Easy Drop Biscuits & Garlic Cheddar Biscuits
Easy Drop Biscuits & Garlic Cheddar Biscuits is a easy American recipe that serves 8. 150 calories per serving. Recipe by Baker Bettie on YouTube.
Prep: 15 min | Cook: 17 min | Total: 42 min
Cost: $3.03 total, $0.38 per serving
Ingredients
- 2 cups All-Purpose Flour (240 g, sifted)
- 1 tablespoon Baking Powder (14 g, double‑acting)
- 1 teaspoon Salt (4 g, kosher or table salt)
- 1/2 cup Cold Unsalted Butter (112 g, cut into small cubes; keep refrigerated until use)
- 1 cup Milk (240 ml, any kind (whole, 2%, or buttermilk for extra tang))
- 1/2 teaspoon Garlic Powder (for dough; additional 1/2 tsp for garlic butter glaze)
- 2 cups Sharp Cheddar Cheese (200 g, shredded; reserve ~2 Tbsp for topping)
- 1/2 teaspoon Fresh Parsley (finely chopped, optional for glaze)
- 2 tablespoons Unsalted Butter (28 g, melted for glaze)
Instructions
Preheat Oven
Set the oven to 450°F (230°C) and let it preheat while you prepare the dough.
Time: PT5M
Temperature: 450°F
Combine Dry Ingredients
In the large mixing bowl whisk together the flour, baking powder, salt, and garlic powder (if using).
Time: PT2M
Cut in Cold Butter
Add the cold butter cubes to the dry mixture. Using a pastry blender (or fork), cut the butter until the mixture resembles coarse crumbs with pea‑size pieces.
Time: PT3M
Add Milk
Pour in about three‑quarters of the milk and stir gently with the whisk until just combined. Add more milk a tablespoon at a time only if the dough looks too dry; you want a thick, shaggy batter.
Time: PT3M
Fold in Cheddar
Stir in the shredded sharp cheddar, reserving a small handful for topping later. Mix just until the cheese is evenly distributed.
Time: PT2M
Portion the Biscuits
Line a baking sheet with parchment or butter a 10‑inch cast‑iron skillet. Using the 2‑ounce scoop, drop the dough onto the sheet/skillet, spacing them about 1 inch apart. You should get 8‑10 biscuits.
Time: PT3M
Add Cheese Topping
Sprinkle the reserved cheddar evenly over the tops of the biscuits.
Time: PT1M
Bake
Place the sheet or skillet in the preheated oven and bake for 15–18 minutes, until the tops are deep golden brown.
Time: PT17M
Temperature: 450°F
Prepare Garlic‑Butter Glaze
While the biscuits bake, melt the 2 Tbsp butter in a small saucepan, stir in the remaining ½ tsp garlic powder and parsley. Keep warm.
Time: PT3M
Brush Biscuits
When the biscuits are done, remove them from the oven and immediately brush the tops with the garlic‑butter glaze.
Time: PT2M
Nutrition Facts
- Calories
- 150
- Protein
- 5 g
- Carbohydrates
- 15 g
- Fat
- 8 g
- Fiber
- 0.5 g
Dietary info: Vegetarian
Allergens: Dairy, Gluten
Ingredient Substitutions
- Instead of All-Purpose Flour: Bread Flour, Whole Wheat Flour (will be denser)
- Instead of Baking Powder: Cream of Tartar + Baking Soda
- Instead of Salt: Sea Salt
- Instead of Cold Unsalted Butter: Cold Salted Butter (reduce added salt), Cold Lard, Cold Shortening
- Instead of Milk: Buttermilk, Almond Milk (will affect flavor)
- Instead of Garlic Powder: Fresh minced garlic (use 1 clove)
- Instead of Sharp Cheddar Cheese: Gruyère, Monterey Jack
- Instead of Fresh Parsley: Dried Parsley (1/4 tsp)
- Instead of Unsalted Butter: Melted Margarine
Equipment Needed
- Large Mixing Bowl
- Whisk
- Pastry Blender
- Measuring Cups
- Measuring Spoons
- 2‑Ounce Ice Cream Scoop
- Parchment Paper
- Baking Sheet
- Pastry Brush (optional)
Critical Steps — Do Not Skip
- Keep the butter extremely cold when cutting it into the flour.
