These cheddar garlic drop biscuits are super easy and comes out perfect each time! Literally almost the size of a baseball, these biscuits are fun for the family and delicious with any meal! Definitely not the traditional biscuit recipe with the blend of spices in every bite!
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Who doesn’t love some cheddar garlic drop biscuits? So simple to make and is no way bland!
We’ve taken the cheddar drop biscuits red lobster recipe and mocked up our own version with a couple different ingredients to get that oversized ball!
These easy cheese drop biscuits are also customizable and can be adjusted to your favorite seasoning! Make sure to read our tips below on getting the dough fluffy and perfectly flaky!
This post will go over everything you need to know to create these cheddar garlic drop biscuits.
Recipe difficulty: You’ll surprise everyone with how easy this recipe is!
Our garlic cheese drop biscuits are always a hit and is a table favorite during chili night or just for a mid-day snack! One biscuit is already plenty and has that just right flaky texture! Make sure to read the tips below for the best flavor!
Sam’s Pro Tips for these Cheddar Garlic Drop Biscuits
The Beauty of Half and Half Flour
In these garlic drop biscuits recipe, we like to use a blend of wheat and all-purpose flour! The mix of the flours create a more chewy, denser texture. Perfect for dunking!
Plus, the wheat flour gives a beautiful, darkened color to these biscuits that really sets these biscuits apart!
If you don’t want to use the wheat flour, you can just substitute with all-purpose flour. The cheese drop biscuits will be lighter and not as dense!
Use a Pastry Cutter
I have found to get that oversized look to the biscuits, using shortening works better! Comes out perfect each time!
When adding the shortening, use the PASTRY CUTTER to cut the shortening with the flour until a cornmeal texture is achieved. A cornmeal texture will be crumbly and look like grainy sand! 😊
If you want to use melted butter, these biscuits will still taste great but always turn out a bit flatter for me!
How to Achieve that Oversized Look?
With this cheddar drop biscuits no buttermilk dish, use a 1/3 measuring cup to get that rounded baseball look!
Now the dough doesn’t need to be placed perfectly into the measuring cup (isn’t that the beauty of drop biscuits?), but needs to be slightly rounded when placed on the baking sheet to get 11 HUGE biscuits.
A large ice cream scoop can even work if it’s at least 2 1/2 inches wide and deep enough to hold the ball of dough.
The Best Seasoning
There are 5 DIFFERENT SEASONINGS in these easy cheese biscuits to get that rich, savory flavor. That already includes salt!
Garlic powder, paprika, cayenne pepper, dried parsley flakes, and salt are combined with the flour to create a flavorful base to these biscuits!
Seriously this blend of spices can compliment any dish well and gives the most incredible flavor to the dough.
You can customize the seasoning to preference. For example, if you would like to add a pinch of chili powder or even nutmeg, can work nicely in these cheddar garlic drop biscuits.
Key Ingredients – Cheddar Garlic Drop Biscuits
Below are some key and optional ingredients for this recipe:
- All-purpose flour: These garlic drop biscuits works well with both all-purpose flour and wheat flour for a denser, chewier bite.
- Wheat flour: 1 cup wheat flour and 1 cup white for the perfect flavor and look to these biscuits!
- Baking powder: Mix the baking powder with the flour and the seasoning first to really get that lift in this cheddar garlic drop biscuits recipe!
- Garlic powder: We love using garlic powder in our recipes like our Sweet and Simple Filipino Tocino Recipe in 3 Easy Steps as its way easier than peeling and mincing fresh garlic.
- Cayenne pepper: For some added spice, half a teaspoon of cayenne pepper is mixed in the dough for that zing in every bite.
- Paprika: Love the smoky flavor in this easy cheese drop biscuits with only 1 teaspoon used!
- Dried parsley flakes: No need to use fresh parsley here! Dried parsley is so convenient to use and adds those cute little specks of green.
