Golden, cheesy, and perfectly buttery—these Cheddar Drop Biscuits are everything you want in a quick homemade bread side. They’re made with sharp cheddar, a touch of Old Bay seasoning for flavor, and no rolling or cutting required. Just mix, scoop, and bake! Perfect with soups, stews, holiday dinners, or even on their own with a swipe of butter.
Another biscuit recipe I love, that is similar to this one, is my Homemade Drop Biscuit Recipe! These biscuits are fluffy, buttery, and super soft. They are super easy to make and made up of only 7 pantry staples. Perfectly served with sausage gravy or drizzled in honey butter!
My Easy Homemade Biscuits recipe is also another one to try. These are made completely from scratch in only about 30 minutes! Perfect for brunch or breakfast.
Table of Contents
Why You’ll Love This Recipe
- Easy, No-Fuss Biscuits: No kneading or rolling—just mix, drop, and bake.
- Loaded with Flavor: Sharp cheddar, garlic, and Old Bay seasoning give these biscuits a savory kick.
- Quick Baking Time: They’re ready in under 30 minutes start-to-finish.
- Versatile Side Dish: Pair with chili, soups, or roast chicken.
Ingredients & Substitutions
- All-Purpose Flour: Standard flour works best here. For a slightly nuttier flavor, you can swap in up to ½ cup whole wheat flour, but the biscuits will be a little denser. Do not use bread flour—it has too much protein and will make them tough.
- Baking Powder: This gives the biscuits their rise. Make sure it’s fresh and not expired. You cannot substitute with baking soda alone.
- Old Bay Seasoning: Adds a savory, slightly spicy, herby flavor. If you don’t have it, use Cajun seasoning, seasoned salt, or a mix of paprika and celery salt.
- Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
- Granulated Garlic: Brings a mild garlic flavor throughout. Garlic powder works as a direct substitute. If you only have fresh garlic, skip it here—it won’t evenly distribute.
- Unsalted Butter: Cold butter is essential for flaky, tender biscuits. If using salted butter, reduce the added salt by ¼ teaspoon.
- Cheddar Cheese: Extra-sharp white or yellow cheddar gives the best bold flavor. Feel free to try smoked gouda, Monterey Jack, or pepper jack for a different twist. Freshly shredded melts best, but pre-shredded can be used if you’re short on time.
- Buttermilk: Adds tang and tenderness. If you don’t have any, make a substitute by mixing 1 cup milk with 1 Tablespoon lemon juice or white vinegar and letting it sit for 5 minutes.
Complete list of ingredients and amounts is located on the recipe card below.
How to Make Cheddar Drop Biscuits
Quick Overview
- Mix dry ingredients.
- Add butter & cheese.
- Add buttermilk.
- Mix & drop.
- Bake.
Step by Step Instructions
Quick Tip From Bri
Keep the butter and buttermilk cold for fluffy, tender biscuits.
- Mix Dry Ingredients: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper. In a large bowl, whisk together the flour, baking powder, Old Bay seasoning, kosher salt, and granulated garlic.
- Cut in Butter & Add Cheese: Add the cold butter cubes. Using a pastry cutter or your fingers, cut the butter into the flour mixture until it resembles coarse crumbs with pea-sized bits of butter. Stir in the shredded cheddar until evenly distributed.
- Add Buttermilk: Pour in the buttermilk and gently mix until just combined. The dough will feel dry. Use your hands if needed to combine. All of the flour should be absorbed, but the dough should not be overly sticky.
- Drop & Garnish: Using a large spoon or cookie scoop, drop heaping spoonfuls of dough (about ¼ cup each) onto the prepared baking sheet, spacing them about 2 inches apart. (Optional – Brush with additional buttermilk and top with flaky salt.)
- Bake: Bake for 14–16 minutes, or until the tops are golden brown.
Recipe Serving Suggestions
These cheddar drop biscuits are the perfect side dish for a multitude of yummy dishes. These are the recipes I would suggest for a cozy meal:
- Chicken Broccoli Cheddar Soup: A protein-packed twist on classic broccoli cheddar soup—and the perfect one-pot meal for chilly nights.
- Old Fashioned Beef Stew: This beef stew is packed with veggies and a comforting broth, which is perfect for chilly weather days.
- Dutch Oven Chili: This chili recipe is hearty, rich, and full of flavor.
- Red Wine Short Ribs: These red wine braised short ribs with carrots & celery are cooked low and slow in the most flavorful broth.
- Old Fashioned Pot Roast: This pot roast is a classic comfort food that is perfect for Sunday dinner and will become a family favorite.
Expert Tips
- Keep Everything Cold: Cold butter and buttermilk ensure tender, fluffy biscuits.
