Option

At this point in the recipe, you could actually stop and freeze the biscuits if you’d like. Place the tray in the freezer for several hours, until the scoops are completely firm. Then you can place them in an airtight freezer bag and store for up to two months. When ready to bake, bake them straight from frozen on a parchment lined baking sheet, adding 3-5 minutes to the baking time.

How Long to Bake:

Bake your cheddar drop biscuits in a 450F oven for 15 minutes until they’re golden brown and puffed! The bottoms will look like this:

Golden Brown Bottom of Biscuit Shown

Golden brown crisp, cheesy perfection.

How to Serve

These Cheddar Drop Biscuits are at their finest when they’re fresh out of the oven. They’ll be the most crisp on the outside, fluffy on the inside, and the cheese will be slightly melty. I love pairing these with a nice breakfast of Poached Eggs and Hash Browns, or with soups like Easy Chicken Noodle Soup and White Bean and Escarole Soup.

This Potato Cheddar Frittata is another of my favorite cheesy recipes that’s perfect for breakfast, and also these Bacon Cheddar Waffles. Enjoy!

Recipe Tips and FAQ

How do you store leftover Cheddar Drop Biscuits?

Since there are no preservatives, you can only keep these at room temperature for a day or two before risking mold. If you have leftovers, let the biscuits cool completely, then I recommend freezing them fully baked. They will thaw at room temperature in 30-60 minutes. You can also store in a ziptop bag in the fridge for a week, but they are more prone to drying out.

How do you make Cheddar Drop Biscuits in advance?

Make the recipe up to the point of scooping the dough onto the baking sheet, then put the tray in the freezer for several hours, until the scoops are completely firm. Then you can place them in an airtight freezer bag and store for up to two months. When ready to bake, bake them straight from frozen on a parchment lined baking sheet, adding 3-5 minutes to the baking time.

How do you make this recipe by hand?

Instead of using a food processor to cut the butter, you can use a pastry cutter (affiliate).

How do you freeze Cheddar Drop Biscuits?

You can either freeze them fully baked or unbaked. Instructions are above.

How do you reheat Cheddar Drop Biscuits?

Microwave at 50% power in 30 second intervals, until soft and warmed through. Be very careful not to overdo it, or they will dry out. They will not be crispy with this method. You may also reheat in a 300F oven for 5-10 minutes, until warmed through.

Did you enjoy the recipe? Please leave a 5-star rating in the recipe card below and/or a review in the comments section further down the page.

Cheddar Drop Biscuits on Silicone Mat

Cheddar Drop Biscuits

If making biscuits is intimidating to you, these Cheddar Drop Biscuits are your answer! They’re easier to make than rolled and cut biscuits, and the cheddar cheese adds moisture and cheesy goodness.
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Ingredients

  • 10 oz by weight all purpose flour (2 cups measured)
  • 4 tsp baking powder
  • 2 tsp sugar
  • 1 tsp garlic powder
  • 1/2 tsp old bay seasoning
  • 1/2 tsp salt
  • 1/2 cup cold unsalted butter cubed
  • 6 oz extra sharp cheddar cheese grated
  • About 30 chives sliced
  • 1 cup milk

Instructions 

  • Preheat the oven to 450 degrees F.
  • In a food processor, pulse to combine the flour, baking powder, sugar, garlic powder, old bay seasoning, and salt.
  • Add the cold butter cubes and pulse the mixture about 10 times to break down the butter into small pieces and incorporate it into the seasoned flour. There should still be pea sized pieces of butter.
  • Add the grated cheddar and pulse 2-3 times to distribute.
  • Dump everything out into a large mixing bowl, then toss in the chives.
  • Pour the milk into the bowl, using a spatula to toss the ingredients around as you pour. Think of this more as tossing to distribute the liquid, rather than stirring. In order to prevent our biscuits from getting tough, we want to use a light hand and only mix until the dry and wet ingredients are combined.
  • Take a cookie scoop and portion out 1/4 cup scoops of the biscuit mixture onto a baking sheet (you should have 12 scoops).
  • Bake for 15 minutes until golden brown. Enjoy!

Notes

Storing leftovers: Since there are no preservatives, you can only keep these at room temperature for a day or two before risking mold. If you have leftovers, let the biscuits cool completely, then I recommend freezing them fully baked. They will thaw at room temperature in 30-60 minutes. You can also store in a ziptop bag in the fridge for a week, but they are more prone to drying out.
Make-ahead Option: Make the recipe up to the point of scooping the dough onto the baking sheet, then put the tray in the freezer for several hours, until the scoops are completely firm. Then you can place them in an airtight freezer bag and store for up to two months. When ready to bake, bake them straight from frozen on a parchment lined baking sheet, adding 3-5 minutes to the baking time.
Making by hand: Instead of using a food processor to cut the butter, you can use a pastry cutter (affiliate).
Freezing: You can either freeze them fully baked or unbaked. Instructions are above.
Reheating: Microwave at 50% power in 30 second intervals, until soft and warmed through. Be very careful not to overdo it, or they will dry out. They will not be crispy with this method. You may also reheat in a 300F oven for 5-10 minutes, until warmed through.

Nutrition

Calories: 220kcal, Carbohydrates: 19g, Protein: 7g, Fat: 13g, Saturated Fat: 8g, Cholesterol: 36mg, Sodium: 223mg, Fiber: 1g, Sugar: 2g

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.