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Garlic cheddar biscuits on a baking sheet
Emily

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!
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 12
Course: Biscuits
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

  • 2 1/2 cups sifted all-purpose flour scooped and leveled
  • 1 tablespoon baking powder
  • 1 1/2 teaspoons salt
  • 1 tablespoons granulated garlic
  • 1 cup shredded Colby Jack cheese
  • 2 eggs beaten
  • 1 cup milk
  • 4 tablespoons butter melted

Method
 

  1. Preheat your oven to 400°F.
  2. In a large mixing bowl, sift together flour, baking powder, and salt.
  3. Stir in the garlic and shredded cheese to coat the cheese in flour.
  4. Make a well in the center of the flour mixture. Pour in the beaten eggs and milk.
  5. Gently stir with a wooden spoon or dough whisk until just combined, careful to not overmix.
  6. Drop spoonfuls of the dough into a 13x9-inch baking dish.
  7. Drizzle the melted butter evenly over the top.
  8. Bake for 20-25 minutes, or until the biscuits are golden brown on top.
  9. 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.