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If making biscuits is intimidating to you, these easy Cheddar Drop Biscuits are your answer! They’re much easier to make than the usual rolled and cut biscuits, and have a wonderful fluffy texture.

With drop biscuits, you don’t have to worry about kneading any dough, rolling it out, cutting and shaping them, or preventing the dough from sticking everywhere. Oh how I love them!

Though not as widely feared as pie crust, I know a lot of people who 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 drop biscuit dough is made in the food processor, and you simply scoop small portions of the dough onto a baking sheet and pop it in the oven.

And because they’re made from scratch, they taste SO good. They’re quick, easy, and so wonderful. 

What keeps these biscuits so moist is the high proportion and even distribution of cheese. I took extra sharp cheddar and grated it into small ribbons to be dispersed in every little morsel of each biscuit.

How to Make Cheddar Drop Biscuits:

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

After you’ve pulsed them 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:

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

The dough will be very sticky, so take a cookie scoop and portion out little heaps of dough onto a baking sheet:

How Long to Bake Cheddar Drop Biscuits:

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

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

Looking for a low carb or gluten-free version that doesn’t use any wheat flour? Check out these Low Carb Biscuits from my friend All Day I Dream About Food instead.

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5 from 6 votes

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.

Course Side Dish

Cuisine American

Keyword cheddar drop biscuits, drop biscuits

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 12

Calories 220kcal

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

US Customary - Metric

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!

Nutrition

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

Post updated with more writing and tips in July 2018. Originally published August 2013.