These Cheese Drop Biscuits are a family recipe we’ve been making for decades. They’re cheesy, easy to make and go with almost any main dish.
It costs about $2.18 to make 20 of these cheese biscuits. That’s just $0.11 per biscuit.
If you find yourself buying the tube of store-bought biscuits because you are intimidated by making biscuits from scratch, then this recipe is for you! There is no rolling, no yeast, no biscuit cutting tools involved, and they are mixed by hand.
This recipe is one that came from Beth’s grandma. Beth remembers her grandma making it for most family functions, and one Beth has continued using and adjusting over the years with her own family. So naturally, our kids cheer when they see them on the table!
These biscuits are made without shortening and take just six ingredients. The butter and cheese set these biscuits apart from our Buttermilk Biscuits. These biscuits are full of buttery and cheesy goodness.
The biscuits are fluffy, flaky, and tender. Everything that a biscuit should be. They are an excellent option for a quick and easy homemade side dish.
Ingredients & Cost:
- 1 ½ cups all-purpose flour – $0.29
- 1 Tablespoon baking powder – $0.11
- 6 Tablespoons salted butter – $0.60
- ¾ cup milk – $0.12
- 1 egg – $0.10
- 1 ½ cups sharp cheddar cheese – $0.96
To learn more about how we price our recipes, check out Budget Recipes Explained.
- First, preheat the oven to 400 degrees F. Then spray a baking sheet with nonstick cooking spray and set aside.
- Using a large bowl, whisk together the flour and baking powder.
- Next, add the butter. Use a pastry cutter to cut the butter into the flour mixture.
- Whisk together the milk and the egg in a liquid measuring cup.
- Add the liquid and cheese to the flour mixture.
- Stir until moistened.
- Scoop the biscuit dough into scoops and drop them on the baking sheet.
- Finally, bake for 8-10 minutes and let them cool slightly before serving.
RECIPE VARIATIONS AND SUBSTITUTIONS
- Instead of sharp cheddar cheese you can use any variety of cheese that melts well like colby, pepper jack, gouda, etc.
- This recipe doubles, triples, etc well. You’ll just need to bake the biscuits in batches.
- Sometimes we like to add 2 chopped up jalapenos for an extra flavor kick.
- Once the biscuits come out of the oven, you can brush them with melted butter.
Serve: These are best served warm. To re-warm, pop a few at a time in the microwave for about 15-20 seconds.
Store: Store these in an airtight container at room temperature for 2-3 days.
Freeze: Once cooled, place the cheese drop biscuits in a freezer-safe container or Ziploc bag and freeze for 1-2 months.
Defrost: Defrost at room temperature for 1-2 hours or overnight in the refrigerator.
- Baking sheet
- Liquid measuring cup
- Mixing bowl
- Measuring cups
- Mixing spoon
- Measuring spoons
- 2 Tablespoon cookie scoop
- Pastry cutter
A drop biscuit does not need to be cut into shape to make it. The name comes from the process in which these biscuits are made. Drop the biscuit dough from a spoon onto a baking sheet and bake.
The issue could be because the oven was not hot enough when baking the biscuits. When baking at a higher temperature, it creates steam that helps the biscuits rise as high as possible, giving you those flaky, tender biscuits you love.
GET KIDS INVOLVED
Ages 2-3: Have them help you dump the ingredients into the bowl. Guide their hands as you mix the dough. A fun counting activity would be to count the rolls as you drop the biscuits from your bowl to the prepared baking sheet.
Ages 4-5: Your child can help mix the ingredients together. Guide their hands as you teach them how to cut the butter with the pastry cutter.
Ages 6-8: Guide their hands to scoop the dough and drop the biscuits on the baking sheet. Have them pre-measure all of the dry and wet ingredients for you. Then, teach them how to crack an egg properly.
Ages 9-11: Supervise them while they prepare the entire recipe. Remember to have them read it twice before beginning the recipe.
Ages 12+: Let them prepare the entire recipe, unsupervised, while you do the happy dance in the corner!
- We always buy our cheese and butter at warehouses like Costco or Sam’s club. The price is cheaper per pound, and every little bit helps!
MORE BREAD RECIPES
- 1 Hour French Bread
- Best White Bread
- Buttermilk Drop Biscuits
- Copycat Texas Roadhouse Rolls
- Corn Muffins
- Easy Garlic Bread
- Grandma’s Homemade White Bread
- Large Batch 1-Hour Dinner Rolls
Cheese Drop Biscuits
- baking sheet
- Liquid measuring cup
- mixing bowl
- measuring cups
- mixing spoon
- Measuring spoons
- 2 Tablespoon Cookie scoop
- pastry cutter
- 1 ½ cups all-purpose flour
- 1 Tablespoon baking powder
- 6 Tablespoons salted butter at room temperature
- ¾ cup milk anything but skim
- 1 egg
- 1 ½ cups grated sharp cheddar cheese
PREP OVEN AND BAKING SHEET:
- Move the oven rack to the middle position and preheat the oven to 400 degrees F.
- Spray a baking sheet with nonstick cooking spray and set aside.
MAKE BISCUIT DOUGH:
- In a large bowl whisk together flour and baking powder.
- Add butter to the bowl and use a pastry cutter to cut the butter into the flour mixture until it only has small lumps.
- In a liquid measuring cup, whisk together the milk and the egg.
- Add it to the flour mixture along with the cheddar cheese.
- Stir until moistened. Don’t overmix!
- Use a cookie scoop or spoons to drop 1 ½ – 2 tablespoons of dough onto the prepared baking sheet.
BAKE AND COOL:
- Bake for 8-10 minutes or until slightly brown around the edges.
- Cool for 5 minutes before serving.
- Serve and enjoy.