Easy Homemade Cheddar Biscuits
Homemade Cheddar Biscuits
These homemade cheddar biscuits are everything you want in a warm, cheesy biscuit. They are soft on the inside, golden on the outside, and loaded with buttery garlic flavor. They remind me of the kind you get in restaurants, only better because they come straight out of your own oven. I can make a whole batch and eat them myself. I do not share.
These are quick drop biscuits, so there is no rolling or cutting. Mix the dough, scoop it, bake it, and enjoy every crunchy, cheesy bite.
Why You Will Love These Cheddar Biscuits
- Ready in about 20 minutes
- No kneading or special tools
- Uses simple pantry ingredients
- Loaded with cheddar and garlic
- Perfect with dinner, soup, pasta, or holiday meals
Biscuit Ingredients
- Biscuit baking mix
- Shredded mild cheddar cheese
- Dried parsley
- Melted butter
- Milk
- Garlic powder
- Garlic salt
Step by Step Instructions
- Mix the dry ingredients in a large bowl.
- Add the cheddar cheese and stir until it is coated.
- Pour in the milk and melted butter and gently mix.
- Mix slowly until the dough looks thick and slightly sticky. It should look wet, but not have liquid pockets.
- Scoop the dough into mounds on a baking sheet.
- Bake until the biscuits turn golden brown.
- Brush with melted butter as soon as they come out of the oven.
Tips for Perfect Drop Biscuits
- Add the final baking mix slowly. If you add too much, the biscuits will be dry.
- If the dough gets too thick, add a splash of milk.
- The biscuits should look wet, but not runny.
- Check the bottom of a biscuit to see if it is lightly browned.
- Open one to make sure the inside is not doughy.
Variations
- Gluten free baking mix if you prefer a GF option
- Spicy cheddar biscuits with a pinch of cayenne
- Cheddar herb biscuits with Italian seasoning
- Bacon cheddar biscuits with cooked crumbled bacon
- Sharp cheddar version for a stronger cheese flavor
What to Serve With Cheddar Biscuits
These biscuits are a perfect side dish for dinner, lunch, or any special meal. They are wonderful with soup, chili, pasta, or one of our favorites, manicotti. You can also make them smaller and serve them as an appetizer.
Storage and Reheating
- Store leftovers in an airtight container for up to three days.
- Reheat in the oven at 300 degrees for a few minutes until warm.
- Freeze baked biscuits for up to two months. Wrap them well and thaw at room temperature.
- Refresh frozen biscuits in the oven so they stay crisp on the outside.
Frequently Asked Questions
How do you know when the biscuits are done
They will turn golden brown. Check the bottom of one to see if it is lightly browned. You can also open one to make sure the inside is fully baked.
Can I use sharp cheddar
Yes. Sharp cheddar gives a stronger cheese flavor.
Can I make these ahead
You can mix the dry ingredients ahead of time, but wait to add the milk and butter until you are ready to bake.
Why did my biscuits spread
The dough may have been too wet. Add a little more baking mix next time until the dough looks thick and sticky.
Homemade Cheddar Drop Biscuits
Ingredients
- 2 cups biscuit baking mix
- 1 cup shredded mild cheddar cheese
- 1 teaspoon dried parsley
- 2 teaspoons melted butter for putting in dough
- â…” cup milk, possibly more
- ½ teaspoon garlic powder
- ½ teaspoon garlic salt
- 2 teaspoons melted butter for buttering after baked
Instructions
- Preheat oven to 400℉
- In a bowl mix the baking mix add the cheddar cheese, dried parsley, garlic powder and garlic salt.
- Mix together and add the butter and then mix in the milk If needed add a little more, it should be sticky and not soupy, perfect for biscuits.
- On a baking sheet, put 1 heaping rounded teaspoon of dough for each biscuit. Leave a little space between as they will grown while baking.
- Repeat until the dough is all placed on the pan.
- Bake for 12-15 minutes, until the peaks are golden brown.
- Remove from the move when done and with a silicone brush, cover butter on top of the biscuits.
