Name: Easy Cheesy Drop Biscuits
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 tablespoon baking powder; 1/2 teaspoon salt; 1/4 teaspoon garlic powder (optional); 1 1/2 cups shredded cheese (cheddar, Monterey Jack, or a blend); 1 cup milk; 1/4 cup unsalted butter, melted

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These Easy Cheesy Drop Biscuits are one of my go-to recipes when I want something warm, buttery, and straight-from-the-oven satisfying without a lot of effort. With just a handful of ingredients and no rolling or cutting required, I get soft, tender biscuits packed with melty cheese and a hint of garlic. Perfect alongside soups, salads, or even on their own with a pat of butter.

Easy Cheesy Drop Biscuits

Why You’ll Love This Recipe

I love how quick and simple these biscuits are—no kneading, no biscuit cutter, just mix and drop. They bake up with golden, slightly crisp tops and soft, cheesy centers. The garlic powder adds a subtle depth, and the cheese brings that irresistible savory richness. They’re perfect for last-minute dinners or when I need a comforting bread side without fuss.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon garlic powder (optional)
1 1/2 cups shredded cheese (cheddar, Monterey Jack, or a blend work well)
1 cup milk
1/4 cup unsalted butter, melted

directions

I preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a large bowl, I whisk together the flour, baking powder, salt, and garlic powder.
I stir in the shredded cheese until evenly distributed.
I add the milk and melted butter, stirring just until combined. The dough will be thick and slightly sticky.
I use a spoon or cookie scoop to drop heaping tablespoons of dough onto the prepared baking sheet, spacing them a couple inches apart.
I bake for 12–15 minutes, or until the tops are lightly golden and the biscuits are cooked through.
I serve warm, optionally brushed with more melted butter or sprinkled with herbs.

Servings and timing

This recipe makes about 10–12 biscuits.

Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Variations

Sometimes I mix in chopped chives, parsley, or crumbled bacon for an extra flavor punch. For a spicier version, I use pepper jack cheese or add a pinch of cayenne. I’ve also made them with a little sour cream or Greek yogurt for extra tang and richness. And if I want a fluffier biscuit, I swap half the milk for buttermilk.

storage/reheating

I store leftover biscuits in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. To reheat, I warm them in a 300°F (150°C) oven for about 5–7 minutes or microwave them for 15–20 seconds. They also freeze well—I just thaw and reheat as needed.

FAQs

Can I use pre-shredded cheese?

Yes, I’ve used pre-shredded cheese with good results, but I get the best melt and flavor when I shred it fresh.

Do I need to chill the dough?

No chilling is needed—these are ready to bake as soon as the dough is mixed.

Can I make these gluten-free?

Yes, I use a 1:1 gluten-free flour blend and add a little extra milk if the dough feels too dry.

What type of cheese works best?

I like using sharp cheddar for bold flavor, but I’ve also used gouda, mozzarella, or a mix of cheeses.

How do I keep the biscuits soft?

I avoid overmixing the dough and store them in a sealed container once cooled to keep them from drying out.

Conclusion

Easy Cheesy Drop Biscuits are a fast, foolproof way to bring fresh-baked comfort to any meal. With crisp edges, fluffy insides, and a cheesy kick in every bite, they’re a recipe I keep in regular rotation whenever I want something cozy and homemade—without a big mess in the kitchen.