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A white serving plate of cheddar garlic drop biscuits set on a couple of turquoise napkins
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4.29 from 7 votes

Cheddar Garlic Drop Biscuits

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 Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Yield: 12 biscuits

Ingredients

  • 2 cups Bob's Red Mill all-purpose flour
  • 4 teaspoons baking powder
  • ¾ teaspoon salt
  • ¼ cup unsalted butter, cold and cut into small cubes
  • 1 ¼ cup milk (I use skim but any kind is fine)
  • 2 cloves garlic, minced
  • 1 heaping cup grated sharp cheddar cheese

Instructions

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

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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 ¼-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

Serving: 1biscuit | Calories: 202kcal | Carbohydrates: 18g | Protein: 8g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Cholesterol: 31mg | Sodium: 429mg | Fiber: 1g | Sugar: 1g
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