Cheddar garlic drop biscuits are quick and easy to make with just a few ingredients and ready in only 25 minutes! No kneading or rolling needed. These biscuits go great with soups and chili.

This post is sponsored by Bob’s Red Mill. As always, all thoughts and opinions are my own.

Drop biscuits are kinda my jam. They are super quick and easy to make, totally fuss-free, and downright delicious.

Previously I’ve shared jalapeño cheddar drop biscuits, which are a go-to for sure.

I also love my Parmesan herb drop biscuits, but more for special occasions than for everyday.

And today, it’s a different twist. These cheddar garlic drop biscuits are mega flavorful, with plenty of butter and cheese throughout and just the right amount of garlic.

(Also, to note, these are what I make when I don’t have a jalapeño on hand. This recipe is all basic, on-hand ingredients, so they are ready to go anytime.)

You’ll love the crusty bottoms, the tender, fluffy insides and the cheesy garlic flavor running throughout these biscuits.

And you’ll especially love how simple they are to make!

Really guys, these are super duper easy.

No resting or rise time needed. No rolling out the dough. No kneading the dough.

Nope, just mix together the batter, drop it on your baking sheet and put it in the oven.

Bam, homemade biscuits in no time!

You’ll be making biscuits on the regular now!

(For my fellow biscuit lovers, you can also check out my best ever homemade biscuits. They do require a tiny bit of kneading and some rolling out, but they are amazing. It’s a regular weekend morning breakfast feature at our house.)

I’m also thrilled to be continuing my partnership with Bob’s Red Mill this year. I adore their flours and oats, my husband eats their muesli every morning, and I love checking out their various granola mixes and snack bars. They’re always adding great products!

And the fact that they are dedicated to bringing high-quality, wholesome products to all of us – and that they are an employee-owned company – well, that just makes me even happier to purchase their products and work with them.

Today, we’re using their unbleached all-purpose white flour. A kitchen staple that I use all the time. It’s light and fluffy and perfect for quality baking. Highly recommend.

You can purchase their products online or look for a store near you that sells them.

OK, let’s get back to the recipe and get baking.

Now, I’ve got some notes, tips and substitutions for you on how to make these easy cheesy drop biscuits. Just trying to be helpful.

If you’d rather just skip to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.

Notes on making cheddar garlic drop biscuits:

• Flour: All-purpose flour is a great go-to for these biscuits. You could also use white wheat flour or a mix of whole wheat and all-purpose flour.
• Milk: Skim milk, 2% or whole milk are all fine here. You could also try these with buttermilk. A milk substitute should work too, just make sure it’s not flavored or sweetened.
• Garlic: Using two cloves, or the equivalent of the jarred garlic, gives a subtle garlic flavor without it being overwhelming. If you are a big-time garlic lover, you could add a third clove.
• Cheddar: White or regular shredded cheddar cheese will work great here. I recommend a sharp cheddar for the best flavor. You could also try switching out the cheese for a jalapeño Jack or Monterey Jack.

OK, and now the only step in this recipe that may seem scary – cutting in the butter.

It’s really very easy once you’ve done it but here’s a couple tips if you are a first timer.

How to cut in butter:

– Cutting in butter just means you are incorporating cold butter chunks into the batter so that they break down but do not melt.

– Having some little lumps of butter throughout the dough is what makes the biscuits flaky.

– Your butter should be very cold. I like to cut it into small 1/4-inch cubes and then put it back in the refrigerator while I’m preparing the dough. This helps keep the butter pieces cold.

– I also like cutting it that small because then I don’t have to work as hard to cut it into the flour mixture.

– You can cut butter into flour using a pastry cutter or with two butter knives.

I have my grandmother’s pastry cutter but one like this would be perfect and it’s affordable.

If you don’t want to buy one, you can use two regular knives. Place the cold butter chunks in the bowl with the flour mixture. Hold one knife in each hand and just go to town cutting across the butter down into the flour so that you’re breaking up the butter pieces slightly and getting them mixed in. It should only take a couple minutes.

Your butter mixture should end up resembling small peas.

