These “Cheesy Garlic Drop Biscuits” are the ultimate savory comfort food, perfect as a side dish for almost any meal or as a delightful snack on their own. As vividly captured in the image, these biscuits are baked in muffin tins, resulting in individual, perfectly portioned, golden-brown rounds with beautifully irregular, craggy tops. Each biscuit boasts a rich, cheesy crust from melted and slightly browned cheese, and is visibly studded with flecks of fresh green herbs, likely parsley or chives, adding both visual appeal and a burst of fresh flavor. Unlike traditional rolled biscuits that require precise handling, these are “drop” biscuits, meaning the dough is simply spooned into the pan, making them incredibly easy and quick to prepare, ideal for even novice bakers. The aroma of garlic and warm cheese fills the kitchen as they bake, promising a wonderfully savory and satisfying experience. Their tender, fluffy interior contrasts beautifully with the crispy, cheesy exterior, making them utterly irresistible. These biscuits are versatile, pairing wonderfully with stews, soups, roasted meats, or simply enjoyed warm with a smear of butter.
The golden-brown crust of the biscuits is immediately appealing, indicating a perfect bake that contributes to a desirable texture contrast between the exterior and interior. The color also suggests that the cheese on top has achieved a lovely caramelized state, intensifying its flavor. The irregular, rustic shape of the drop biscuits adds to their homemade charm, showing that they are casually spooned into the muffin tin rather than meticulously shaped.
The presence of melted, browned cheese on top is a defining characteristic. The cheesy crust not only adds a savory depth but also a delightful chewiness. The type of cheese appears to be a cheddar or a blend of cheeses that melt well and brown nicely. The visible green flecks of herbs, likely chopped parsley or chives, add a pop of color and a fresh, aromatic counterpoint to the richness of the cheese and butter. These herbs also hint at the savory profile, which typically includes garlic. The overall impression is one of warmth, savory deliciousness, and a truly comforting baked good.
Ingredients:
For the Cheesy Garlic Drop Biscuits:
- 2 cups (240g) all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon granulated sugar (optional, for balance)
- 1 teaspoon garlic powder (or 2 cloves fresh garlic, minced)
- ½ teaspoon salt (adjust based on cheese saltiness)
- ½ cup (113g) unsalted butter, very cold and cut into small cubes
- 1 ½ cups (170g) shredded sharp cheddar cheese (or a cheddar-jack blend), divided
- ¾ cup (180ml) cold buttermilk (or regular milk + ½ tbsp lemon juice/vinegar, let sit 5 mins)
- 2 tablespoons fresh parsley, finely chopped, plus more for garnish
- 1-2 tablespoons melted butter (for brushing after baking, optional)
Equipment:
- 12-cup standard muffin tin
- Non-stick baking spray OR butter for greasing
- Large mixing bowl
- Pastry blender or two knives, or food processor
- Rubber spatula
- Measuring cups and spoons
- Small brush (for melted butter)
- Wire cooling rack
Instructions:
Part 1: Prepare the Dry Ingredients and Cut in Butter
- Preheat Oven & Prepare Pan: Preheat your oven to 400∘F (200∘C). Lightly grease a 12-cup standard muffin tin with non-stick baking spray or butter.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, granulated sugar (if using), garlic powder, and salt.
- Cut in Cold Butter: Add the very cold, cubed unsalted butter to the dry ingredients. Using a pastry blender, two knives, or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining. Alternatively, you can pulse it in a food processor a few times until the mixture is crumbly. The key is to keep the butter as cold as possible.
Part 2: Add Wet Ingredients and Cheese
- Add Cheese and Herbs: Stir in 1 cup (about 115g) of the shredded cheddar cheese and the chopped fresh parsley into the flour-butter mixture. Reserve the remaining ½ cup cheese for topping.
- Add Buttermilk: Make a well in the center of the mixture. Pour in the cold buttermilk. Using a rubber spatula, mix until just combined and a shaggy dough forms. Do not overmix; the less you handle the dough, the more tender your biscuits will be. Overmixing develops gluten, resulting in tough biscuits.
Part 3: Drop and Bake the Biscuits
- Drop Dough into Muffin Tin: Using a large spoon or an ice cream scoop, drop equal portions of the dough into the prepared muffin tin cavities. The image shows the biscuits baked in the muffin tin.
- Top with Cheese: Sprinkle the remaining ½ cup of shredded cheddar cheese evenly over the top of each biscuit in the muffin tin.
- Bake: Bake for 18-22 minutes, or until the biscuits are golden brown on top and the cheese is melted and bubbly with slightly browned edges. The image displays the golden-brown crust with melted cheese.
- Optional Butter Brush: If desired, immediately after removing from the oven, lightly brush the tops of the hot biscuits with 1-2 tablespoons of melted butter. This adds extra richness and a nice sheen.
- Cool: Let the biscuits cool in the muffin tin for 5 minutes before carefully removing them. Transfer them to a wire cooling rack.
Part 4: Serve and Garnish
- Serve Warm: These Cheesy Garlic Drop Biscuits are best served warm, ideally straight from the oven.
- Garnish: Garnish with a sprinkle of additional fresh chopped parsley or chives, as seen in the image, for extra freshness and color.
- Serving Suggestion: Enjoy them on their own, or as a side with chili, soup, roasted chicken, or any savory meal.
Tips for Success:
- Keep Ingredients Cold: Cold butter and cold buttermilk are crucial for flaky, tender biscuits. The cold butter creates pockets of steam as it melts in the oven, contributing to a light texture.
- Don’t Overmix: Overmixing is the most common mistake with biscuits. Mix only until the flour is just incorporated into the wet ingredients. A shaggy dough is desirable.
- Use Garlic Powder vs. Fresh Garlic: While fresh minced garlic offers a stronger flavor, garlic powder blends more evenly into the dough without adding excess moisture, which can affect texture. Adjust quantity to your preference.
- Cheese Choice: Sharp cheddar works beautifully here for its robust flavor and melting properties, but you can experiment with other good melting cheeses like Monterey Jack, Gruyère, or a blend.
- Buttermilk Alternative: If you don’t have buttermilk, you can easily make a substitute: pour ½ tablespoon of fresh lemon juice or white vinegar into a liquid measuring cup, then fill the rest of the way to the ¾-cup line with regular milk. Let it sit for 5 minutes until it slightly curdles.
- Storage: Store leftover biscuits in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. Reheat briefly in the microwave or oven for best results.
Enjoy these incredibly easy and delicious “Cheesy Garlic Drop Biscuits”!