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Fluffy Cheese Drop Biscuits

Fluffy Cheese Drop Biscuits


Deliciously cheesy, buttery drop biscuits that go from an idea to done faster than you can say, "YUM!"MORE+LESS-

1 3/4

cups all-purpose flour

1

tablespoon plus 2 tsp baking powder

6

tablespoons butter, cold and cut into 1/2-inch cubes

1 1/4

cups shredded sharp cheddar cheese

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  • 2

    In the bowl of a stand mixer, combine flour, baking powder, salt and sugar.

  • 3

    Add in butter and whisk until butter is in pea-size pieces.

  • 4

    Add in cheese and buttermilk and mix until dough is wet and shaggy.

  • 5

    Using an ice cream scoop or spoon, scoop 1/4 cup-size pieces of dough 2 inches apart onto a baking stone or parchment paper-lined baking sheet.

  • 6

    Bake 15-20 minutes or until very lightly browned. Serve warm.

No nutrition information available for this recipe

More About This Recipe

  • In this crazy holiday season, sometimes the last thing we have on our Christmas lists is time. We’re too busy going from this store to that party to take time to breathe, let alone bake or cook anything tasty. That’s why quick and easy recipes, like this one for Fluffy Cheese Drop Biscuits, come in handy – you’ll go from an idea to done to “Yum! More, please!” in less than a half-hour.

    It’s a Christmas miracle, really.

    These are “drop” biscuits, which literally means you drop pieces of dough onto a baking sheet and bake them exactly as they are. They’re supposed to be imperfect. Though after you take a bite of the buttery, cheesy, warm goodness inside, those “imperfect”-looking biscuits start looking more and more perfect with each subsequent bite.

    I decided to make these biscuits with buttermilk and sharp cheddar cheese, which yielded a power-punch of tart, savory flavors. But you can use whatever ingredients you fancy with this recipe. Blue cheese and a handful of chopped scallions also taste delicious in this dough; so does a dousing of garlic butter on top or a flurry of chopped parsley inside. If you’re not a fan of buttermilk, you can use regular milk instead.

    No matter what variety of ingredients you choose, with the versatility, quickness and ease of this recipe these biscuits can be your new hostess gift--or treat for Santa instead of the old cookies-and-milk standby. In fact, I bet he’d be pleasantly surprised to find biscuits by the tree this year!

    Stephanie (aka Girl versus Dough) joined Tablespoon to share her adventures in the kitchen. Check out Stephanie’s Tablespoon member profile and keep checking back for her own personal recipes on Tablespoon!


How to Make Drop Biscuits

In a food processor, pulse to combine flour, baking powder, sugar, and salt. Once those ingredients are combined, add cold butter cubes and pulse mixture about 10 times to break down butter into small pea-sized pieces.

Add buttermilk, then pulse about 10 times until dough clumps together in one side of the food processor.

Use a large 3-tablespoon cookie scoop to drop scoops of the biscuit mixture onto a baking sheet. You should have 12 scoops. Bake for 15 minutes in the lower third of the oven until golden brown. Enjoy!

Drop biscuits are the biscuits for people who get a little nervous about tackling the regular roll-and-cut biscuits. And I totally understand being intimidated, by the way. I&rsquove made regular biscuits enough times that I have the hang of it now, but I can easily remember those first few times I made biscuits. In my head I could hear someone yelling at me, repeating the most absurd tip I had read on the internet: &ldquoPretend you have your grandma&rsquos arthritic hands!&rdquo

It caused a lot of nervousness, trying to make sure I mixed the dough properly but also making sure I didn&rsquot overwork the dough. If all that sounds intimidating to you too, let drop biscuits be your new best friend. They&rsquore a lot easier to make, and they&rsquore still totally delicious, golden brown, and fluffy.

This is a basic recipe for plain drop biscuits, but feel free to add your favorite ingredients to these. I often make a cheddar scallion variation&mdashmy absolute favorite&mdashby adding 1/2 cup of grated cheddar and 2 tablespoons of sliced scallions to the flour. You could even add some crumbled bacon, too.


Ham and Cheese Drop Biscuits

Yield: 24 servings

prep time: 20 minutes

cook time: 20 minutes

total time: 40 minutes

The easiest, simplest homemade drop biscuits made with less than 20min prep! And they’re so buttery, so flaky and so perfect!

Ingredients:

  • 3 cups all-purpose flour
  • 1 cup shredded extra-sharp cheddar cheese
  • 3/4 cup diced ham
  • 1/4 cup chopped fresh parsley leaves
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon freshly ground black pepper
  • 3/4 cup unsalted butter, frozen
  • 1 3/4 cups buttermilk

Directions:

  1. Preheat oven to 475 degrees F. Line 2 baking sheets with parchment paper or silicone baking mats.
  2. In a large bowl, combine flour, cheese, ham, parsley, baking powder, baking soda, salt, garlic powder and pepper.
  3. Grate butter using the large holes of a box grater. Stir into the flour mixture.
  4. Add buttermilk and stir using a rubber spatula until a soft dough forms.
  5. Drop 24 large mounds of the dough (about 3 tablespoons each) onto the prepared baking sheets.
  6. Place into oven and bake for 14-18 minutes, or until golden brown, rotating pans halfway through baking.
  7. Serve warm.

Did you Make This Recipe?

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What are the different types of biscuits? Which is the best biscuit recipe?

There are two main types of biscuits. The difference between the two are mostly in the technique of mixing and working the gluten in the flour. Each has its preferred use.

On one side, you have drop biscuits. These are barely worked and mixed just enough to combine into a dough, before scooping into portions, chilling and baking.

These biscuits are best for the dinner table or a snack in between meals.

On the other side, you have a folded dough. This method works the gluten and folds butter into layers, giving you a flaky biscuit. Check out these amazing flaky biscuits!

This biscuit recipe will show you how to make the best drop biscuits to wow your friends, family, and coworkers! Surprise them by creating these deliciously addicting biscuits.


  1. I prefer to use parchment paper over greasing baking sheet with oil or butter. Biscuits tend to brown faster at the bottom and will stick to the baking sheet. If you are using baking sheet that is thin, it will over heat and stick at the bottom.
  2. Ensure butter is chilled and cut into smaller cubes. Smaller cubes = easier to break it up in the flour. I prefer to use fingers to break butter instead of pastry cutter. For those who don’t enjoy cutting/pinching butter into the flour, here’s a great tip for you. Grate chilled butter, add it to flour and mix. Grated butter also means more evenly spread butter in the dough!
  3. Use whole milk. It’s best! Fat in the milk will help make biscuits flakier and tender.
  4. DO NOT OVER MIX!Seriously! STOP MIXING as soon as dough comes together. Even if there is dry flour and batter has lumps, do not mix. Rather add a teaspoon or more whole milk to blend dry ingredients to the dough.
  5. If you have self-rising flour, use it! Use self-rising flour instead of flour+baking powder+salt mix. It simplifies the process and number of ingredients that you need to pull out.
  6. Generously brush melted butter-herb mix on the biscuits. This will make biscuits tender and rich in taste. If any butter-herb mix is leftover, brush it again on top of the biscuits after baking is done before servings. More butter = richer tasting and better tasting biscuits.

DON’T FORGET TO CHECK THESE OTHER FAVORITE DISHES USING CHEDDAR CHEESE:

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