Cheddar Drop Biscuits

5 from 1 vote

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.

Prep Time10

Cook Time15

Total Time25

Course: Bread

Cuisine: American

Servings: biscuits

Author: Brianna May

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.

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.

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