Cheese and Garlic Drop Biscuits Recipe - (2024)


Community Pick

Submitted by Marg (CaymanDesigns)

"These are very similar to Red Lobster's Cheddar Bay Biscuits but a lot better than the recipes that start with Bisquick, in my opinion. The kids adore them."


Cheese and Garlic Drop Biscuits Recipe - (2) Cheese and Garlic Drop Biscuits Recipe - (3)

photo by Ashley Cuoco Cheese and Garlic Drop Biscuits Recipe - (4)

Cheese and Garlic Drop Biscuits Recipe - (5) Cheese and Garlic Drop Biscuits Recipe - (6)

Cheese and Garlic Drop Biscuits Recipe - (7) Cheese and Garlic Drop Biscuits Recipe - (8)

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Cheese and Garlic Drop Biscuits Recipe - (11) Cheese and Garlic Drop Biscuits Recipe - (12)

Ready In:





  • 1 cup flour
  • 14 teaspoon salt
  • 2 teaspoons baking powder
  • 14 teaspoon cream of tartar
  • 1 tablespoon sugar
  • 18 - 14 teaspoon garlic powder
  • 14 cup vegetable shortening
  • 12 cup milk
  • 14 cup shredded cheddar cheese
  • 2 tablespoons melted butter
  • 18 teaspoon garlic powder



  • Combine flour, salt, baking powder, cream of tartar, sugar and 1/8- 1/4 teaspoons garlic powder in a mixing bowl.
  • Cut in shortening using a pastry blender.
  • Mix milk and then cheese into mixture with a wooden spoon.
  • Drop by large spoonfuls onto greased baking sheet.
  • Bake at 425°F for 10-12 minutes.
  • Mix melted butter and 1/8 teaspoons garlic powder together and brush on warm biscuits as soon as you remove them from the oven.

Questions & Replies

Cheese and Garlic Drop Biscuits Recipe - (13)

  1. Can I sub butter for the shortening in this recipe and still get biscuits that are fluffy, moist and rise high?




  1. Can I sub butter for the shortening and still have fluffy, moist biscuits that rise high?


  2. These were absolutely delicious!! Marg, thank you so much for the recipe, I'll be making this one often!

    Rose is Rose

  3. Wow! These are amazing I made 50 biscuits. I am giving some to friends and family. I will definitely be making these again. I added a cup of chopped ham. It really was a great addition. Marg, another great recipe! Thank you so much.


  4. Wow! I thought I had a great recipe for buscuits...but mine doesn't compare! Thanks for sharing the recipe to these scrumptious morsels. My kids couldn't get enough of them and my DH was very impressed! Note that I changed out the shortening for butter as I'm not a fan of shortening. As well the bake time seemed a bit off, perhaps its my oven but they seemed to have need a bit more time perhaps closer to 15 minutes.


  5. I made these as a side to go with our pasta dinner tonight. The biscuit itself was great. They were very light and fluffy, not heavy at all like some other biscuits we've tried. However, my family didn't think the garlic or cheese flavors were very noticeable. For that reason, they only rated the recipe as written, 3 stars. Next time I will increase both the garlic and cheese and see how it effects their rating.


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  1. Delicious. A very light, fluffy biscuit with a rich cheese and garlic taste. I doubled the batch and they were still eaten in 2 sittings. I used minced garlic in place of the powder since I LOVE garlic. Easy to put together and ready in a snap. Will use this recipe again for sure.


  2. These turned out pretty good. I have never bought a box of Bisquick and never plan to. I want to make them again, when I do I think I'll substitute real butter for the shortening as I think it was missing the buttery flavor. Likewise, I'll double the garlic as my DH stated he couldn't taste it at all and missed it. The prep, texture and baking times were right on, I ended up with 9 medium sized biscuits, just enough to go with our Chicken Pot Pie tonight for dinner. Thanks for sharing.


  3. Fabulous! These were very delicious! I don't use shortening, so I just substituted the same amount of butter for the shortening. They turned out very soft, moist, and perfect! My family of 5 devoured them. Thank you!


