Man, oh man… You’re going to really want to make these. For real.
Some of you may recall a few months ago when I tried to make a knockoff of Red Lobster’s Cheddar Biscuits. They were good—but not great. And lucky for everyone, this gal was determined to find a better version. I was on a mission. And Hallelujah! I’ve found it!
Thanks to a little tweaking and edits to Cooks Illustrated Drop Biscuits, I am happy to share these little goodies with you all. Cheesy, flavorful and super easy to make. And since they’re “drop biscuits”, you don’t have to mess around with rolling out the dough.
I’m a happy camper! In fact, I’ve got to show you them again. Just indulge me, okay?
And of course, these would be fabulous for any upcoming holiday festivities. 🙂
Cheddar Cheese Drop Biscuits
Adapted from Cooks Illustrated
Makes approximately 12 biscuits
2 Cups Unbleached All-Purpose Flour
2 Teaspoons Baking Powder
½ Teaspoon Baking Soda
1 Teaspoon Sugar
¾ Teaspoon Table Salt
½ Tablespoon Garlic Powder, plus 1 teaspoon to be added to the 2 tbsp melted butter for brushing biscuits
1 Cup Cold Buttermilk
1 Cup Shredded Cheddar Cheese
2 Tablespoons Chopped Chives (or scallions)
8 Tablespoons Unsalted Butter, melted and cooled slightly, plus 2 tablespoons melted butter for brushing biscuits
Adjust oven rack to middle position and heat oven to 475 degrees. Whisk flour, baking powder, baking soda, sugar, garlic powder and salt in large bowl. Combine buttermilk and 8 tablespoons melted butter in medium bowl, stirring until butter forms small clumps.
Add buttermilk mixture to dry ingredients and stir with rubber spatula until just incorporated and batter pulls away from sides of bowl. Fold in cheese and chives. Using greased ¼ cup dry measure, scoop level amount of batter and drop onto parchment-lined rimmed baking sheet (biscuits should measure about 2¼ inches in diameter and 1¼ inches high). Repeat with remaining batter, spacing biscuits about 1½ inches apart. Bake until tops are golden brown and crisp, 12 to 14 minutes.
Brush biscuit tops with a mixture of the remaining 2 tablespoons melted butter & 1 teaspoon garlic powder. Transfer to wire rack and let cool 5 minutes before serving.
16 thoughts on “Cheddar Cheese Drop Biscuits…REDEMPTION!”
Looks soooo tasty. I’ve recently been on a drop biscuit kick myself…so quick and easy. 😉
Thank you so much! If you have other great drop biscuit recipes, please feel free to FW them over. I’m in love with them now 🙂 Cheers!
Wow, these sound perfect! I love Red Lobster biscuits and haven’t had them in ages. I have never made drop biscuits, but I am liking the sound of them 🙂
Oooh! You’ll just love drop biscuits—no fuss at all! 🙂 Cheers
I confess to having a weakness for those Red Lobster Cheddar Bay Biscuits, but I’ll take these any day! I like how you can see all the cheese in them.
THANK YOU! I may have been a little indulgent on the cheese……but wait, can you ever have too much cheese??? 🙂
Oh I’m sure these were waaay better than the Red Lobster version! They look “Drop”-dead gorgeous! Hehe!
lol Peggy!!! Thanks so much! They were quite tasty! Cheers!
I just made these tonight, they were amazing!
YAY! So happy to hear that they worked out well for you 🙂
I made these tonight and my super picky husband LOVED them! He’s raving to all our family and friends!! Thanks for the post!!
So glad to hear it, Ashley! And the leftovers make delish breakfast sandwiches, too 🙂
Made these tonight. they freaking ROCK. way easier than cutting the butter into flour as well. My kids loved them. I might up the cheese next time (just because I can) but this recipe is a keeper!