A mom of three and fellow home cook. I love pasta, grilled chicken and anything sweet. I’m here to give you easy weeknight dinners for your family. Let’s get cooking!
These easy Cheesy Drop Biscuits are fluffy and addicting! Your family will gobble up every perfectly cheesy bite.
My husband’s aunt would make these cheesy drop biscuits for family dinner every so often and they were always the first thing gone.
They are light and fluffy and so easy to make!
Because they’re drop biscuits, they don’t have to look perfect and you can have them on the table in just 20 minutes.
While made with similar ingredients, rolled and dropped biscuits are totally different!
Traditional biscuit dough is firm and can be formed into balls or cut into a circle before loading them into the oven. Drop biscuits have a lot more moisture and are unable to be kneaded or hold a particular form.
The cheesy dough in this recipe are simply dropped from a spoon or fork and fall into uneven piles on the pan.
Once the cooking process has started, you’ll also notice that drop biscuits don’t rise as much as other biscuit recipes and have a coarser texture and rustic finish!
Drop biscuits don’t need to rest before baking. Their dough is not meant to rise or be silky and flaky.
However, when making a recipe like southern, buttermilk biscuits, for example, your dough could benefit from resting. If using standard all-purpose flour, let your dough rest for about 30 minutes before cutting it into rounds and baking.
The most likely culprit for flat biscuits is over-mixing!
Make sure you only mix your dough until just incorporated. You want to ensure your dough has enough lightness to trap the air from cooking to create the perfect mounds.
Expired baking powder or baking soda could also be making your biscuits flat. Sometimes those boxes get pushed to the back of the cabinet and we forget how long they’ve been there.
To test your baking powder, simply put a teaspoon or so in some hot or boiling water. If the mixture energetically bubbles, it’s still good. If there is no reaction or if the baking powder just fizzles, it’s time to throw it out!
You can do the same experiment with baking soda, just use vinegar instead of water!
How do you make cheesy biscuits from scratch?
In a large bowl, COMBINE 2 cups flour, 2 teaspoons baking powder, 1 teaspoon salt and 1/4 teaspoon baking soda, then ADD 1 cup shredded cheddar cheese and 1/4 cup grated parmesan cheese.
In a separate small bowl, COMBINE 2/3 cup buttermilk and 1/3 cup vegetable oil. STIR into dry ingredients just until moistened.
DROP the dough by large spoonfuls 2 inches apart onto a greased baking sheet and SPRINKLE with additional Parmesan cheese if desired.
BAKE at 400 degrees for 10-12 minutes or until golden brown. Serve warm.
Recipe Tips and Substitutions
If you don’t have buttermilk, you can use a cup of whole or 2% milk with 1 tablespoon of white vinegar. Stir both together, then let it sit at room temperature for 10 minutes. (You’ll only need 2/3 cup for this recipe, so you can use the other 1/3 cup for mashed potatoes, soup, or in a smoothie.)
If you spray your large spoon with a little cooking spray, the biscuit dough will slide off easier. I use a soup spoon to get the perfect biscuit size.
You can substitute a cheese blend (like Colby Jack and Cheddar) if you don’t have straight shredded cheddar cheese.
While not required, these cheddar biscuits are great with some butter in the middle!
These biscuits go great with:
- Simple Crock Pot Hamburger Stew
- Creamy Mushroom Swiss Chicken Bake
- The Best Hawaiian Haystacks Sauce
- Creamy Chicken Noodle Soup
I hope your family loves these cheesy drop biscuits! If you make it, be sure to take a picture and tag me on Instagram with @ashcroftfamilytable and use the hashtag #ashcroftfamilytable!
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- 2 cups flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/4 teaspoon baking soda
- 1 cup shredded cheddar cheese
- 1/4 cup grated Parmesan cheese
- 2/3 cup buttermilk
- 1/3 cup vegetable oil
- Additional grated Parmesan cheese (optional)
- In a large bowl, combine the first 4 ingredients then add the cheeses.
- In a separate small bowl, combine the buttermilk and oil. Stir into dry ingredients just until moistened.
- Drop by large spoonfuls 2 inches apart onto a greased baking sheet.
- Sprinkle with additional Parmesan cheese if desired.
- Bake at 400 degrees for 10-12 minutes or until golden brown. Serve warm.
If you don't have buttermilk, you can use a cup of whole or 2% milk with 1 tablespoon of white vinegar. Stir both together, then let it sit at room temperature for 10 minutes.
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Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 183Total Fat: 10gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 12mgSodium: 417mgCarbohydrates: 17gFiber: 1gSugar: 1gProtein: 5g