Buttermilk Drop Biscuits With Garlic and Cheddar Recipe

Garlicky and cheesy buttermilk drop biscuits that go with any meal. The best part? The dry mix can be prepared far in advance.

Photograph: Vicky Wasik. Video: Natalie Holt

Why It Works

  • Butter will make the biscuits richer, but less fluffy; use or omit as your prefer.
  • Finely grated cheddar keeps these biscuits light, and boosts the recipe's yield.
  • Baking powder won't neutralize the buttermilk's acidity, leaving its tangy flavor intact.
  • Buttermilk makes a thicker dough than milk, so you can use more, keeping the biscuits fluffy and moist.

These savory one-bowl biscuits are as easy as they are cheesy, which is to say: very. Best of all, the dry mix can be prepped in advance and refrigerated until the expiration date stamped on the package of cheese, so you can keep a bag on hand to bake whenever you need an easy side for a batch of chili or lobster bisque. Don't be afraid to tinker with the garlic and spice ratios listed below: their intensity will vary by age and brand of the ingredients you have on hand.


How to Make Garlic Cheddar Drop Biscuits

Recipe Facts



Active: 10 mins
Total: 35 mins
Serves: 10 biscuits

Rate & Comment


  • 9 ounces bleached all-purpose flour (1 3/4 cup plus 1 tablespoon; 255g)

  • 1 ounce unsalted butter (2 tablespoons; 30g) (optional)

  • 1/4 ounce fresh parsley or chives, finely chopped (2 tablespoons; 7 g)

  • 1 tablespoon baking powder

  • 2 teaspoons sugar

  • 1 1/2 teaspoons (6g) Diamond Crystal kosher salt

  • 1 1/2 teaspoons garlic powder

  • 1 teaspoon onion powder

  • 1/4 teaspoon sweet paprika

  • 1/4 teaspoon cayenne

  • 6 ounces sharp cheddar, finely grated (3 3/4cups; 170g) (see note)

  • 9 ounces cultured low-fat buttermilk (1 cup plus 2 tablespoons; 255g)


  1. Adjust oven rack to lower-middle position and preheat to 400°F. Sift flour into a large bowl. If using butter, dice into 1/4-inch pieces, then toss with flour and rub with your fingertips until no visible bits remain. Whisk in parsley or chives, baking powder, sugar, salt, garlic powder, onion powder, paprika, and cayenne. Add the finely grated cheddar, and toss until well combined. Pour in the buttermilk, and stir with a flexible spatula to form a soft dough.

  2. With a pair of spoons, drop the dough into 10 large portions on a parchment lined half sheet pan (it's fine to eyeball their size; no need to weigh). Bake until golden brown all over, about 25 minutes. Cool 5 minutes and serve—the flavor of the biscuits will intensify as they cool. In an airtight container, leftovers will keep up to 24 hours at room temperature; warm in a hot oven to serve.

Special equipment

Parmesan grater or microplane (see note)


The consistency of these biscuits, and even their yield, depends on using a fine, Microplane or Parmesan-style grater for the cheese. I love Microplane's fine grater because it's extra wide, and makes quick work of the cheese.

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Nutrition Facts (per serving)
181 Calories
6g Fat
23g Carbs
8g Protein
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Nutrition Facts
Servings: 10
Amount per serving
Calories 181
% Daily Value*
Total Fat 6g 8%
Saturated Fat 3g 17%
Cholesterol 18mg 6%
Sodium 542mg 24%
Total Carbohydrate 23g 8%
Dietary Fiber 1g 3%
Total Sugars 2g
Protein 8g
Vitamin C 1mg 7%
Calcium 240mg 18%
Iron 1mg 8%
Potassium 96mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)