- Don’t Overmix: Stir just until the flour is absorbed—overmixing leads to tough biscuits.
- Use a Cookie Scoop: This keeps the biscuits uniform in size so they bake evenly.
- For Extra Cheesy Flavor: Sprinkle more shredded cheddar on top before baking.
Most Common Mistakes
- Measuring Flour Incorrectly: Scooping directly from the bag packs in too much flour. Always spoon and level for accuracy to avoid dry, heavy biscuits.
- Crowding the Baking Sheet: Biscuits need room to spread and bake evenly. Space them at least 2 inches apart.
- Overbaking: Leaving them in too long can dry out the biscuits. Pull them as soon as the tops are golden brown.
- Relying on Pre-Shredded Cheese: While convenient, pre-shredded cheese contains anti-caking agents that prevent it from melting smoothly. Freshly shredded cheddar gives the best gooey, cheesy texture.
Additions & Variations
- Herb Lovers: Add 1 Tablespoon chopped fresh parsley, chives, or thyme.
- Spicy Kick: Stir in 1 teaspoon chili flakes or diced jalapeños.
- Cheese Swap: Try smoked gouda, pepper jack, or gruyere for a different flavor.
- Garlic Butter Glaze: Brush baked biscuits with melted butter and garlic powder for Red Lobster vibes.
Recipe FAQs
Why are they called drop biscuits?
They’re called drop biscuits because they can be made in a hurry, as the dough is dropped from the spoon onto the pan, rather than rolled or cut.
Are drop biscuits the same as scones?
No. While their ingredients are similar, scones are sweeter and richer than biscuits. Biscuits are typically served with savory dishes, and scones are usually paired with a cup of tea or coffee.
How do I store cheddar drop biscuits?
Store in an airtight container for 2–3 days at room temperature. Freeze cooled biscuits up to 2 months in a zip-top bag. Thaw at room temperature.
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Cheddar Drop Biscuits
Golden, cheesy, and perfectly buttery—these Cheddar Drop Biscuits are everything you want in a quick homemade bread side. They’re made with sharp cheddar, a touch of Old Bay seasoning for flavor, and no rolling or cutting required. Just mix, scoop, and bake! Perfect with soups, stews, holiday dinners, or even on their own with a swipe of butter.
Ingredients
- 2 1/4 cups (293 g) all-purpose flour
- 1 Tablespoon baking powder
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon Morton kosher salt*
- 1/2 teaspoon granulated garlic
- 1/2 cup (1 stick; 113 g) cold unsalted butter, cubed
- 1 8- ounce block extra-sharp yellow or white cheddar cheese, shredded
- 1 cup (240 mL) cold buttermilk*
Instructions
- Mix Dry Ingredients: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper. In a large bowl, whisk together the flour, baking powder, Old Bay seasoning, kosher salt, and granulated garlic.2 1/4 cups (293 g) all-purpose flour, 1 Tablespoon baking powder, 1 teaspoon Old Bay seasoning, 1/2 teaspoon Morton kosher salt*, 1/2 teaspoon granulated garlic
- Cut in Butter & Add Cheese: Add the cold butter cubes. Using a pastry cutter or your fingers, cut the butter into the flour mixture until it resembles coarse crumbs with pea-sized bits of butter. Stir in the shredded cheddar until evenly distributed.1/2 cup (1 stick; 113 g) cold unsalted butter, cubed, 1 8- ounce block extra-sharp yellow or white cheddar cheese,
- Add Buttermilk: Pour in the buttermilk and gently mix until just combined. The dough will feel dry. Use your hands if needed to combine. All of the flour should be absorbed, but the dough should not be overly sticky.1 cup (240 mL) cold buttermilk*
- Drop & Garnish: Using a large spoon or cookie scoop, drop heaping spoonfuls of dough (about ¼ cup each) onto the prepared baking sheet, spacing them about 2 inches apart. (Optional – Brush with additional buttermilk and top with flaky salt.)
- Bake: Bake for 14–16 minutes, or until the tops are golden brown.
Did you make this recipe? Leave a comment below!
Notes
- Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
- Keep Everything Cold: Cold butter and buttermilk ensure tender, fluffy biscuits.
- Don’t Overmix: Stir just until the flour is absorbed—overmixing leads to tough biscuits.
- Use a Cookie Scoop: This keeps the biscuits uniform in size so they bake evenly.
- Don’t Overcrowd the Baking Sheet: Biscuits need room to spread and bake evenly. Space them at least 2 inches apart.
Nutrition
Calories: 254kcal | Carbohydrates: 20g | Protein: 8g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 44mg | Sodium: 365mg | Fiber: 1g | Sugar: 1g
Nutrition information is automatically calculated, so should only be used as an approximation.
