Cheddar Drop Biscuits

Name: Cheddar Drop Biscuits
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 12 servings
Cuisine: Southern
Ingredients: 2½ cups (313 g) all-purpose flour, spooned into the cup and leveled; 1 tablespoon (13 g) baking powder, fresh (less than 6 months old); 1 teaspoon (4 g) granulated sugar; ¾ teaspoon (4 g) fine salt; 1 teaspoon (3 g) garlic powder; ½ cup (1 stick) (113 g) unsalted butter, very cold, cut into ½-inch cubes; 2 cups (200 g) sharp cheddar cheese, coarsely grated from a block, about 8 oz (225 g) block, then chilled; 1 cup (240 ml) whole milk, cold; 2 tablespoons (28 g) unsalted butter, melted; ¼ teaspoon (1 g) garlic powder; 1 tablespoon (4 g) fresh parsley, finely chopped (optional)

From the MyKitchenBank Kitchen

Fluffy, craggy biscuits packed with sharp cheddar and a hint of garlic, made in one bowl with no rolling or cutting. Crisp golden edges, tender cheesy middles, and ready in about 30 minutes.

Prep: 15 min
Cook: 15 min
Wait: 5 min
Total: 35 min
Makes: 12 biscuits

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Ingredients

12 servings

For the biscuits
2½ cups (313 g) all-purpose flour, spooned into the cup and leveled
1 tablespoon (13 g) baking powder, fresh (less than 6 months old)
1 teaspoon (4 g) granulated sugar
¾ teaspoon (4 g) fine salt
1 teaspoon (3 g) garlic powder
½ cup (1 stick) (113 g) unsalted butter, very cold, cut into ½-inch cubes
2 cups (200 g) sharp cheddar cheese, coarsely grated from a block, about 8 oz (225 g) block, then chilled
1 cup (240 ml) whole milk, cold
For the topping
2 tablespoons (28 g) unsalted butter, melted
¼ teaspoon (1 g) garlic powder
1 tablespoon (4 g) fresh parsley, finely chopped (optional)

Equipment (8)

Large rimmed baking sheet (18×13-inch / 46×33 cm)
Parchment paper
Large mixing bowl
Box grater
Dry and liquid measuring cups or a kitchen scale
Large spoon or #16 (¼-cup / 60 ml) cookie scoop
Small saucepan or microwave-safe bowl (for the topping butter)
Pastry brush

Steps

Before you start

Freeze the butter for 10 minutes (or use it very cold) so it stays in pieces and makes the biscuits flaky.
Keep the milk in the fridge until you need it; cold milk keeps the butter from melting.
Grate the cheddar yourself from a block. Pre-shredded cheese is coated with starch and gives drier biscuits.
Position an oven rack in the center and preheat to 425°F (220°C).

1
Heat oven, line panOven 425°F / 220°C
- Position a rack in the center of the oven and preheat to 425°F (220°C).
- Line a large rimmed baking sheet with parchment paper.
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Ready when: Oven reaches 425°F (220°C).
Tip: Let the oven fully preheat; a hot oven gives the biscuits their lift.
2
Mix dry ingredients
- In a large bowl, whisk together the flour, baking powder, sugar, salt, and 1 teaspoon garlic powder until evenly combined and no clumps of baking powder remain.
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Ready when: Mixture looks uniform in color.
3
Cut in butter
- Add the cold butter cubes.
- Toss to coat, then press and pinch each cube flat between your fingertips, working quickly, until the mixture looks like coarse crumbs with some pieces the size of small peas.
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Ready when: Mostly pea-sized and flattened butter pieces remain visible, and the flour feels cool.
Tip: If the butter feels soft or greasy, freeze the bowl for 5 minutes before continuing.
4
Add the cheese
- Add the grated cheddar and toss with a fork so every shred is coated in flour.
- This keeps the cheese from clumping together in the dough.
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Ready when: Cheese is evenly distributed with no large clumps.
5
Stir in milk
- Make a well in the center and pour in the cold milk.
- Stir with a spatula or large spoon about 15 strokes, just until the flour is moistened and a shaggy, sticky dough forms.
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Ready when: No dry flour pockets remain; the dough is lumpy and sticky.
Tip: Do not overmix. Overworked dough bakes up tough and dense.
6
Scoop the biscuits
- Drop level ¼-cup (60 ml) scoops of dough onto the lined baking sheet, spacing them about 2 inches (5 cm) apart, to make 12 mounds.
- Leave the tops rough and craggy; those edges become crisp.
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Ready when: 12 rough mounds, each roughly 2½ inches (6 cm) wide.
Tip: If the dough is very sticky, lightly wet your scoop or spoon with cold water.
7
BakeOven 425°F / 220°C
- Bake at 425°F (220°C) on the center rack for 13 to 16 minutes, rotating the pan once at the halfway point, until the tops and edges are deep golden brown and some cheese has crisped on the bottoms.
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Ready when: Deep golden tops, browned crisp edges, and a biscuit feels light and springy when pressed.
Tip: Some cheese will leak and crisp on the parchment. That is normal and delicious.
8
Make garlic butter
- While the biscuits bake, melt the 2 tablespoons butter in a small saucepan over low heat or in a microwave for 20 to 30 seconds.
- Stir in ¼ teaspoon garlic powder.
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Ready when: Butter is fully melted and the garlic powder is stirred in.
9
Brush and rest
- As soon as the biscuits come out of the oven, brush the tops generously with the garlic butter and sprinkle with parsley, if using.
- Let them rest on the pan for 5 minutes before serving.
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Ready when: Tops look glossy and the biscuits are firm enough to lift without collapsing.

Good to know

Tips

Keep everything cold: cold butter and milk create steam pockets that make the biscuits lofty and tender.
Use a light hand when stirring; stop when no dry flour remains, even if the dough looks lumpy.
Use a freshly opened or recently bought baking powder. Old baking powder is the most common reason for flat biscuits.
Brush with the garlic butter while the biscuits are hot so it soaks in and keeps the tops soft and flavorful.

Make ahead

"Mix the dry ingredients and cut in the butter up to 1 day ahead; cover and refrigerate. Add the cheese and milk just before baking. Or scoop the unbaked dough onto a tray, freeze solid, transfer to a freezer bag, and bake from frozen at 425°F (220°C) for 18 to 20 minutes."

Storage & reheating

"Room temperature in an airtight container for up to 1 day. Refrigerate up to 4 days. Freeze baked biscuits up to 3 months. Reheat at 350°F (175°C) for 8 to 10 minutes (from frozen, 12 to 15 minutes) until warm and the edges re-crisp."

Substitutions

whole milk → buttermilk. Use 1 cup (240 ml) cold buttermilk for a tangier, extra-tender biscuit; the texture will be slightly softer.
sharp cheddar cheese → Gruyère, pepper Jack, or Colby Jack. Use the same weight, freshly grated. Pepper Jack adds mild heat.
garlic powder → onion powder or smoked paprika. Swap in the same amount for a different savory flavor.
unsalted butter → salted butter. Use salted butter and reduce the fine salt to ½ teaspoon.