Breads & Biscuits
Cheddar Drop Biscuits
No rolling or cutting needed: spoonfuls of cheesy dough bake into tender, craggy biscuits.
Prep15 min
Cook15 min
Rest / chill0 min
Total30 min
Yield10 biscuits
Gather your ingredients
Ingredients
Check off items as you go. US customary measures.
One step at a time
Let’s make it
- Heat oven to 425°F. Line a baking sheet with parchment.
- Whisk flour, baking powder, salt, and garlic powder. Rub or cut in butter until pieces are pea-sized.
- Toss in cheddar. Stir in milk just until the flour is moistened; do not knead.
- Drop 10 mounds onto the pan, leaving 2 inches between them. Bake 13–15 minutes until the tops and bottoms are golden.
A little kitchen know-how
Keep the butter cold to create little pockets of steam and a lighter texture.
Storage & leftovers
Cool completely and store covered for up to 2 days at room temperature, or freeze for up to 2 months.
Cooking times are estimates; check doneness. See safe cooking temperatures and food storage guidance. Check ingredient labels for allergens.