- Shortening: The secret to how I get these cheddar garlic drop biscuits like baseballs! Consistently works in this recipe every time.
- Milk: 1 cup of milk is combined with the dough and is the only liquid used. You can use any type of milk you have on hand.
- Cheddar cheese: Sharp cheddar cheese is a great choice or even medium cheddar. To get these garlic cheese drop biscuits extra cheesy, we use 1 1/4 cup cheddar cheese. So good!
Topping (Optional)
If you like that shiny, glazed look on top, here are the ingredients for the toppings we use:
- Melted unsalted butter
- Dried parsley flakes
- Garlic powder
Using a pastry brush to top these biscuits with the glaze makes these biscuits oh so buttery, and definitely takes it up a notch!
More Variations to this Cheddar Garlic Drop Biscuits
There are a few ways you can variate these cheddar garlic drop biscuits. Here’s how:
- Make your own cheese blend: Try these easy cheese biscuits with a different cheese blend like parmesan and cheddar, or gruyere and cheddar. Keep the measurements the same and mix the cheese first before incorporating.
- What can I pair with this dish? Biscuits always taste great on the side of a creamy soup like our Fire Roasted Tomato Bisque Recipe Perfect for Cozy Weather or with a heartier dish like our Juicy Oven Baked Turkey Meatballs with Healthy Vegetables. The perfect side for a complete meal!
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Ingredients
- 1 cup all-purpose flour
- 1 cup wheat flour
- 1 tablespoon baking powder
- 2 teaspoons garlic powder
- 1 teaspoon paprika
- 1 teaspoon dried parsley flakes
- ½ teaspoon cayenne pepper
- salt to taste
- ⅓ cup shortening
- 1 cup milk
- 1¼ cup shredded cheddar cheese
Topping (Optional)
- 2 tablespoons unsalted butter melted
- ½ tablespoon dried parsley flakes
- ½ teaspoon garlic powder
Instructions
- Preheat oven to 450°F. Line a baking sheet with parchment paper.
- In a large mixing bowl, combine the all-purpose flour, wheat flour, baking powder, garlic powder, paprika, dried parsley flakes, cayenne pepper, and salt to taste.
- Add the shortening to the dry ingredients. Using a PASTRY CUTTER, combine the shortening with the dry ingredients until a cornmeal texture is achieved.
- Make a hole in the middle of the dry ingredients and add the milk. Mix until combined. Add the shredded cheddar cheese and combine.
- Using a ⅓ measuring cup, scoop the batter evenly onto the baking sheet. Bake for 10-11 minutes until the top is slightly golden-brown. Remove immediately from the baking sheet and cool on a wire rack.
- Optional – Mix all the topping ingredients together and use a PASTRY BRUSH to brush the tops of the biscuits with the butter mixture for a buttery, glazed look while the biscuits are still hot.
Notes
- If you don’t want to use the wheat flour, you can just substitute with all-purpose flour. The cheese drop biscuits will be lighter and not as dense and chewy.
- I made 11 large biscuits with the measurements provided. Store any leftover biscuits in the refrigerator.
- See Sam’s Pro Tips for these Cheddar Garlic Drop Biscuits for further detail.
Frequently Asked Questions
Why do my drop biscuits fall apart?
If your drop biscuits are falling apart, you may need more liquid to keep the dough intact. Start to add more milk by the tablespoon until the desired consistency is achieved.
How long do cheese biscuits keep?
Store these cheddar garlic drop biscuits in the refrigerator and consume within 3-4 days for the best flavor.
What is the rule of thumb in regards to substituting fresh herbs for dried herbs?
Dried herbs are more potent compared to fresh herbs. A good rule of thumb is to use 3x the amount of fresh herbs compared to dried herbs. For example, 1 tablespoon of fresh parsley is equivalent to one teaspoon of dried parsley.
This post was all about how to create these cheddar garlic drop biscuits.
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