Garlic Cheese Drop Biscuits
Garlic Cheese Drop Biscuits are a go-to in my kitchen when I want something warm, comforting, and wildly simple to throw together. Fluffy, cheesy, garlicky goodness. There’s no rolling, no cutting—just mix, drop, and bake.
They’ve got that perfect contrast: crisp golden edges and soft, pillowy centers. And the best part? They’re done in about 30 minutes start to finish.
Whether it’s a busy weeknight dinner or a lazy Sunday brunch, these biscuits never disappoint. Get ready to wow your tastebuds with minimal effort. Let’s get baking!
Ingredients You Will You Need:
- All Purpose Flour
- Baking Powder
- Salt
- Granulated Garlic
- Colby Jack Cheese
- Eggs
- Milk
- Butter
How To Make It Yourself:
- Preheat your oven to 400°F.
- In a large mixing bowl, sift together flour, baking powder, and salt.
- Stir in the garlic and shredded cheese to coat the cheese in flour.
- Make a well in the center of the flour mixture. Pour in the beaten eggs and milk.
- Gently stir with a wooden spoon or dough whisk until just combined, careful to not overmix.
- Drop spoonful’s of the dough into a 13×9-inch baking dish, or whatever you have.
- Drizzle the melted butter evenly over the top.
- Bake for 20–25 minutes, or until the biscuits are golden brown on top.
- Serve immediately with a pat of butter (trust me on this one).
Notes, Variations and Storage:
- Don’t skip the step of mixing the cheese into the flour before adding the wet ingredients—it helps prevent clumping and distributes the cheese evenly.
- These are technically “rustic,” which is a fancy way of saying they’re supposed to look a little messy. That’s part of the charm!
- Swap Colby Jack for sharp cheddar, Monterey Jack, or pepper jack if you want a kick.
- Add fresh chopped herbs like chives, thyme, or parsley for an herby upgrade.
- Want even more garlic flavor? Toss in a teaspoon of garlic powder or a minced clove.
- Stir in crumbled cooked bacon for a brunch-worthy twist.
- Store any leftovers in an airtight container at room temperature for up to 3 days.
- To reheat, pop them in a warm oven (350°F for 5–7 minutes) or microwave for 20–30 seconds.
Thanks for baking with me! These drop biscuits are such a cozy staple and honestly, dangerously easy to fall in love with. I hope they find a permanent spot in your comfort food rotation. Let me know if you try them or make any fun tweaks!
More Recipes You Will Love
Garlic Cheese Drop Biscuits
These quick and easy Drop Biscuits are buttery, fluffy, and loaded with cheesy garlic flavor. No kneading or rolling needed—just mix, drop, and bake! Perfect as a side for soups, salads, or any cozy dinner. Ready in 30 minutes with simple pantry staples!
Ingredients
Method
- Preheat your oven to 400°F.
- In a large mixing bowl, sift together flour, baking powder, and salt.
- Stir in the garlic and shredded cheese to coat the cheese in flour.
- Make a well in the center of the flour mixture. Pour in the beaten eggs and milk.
- Gently stir with a wooden spoon or dough whisk until just combined, careful to not overmix.
- Drop spoonfuls of the dough into a 13×9-inch baking dish.
- Drizzle the melted butter evenly over the top.
- Bake for 20-25 minutes, or until the biscuits are golden brown on top.
- Serve immediately with a pat of butter (trust me on this one)!
Notes
- Don’t skip the step of mixing the cheese into the flour before adding the wet ingredients—it helps prevent clumping and distributes the cheese evenly.
- These are technically “rustic,” which is a fancy way of saying they’re supposed to look a little messy. That’s part of the charm!
- Swap Colby Jack for sharp cheddar, Monterey Jack, or pepper jack if you want a kick.
- Add fresh chopped herbs like chives, thyme, or parsley for an herby upgrade.
- Want even more garlic flavor? Toss in a teaspoon of garlic powder or a minced clove.
- Stir in crumbled cooked bacon for a brunch-worthy twist.
- Store any leftovers in an airtight container at room temperature for up to 3 days.
- To reheat, pop them in a warm oven (350°F for 5–7 minutes) or microwave for 20–30 seconds.