Finally, one key tip on making biscuits:

Be sure you don’t overwork the dough so they don’t get too tough before you bake them. You don’t need to stir the batter like crazy. You want it to just come together. 👍

Looking for ways to serve these? I’ve got a few ideas.

Ways to enjoy drop biscuits:

– Make a breakfast sandwich and stuff the biscuits with country ham, bacon, eggs, etc.

– Enjoy at lunch with some deli ham or turkey and cheese, mustard or mayo for a mini sandwich.

– Use as a side bread, along with some butter, for soups.

– Use to eat with and dip into chili and chowders. These biscuits go great with slow cooker chicken chili, southwest turkey chili and easy white turkey chili. Or with the best game day chili!

So much YUM!

Last thing – what to do with the leftovers.

How to store drop biscuits:

– Extra biscuits can be stored in a covered container at room temperature for 2-3 days and in the fridge for an additional 2-3 days.

– These biscuits also freeze well if you want to save some for another time. Just put them in a plastic ziptop bag (that’s labeled!) and keep them in the freezer for up to 6 months.

– Defrost in the fridge overnight. Or you can pop into the microwave if you’re in a hurry or if you just need a biscuit fix pronto. I get it, no judgement here. 😉

You are now ready to rock some super simple, super quick biscuit making.

I hope you love these as much as we do!

Enjoy!

XO,

Kathryn

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Yield: 12 biscuits

Cheddar Garlic Drop Biscuits

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Cheddar garlic drop biscuits are quick and easy to make with just a few ingredients and ready in only 25 minutes! No kneading or rolling needed. These biscuits go great with soups and chili.

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Ingredients

• 2 cups Bob's Red Mill all-purpose flour
• 4 teaspoons baking powder
• 3/4 teaspoon salt
• 1/4 cup unsalted butter, cold and cut into small cubes
• 1 1/4 cup milk (I use skim but any kind is fine)
• 2 cloves garlic, minced
• 1 heaping cup grated sharp cheddar cheese

Instructions

1. Preheat oven to 400. Spray a baking sheet with cooking spray and set aside.
2. In a large bowl, combine flour, baking powder and salt.
3. Cut in butter using a pastry cutter or two knives, until the mixture resembles small peas.
4. Stir in the milk, garlic and cheddar cheese until the batter is just combined. (Don’t overmix it.)
5. Drop large spoonfuls of batter onto the baking sheet to form 12 roughly even biscuits.
6. Bake at 400 for 13-15 minutes until golden brown and cooked through. Serve warm and enjoy!

Notes

Flour: All-purpose flour is a great go-to for these biscuits. You could also use white wheat flour or a mix of whole wheat and all-purpose flour.

Milk: Skim milk, 2% or whole milk are all fine here. You could also try these with buttermilk. A milk substitute should work too, just make sure it’s not flavored or sweetened.

Garlic: Using two cloves, or the equivalent of the jarred garlic, gives a subtle garlic flavor without it being overwhelming. If you are a big-time garlic lover, you could add a third clove.

Cheddar: White or regular shredded cheddar cheese will work great here. I recommend a sharp cheddar for the best flavor. You could also try switching out the cheese for a jalapeño Jack or Monterey Jack.

How to cut in butter: 

1. Cutting in butter just means you are incorporating cold butter chunks into the batter so that they break down but do not melt. Having some little lumps of butter throughout the dough is what makes the biscuits flaky.
2. Your butter should be very cold. I like to cut it into small 1/4-inch cubes and then put it back in the refrigerator while I’m preparing the dough. This helps keep the butter pieces cold.
3. I also like cutting it that small because then I don’t have to work as hard to cut it into the flour mixture. You can cut butter into flour using a pastry cutter or with two butter knives.

Leftovers: Extra biscuits can be stored in a covered container at room temperature for 2-3 days and in the fridge for an additional 2-3 days. These biscuits also freeze well if you want to save some for another time. Just put them in a plastic ziptop bag (that’s labeled!) and keep them in the freezer for up to 6 months.

Nutrition Information:

Yield:

12

Serving Size:

1 biscuit
Amount Per Serving: Calories: 202Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 31mgSodium: 429mgCarbohydrates: 18gFiber: 1gSugar: 1gProtein: 8g