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Our easy butter Cheddar Cheese Drop Biscuits come together in a snap and bake up golden brown and full of cheesy goodness.
Delicious (and easy) Cheddar Cheese Drop Biscuits
Any meal is better when these delicious Cheddar Cheese Drop Biscuits are served as part of the menu. These biscuits are tender and buttery on the inside and golden brown on the outside with the flavor of sharp white cheddar cheese in every bite.
These easy cheddar biscuits are made with our homemade baking mix – just add some milk, vegetable oil, plus shredded aged white cheddar cheese and mix it all together to create a thick dough.
Then, scoop six equal portions of the dough onto a baking sheet, and bake them in the oven until golden brown and cooked through.
Why are these called “drop” biscuits?
Drop biscuits get their name from the fact that the dough is “dropped” onto a baking sheet.
The soft dough is typically made with common, pantry ingredients that are simply stirred together, then spooned (or dropped) onto the baking sheet. No rolling or cutting is necessary. Dropped biscuits are known for their craggy appearance and various edges get wonderfully browned in the oven, while the inside stays tender and soft on the inside.
Why you’ll love Cheddar Cheese Drop Biscuits
- The salty cheesy cheddar flavor of these biscuits is simply wonderful.
- When you keep our homemade baking mix in the refrigerator, you can mix up these drop biscuits in just a few minutes.
- You can vary this recipe – swap in a different variety of melty cheese or leave it out for a simple butter drop biscuit.
Key Ingredients & Substitutions
- Our Homemade Baking Mix – You can swap in store-bought baking mix, such as Bisquick – but these cheddar biscuits are so much better when made with our homemade mix! (And, you probably have the ingredients on hand to make it.)
- Sharp White Cheddar Cheese – Buy good-quality, aged cheddar cheese for the best flavor. We bought a block of Old Croc brand (aged five years) from our local supermarket and shredded it ourselves.
- Whole Milk
- Vegetable Oil
Special Tools Needed
- Box Grater – To shred the cheese.
- Large Bowl
- Various Measuring Cups and Spoons
- Firm Rubber Spatula
- Baking Sheet lined with Parchment Paper
- Two Soup Spoons/Tablespoons from a place setting
How do I make Cheddar Cheese Drop Biscuits?
- Mix our homemade baking mix with shredded cheddar cheese, milk, and vegetable oil.
- Spoon portions onto a parchment covered sheet tray (we made 6 biscuits).
- Bake until golden brown on the outside.
- Serve immediately (with melted butter if you’d like).
Tips & Tricks
- Do not overwork the dough; just stir until there is no longer any dry flour showing in the mixture.
- We always shred our own cheese from blocks of cheese, rather than buying pre-shredded cheese. Pre-shredded cheeses usually contain some sort of additive that prevents sticking – so we’d rather just shred our own.
Frequently Asked Questions
- Can I make Cheddar Cheese Drop Biscuits ahead of time? Yes. You can make the dough and refrigerate it until you are ready to bake the biscuits. Or, you can bake and store the biscuits for later. Having said that, these biscuits are the absolute best fresh out of the oven.
- How do I store leftovers? Store sealed in a zipper seal bag at room temperature for up to two days. Note that these biscuits do not contain any preservatives so they will start to get a little stale as they sit.
- How do I reheat leftovers? You can briefly warm the biscuits in a microwave.
- Can I freeze? Yes, these freeze well. Wrap them individually in plastic wrap for the best results.
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Cheddar Cheese Drop Biscuits
Our easy butter Cheddar Cheese Drop Biscuits come together in a snap and bake up golden brown and full of cheesy goodness.
Ingredients
2 cups of our homemade baking mix or a store-bought baking mix such as Bisquick
1 cup aged sharp white cheddar cheese, shredded
2/3 cup whole milk
1 tablespoon vegetable oil
Instructions
- Preheat oven to 450 degrees F.
- Line a cookie sheet with parchment paper.
- In a large bowl, mix baking mix with shredded cheddar cheese.
- Stir in milk and vegetable oil to produce a sticky dough. Do not overmix. Mix just until all flour has been mixed in.
- Use two soup spoons and drop six biscuits onto the prepared cookie sheet. Leave the dough coarse and rough. Don’t smooth or pat down.
- Bake for about 12 minutes or until browned and cooked through.
- Serve warm out of the oven.
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