  4. Soft and moist. Excellent texture! I won't change anything except doubling the cheese (or using sharp cheddar instead of medium cheddar) and maybe adding minced garlic to the batter next time.


  5. Great biscuits! Love the texture, wonderfully light and fluffy and soooo easy and quick to make. Only thing I did different was to use a 1/2 cup of sharper cheddar for a stronger flavor and I used butter instead of the shortening. Thanks for the excellent recipe!


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Marg (CaymanDesigns)

United States

  • 444 Recipes
  • 52 Tweaks

With the changes to the email notifications and removal of private messaging, I am no longer able to respond to questions about my recipes. Yet another feature change that has made the website less user friendly. It's sad to watch a fantastic site deteriorate over the years. Some of my recipes are on my blog.

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Cheese and Garlic Drop Biscuits Recipe  - (2024)


Do drop biscuits have more milk or other liquid added to the dough than rolled biscuits? ›

Drop biscuits have more milk or other liquid added to the dough than rolled biscuits. The dough is moister and cannot be kneaded or rolled; simply drop tablespoons of dough onto the baking sheet. Drop biscuits don't rise as much as other biscuits and they are always coarser in appearance and texture.

What to eat with garlic cheese biscuits? ›

Here are some ideas of what to serve with cheese biscuits: Any kind of chili, but especially Creamy White Chicken Chili. All the soup, like Homemade Tomato Soup Recipe. Seafood - salmon, crab, Shrimp and Corn Chowder, or some delicious southern style Cheesy Grits and Shrimp.

How to serve cheddar biscuits? ›

If these cheddar biscuits happen to survive long enough to make it to the dinner table, they go INCREDIBLY well with just about any kind of soup, seafood dinner, or pot roast. They ever go great with pasta dishes. Really, any meal where dinner rolls are served these cheddar biscuits should be there!

What kind of liquid is best for making biscuits? ›

Just as important as the fat is the liquid used to make your biscuits. Our Buttermilk Biscuit recipe offers the choice of using milk or buttermilk. Buttermilk is known for making biscuits tender and adding a zippy tang, so we used that for this test.

How do you keep drop biscuits from falling apart? ›

Fat aside, a common solution to crumbly biscuits is to cut back on the measured amount of dry ingredients. According to Quaker, you should be scooping flour gently with a spoon instead of sticking your measuring cup directly into the bag, which can lead to compacted mis-measurements.

What cheese is best to eat with biscuit? ›

The cheeses that work best with a Digestive are creamy goats' cheeses, as their piquancy compliments the sweetness of the biscuit. The classic digestive is a McVities or Hovis, but Doves Farm also make an award-winning digestive using 100% wholemeal flour and malt for richness.

Is cheese and biscuits unhealthy? ›

While cheese biscuits may be a tasty breakfast option, they are typically not regarded as a healthy breakfast option because they are frequently high in calories, sodium, and saturated fat.

Should butter be cold for biscuits? ›

Use Cold Butter for Biscuits

When the biscuit bakes, the butter will melt, releasing steam and creating pockets of air. This makes the biscuits airy and flaky on the inside.

How do you keep cheese biscuits crisp? ›

The easiest way to retain the freshness and texture of cookies and biscuits is by storing them in an airtight container and keeping them at a cool and dry place like a pantry.

How are drop biscuits different from rolled biscuits? ›

The most obvious key difference is texture. Drop biscuits are often made with a looser dough, almost batter-like, and the result is a denser and more crumbly biscuit.

Which type of biscuit contains more liquid in proportion to flour? ›

A drop biscuit is a biscuit made with more liquid in proportion to flour than a rolled biscuit. You can turn a rolled biscuit into a drop biscuit by increasing its liquid content. The sticky dough holds its shape when mounded but does not clean the sides of the bowl.

What does a dropped biscuit compared to a rolled biscuit have a high proportion of? ›

Dropped biscuits: made from same basic ingredients as rolled biscuits, but proportion of liquid is higher.

What's the difference between a roll and a biscuit? ›

Rolls vs Biscuits

Rolls typically use yeast as their main rising agent, whereas biscuits use baking soda or baking powder to rise. Due to the need for the yeast to activate and rise, they often take much longer than biscuits to make.

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