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Easy Cheesy Cheddar Drop Biscuits

These ridiculously easy and shockingly quick Cheddar Drop Biscuits are packed with cheesy, savory goodness, offering a taste of homemade comfort in just 20 minutes. No fussy rolling or cutting required, making them perfect for busy weeknights or any time you crave something warm and bready.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course: Breakfast, Side Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Biscuits
  • 2 cups all-purpose flour
  • 1 tbsp baking powder
  • 1 tsp sugar
  • 1/2 tsp salt
  • 1/2 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp smoked paprika optional
  • 6 tbsp unsalted butter cold or frozen, for grating
  • 4 oz freshly grated sharp cheddar about 1 cup, packed
  • 1.25 cups whole milk
For the Melted Butter Topping
  • 2 tbsp unsalted butter melted
  • 1 tsp dried parsley
  • 1/8 tsp garlic powder
  • pinch salt

Equipment

  • Oven
  • Baking Sheet
  • Parchment Paper
  • Large bowl
  • Whisk
  • Box Grater
  • Fork
  • Large Cookie Scoop
  • Small Bowl

Method
 

  1. Step 1: Preheat and Prepare: Preheat your oven to 450°F (232°C). Line a baking sheet with parchment paper and set aside.
  2. Step 2: Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, sugar, ½ tsp salt, ½ tsp garlic powder, ¼ tsp onion powder, and ¼ tsp smoked paprika (if using). Whisk well to ensure everything is combined.
  3. Step 3: Add Butter and Cheese: Grate the cold or frozen unsalted butter directly into the dry ingredient mixture. Use your fingers to gently toss the grated butter with the flour mixture until coated. Add the freshly grated sharp cheddar cheese and toss gently again for even distribution.
  4. Step 4: Mix in Milk: Pour in the whole milk. Use a fork to carefully mix the ingredients just until no dry pockets of flour remain. Be careful not to overmix, as this can lead to tough biscuits.
  5. Step 5: Form and Bake: Using a large cookie scoop or a ¼-cup measuring cup, scoop generous dollops of dough onto the prepared baking sheet, leaving about 1 inch between each biscuit. Bake in the preheated oven for 15-18 minutes, or until the tops are golden brown and the edges are crispy and cheesy.
  6. Step 6: Add Topping and Serve: While the biscuits are baking, quickly mix the 2 tbsp melted unsalted butter, dried parsley, ⅛ tsp garlic powder, and a pinch of salt in a small bowl. The moment the golden biscuits come out of the oven, generously brush their tops with this savory butter mixture. Serve warm and enjoy immediately.

Notes

Substitutions & Additions: Try medium cheddar, Colby Jack, Monterey Jack, Pepper Jack, or a cheese blend. Add other dried or fresh herbs like chives, dill, or rosemary. For a subtle warmth, add a tiny pinch of cayenne pepper to the dough. Fold in ¼ cup of cooked and crumbled bacon bits with the cheese for a savory treat. Buttermilk can be used in place of whole milk for a tangier, more tender biscuit, though the dough might be slightly thicker.
Tips for Success: Keep all ingredients, especially butter and milk, very cold for flaky biscuits. Do not overmix the dough to avoid tough biscuits—mix just until combined. Be gentle when tossing butter with flour to prevent melting. Always use freshly grated cheese for the best melt and flavor. A high oven temperature ensures quick rising and a golden crust. You can prep dry ingredients, grated butter, and cheese ahead of time and store them in the fridge.
Storage & Reheating: These biscuits are best enjoyed fresh. Store leftovers in an airtight container at room temperature for up to 2 days, in the fridge for up to 4 days, or freeze for up to 2 months. Reheat in the microwave (15-30 seconds), toaster oven, or air fryer.