- Do not over‑mix after adding the milk; stop as soon as the dough comes together.
- Bake at a high temperature (450°F) to achieve a crisp exterior and fluffy interior.
Chef Tips from the Video
- For extra flavor, substitute half the milk with buttermilk.
- If you like a spicier kick, add a pinch of cayenne pepper to the dry mix.
- Use a chilled metal baking sheet for an even hotter surface.
Troubleshooting
Biscuits are dense and hard.
Make sure the butter stays cold and avoid over‑mixing after adding the milk. Also verify the baking powder is fresh.
Biscuits spread too much and lose height.
Use the full 2‑ounce scoop and keep the dough thick; add milk only until the batter is thick, not runny.
Cheese melts and runs off the biscuits.
Reserve a small amount of cheese for topping after the biscuits are on the sheet; this creates a crust that stays on top.
Storage
Refrigerator: Store in an airtight container for up to 3 days; reheat in the oven or toaster oven.
Freezer: Freeze baked biscuits in a single layer, then transfer to a freezer bag for up to 2 months. Reheat directly from frozen.
Room temperature: Best eaten same day; can sit uncovered for up to 1 day but will lose crispness.
Make-Ahead Tips
- The dough can be mixed and refrigerated for up to 24 hours before baking.
- Baked biscuits freeze well; bake, cool completely, then freeze.
- Glaze can be prepared ahead and brushed on just before serving.
Frequently Asked Questions
What is the cultural significance and history of American‑style drop biscuits in Southern cuisine?
Drop biscuits originated in the American South as a quick, leavened bread made with baking powder instead of yeast. They were traditionally served with gravies, fried chicken, or breakfast meats, and have become a staple comfort food across the United States.
How do garlic cheddar biscuits differ from the classic Red Lobster Cheddar Bay biscuits?
Baker Bettie's version uses a simple drop‑biscuit dough with added garlic powder and sharp cheddar, baked at a higher temperature for a crispier crust. The Red Lobster recipe typically incorporates a butter‑garlic glaze after baking, but the flavor profile is similar.
What regional variations of biscuits exist within American cuisine?
In the South, biscuits are often made with buttermilk and served plain or with honey. In the Northeast, they may be sweeter and include sugar. Some regions add herbs, cheese, or cornmeal for texture and flavor.
When are biscuits traditionally served in Southern culture?
Biscuits are a common breakfast item, a side for lunch or dinner, and are also served at holiday meals such as Thanksgiving and Christmas, often paired with gravy, fried chicken, or honey butter.
What authentic ingredients are essential for traditional American biscuits versus acceptable substitutes?
Traditional biscuits use all‑purpose flour, cold butter (or lard), baking powder, and milk or buttermilk. Substitutes like shortening or cold lard can replace butter, and plant‑based milks can replace dairy, though texture may change.
What other Southern dishes pair well with garlic cheddar biscuits?
They pair beautifully with shrimp and grits, fried catfish, collard greens, or a hearty chicken and sausage gumbo. The cheesy, garlicky flavor also complements creamy soups like chowder.
How has the American biscuit evolved over time in modern home cooking?
Home cooks now often add cheeses, herbs, and spices to the basic biscuit dough for variety. Quick‑mix baking powders and stand‑mixers have streamlined the process, while still preserving the flaky texture that defines the classic biscuit.
What are the most common mistakes to avoid when making garlic cheddar drop biscuits?
Common errors include using warm butter (which prevents flaky layers), over‑mixing the dough (creates tough biscuits), and adding too much milk (makes the batter runny). Follow the cold‑butter and minimal‑mixing guidelines for best results.
Why does this recipe use a 2‑ounce scoop instead of rolling the dough?
A 2‑ounce scoop creates uniform, thick biscuits quickly and keeps the dough from being over‑handled. Rolling can compress the layers and produce a denser texture, whereas the scoop preserves the light, fluffy crumb.
What does the YouTube channel Baker Bettie specialize in?
Baker Bettie focuses on approachable, step‑by‑step baking tutorials for home cooks, covering everything from basic breads and pastries to creative twists on classic recipes, often emphasizing technique and ingredient quality.
Last updated: August 30, 2026
