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Quick and Easy Cheddar Drop Biscuits

Feel free to omit the cheese from the recipe; it works just as well without it. You can also swap in a different cheeses or additions if you're feeling creative. Adapted from Serious Eats. Makes about 16 biscuits.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Quick Bread
Author: Suzanne Cowden


  • 1/2 cup (1 stick) cold unsalted butter
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 2/3 cup (about 2 ounces) grated cheddar cheese
  • 3/4 cup whole milk


  • Chop butter into 1/4-inch pieces and return it to the refrigerator to keep it cold until needed.
  • Preheat oven to 400°F and line a baking sheet with parchment paper or grease it with butter.
  • Measure flour, baking powder, and salt into a large bowl; whisk to combine.
  • Add chopped butter and cheese to dry ingredients and toss to coat with flour. Working quickly with your fingers or a pastry blender, rub or cut butter and cheese into the flour until it resembles coarse meal.
  • Add milk and stir with a fork until a slightly sticky, shaggy dough forms; do not over-mix.
  • Using a 2 tablespoon cookie scoop, transfer generous mounds of dough to the prepared baking sheet.
  • Bake biscuits until golden brown, about 15 to 20 minutes. Let cool slightly on baking sheets before transferring to a wire rack. Serve warm or at room temperature.