These deliciously fluffy drop biscuits are easy to make with no rolling required. Simply mix, drop, and bake.
These biscuits add a new twist on a typical drop biscuit with the addition of garlic, chive, & Parmesan. Make these for serving with soups or stews, or even to have with breakfast!
Why We Love These Biscuits
- These tender baking powder biscuits can be made in just one bowl.
- They only use 5 basic ingredients.
- Drop biscuits don’t need to be rolled out (which means less mess, less cleaning).
- These biscuits are super tasty and failproof every time!
Ingredients
BUTTER Be sure your butter is cold. Cold butter creates little pockets in the biscuits for better texture. Work the butter in using either a pastry blender (or 2 forks) until the mixture resembles peas.
FLOUR All-purpose flour is something we always have on hand, you can substitute 1/2 cup with wheat flour if desired.
FLAVORS Garlic & onion plus chive and Parmesan cheese add extra flavor to these drop biscuits! Feel free to add in some shredded or cheddar or a few dried chili flakes. Even jalapenos can be added in for some spice!
How to Make Drop Biscuits
Drop biscuits are super simple to make since there’s no need to roll them out.
- Mix dry ingredients together.
- Cut in cold butter with a pastry blender or fork (dough should become crumbly, like small peas). Mix in chives & cheese.
- Add milk, combine until just barely mixed. Then just drop by spoonfuls onto a baking sheeet & pop in the oven!
Tips for the Best Biscuits
- The colder the butter, the better the biscuit. Try cutting the butter into cubes and refrigerating it until icy cold.
- Once the milk is added, a quick mix of the dough is all that really needed. Don’t overdo it, or the biscuits can lose their fluffy & tender texture.
- These biscuits can be dropped on top of chicken stew for chicken and dumplings. About 15-20 minutes before stew is ready to serve, drop biscuit dough on top, then cover with a tight-fitting lid. Don’t lift the lid before time is up!
How to Store
- Drop biscuits with cheese keep fresh in the fridge for 3-4 days. Just store them in a zippered bag or an airtight container.
- Baked drop biscuits can also be frozen, and will keep their quality for up to four months.
- Warm them up in the microwave or toaster oven or serve biscuits and gravy for breakfast!
Our Favorite Biscuit Recipes
- Easy Drop Biscuits – 6 simple ingredients
- Easy Biscuit Chicken Pot Pie – the best comfort food
- Ham and Cheese Drop Biscuits – made from scratch
- Biscuits and Gravy – so flavorful
- Homemade Biscuits – tender & flaky
- Skillet Chicken & Biscuits – ready in 40 minutes
Did you love these Garlic Drop Biscuits? Be sure to leave a comment and a rating below!
Garlic Drop Biscuits
Ingredients
- 2 cups all-purpose flour
- 4 teaspoons baking powder
- ¼ teaspoon baking soda
- 1 teaspoon salt
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- ⅓ cup cold butter
- ⅓ cup shredded Parmesan cheese
- 1 tablespoon chopped fresh chives
- 1 to 1 ¼ cup milk
Instructions
- Preheat oven to 400°F. Line a large baking sheet with parchment paper (or grease it well).
- Combine flour, baking powder, baking soda, salt, onion & garlic powder in a medium bowl. Whisk to combine.
- Add cold butter and cut in with a fork until the mixture is the size of peas or slightly smaller. Add parmesan cheese and chives and stir.
- Add milk a bit at a time stirring after each addition until you make a dough that is sticky and can be dropped with a spoon. The dough should be a bit softer than cookie dough.
- Drop dough by heaping tablespoons to create 12 biscuits.
- Bake 12-15 minutes or lightly browned.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Bread, Side Dish
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Easy and delicious! I read one review that said the biscuits weren’t flavorful enough so I added more chives and garlic powder. Great flavor and super tender! Thank you!
Oh my goodness they are so good! My husband and I had to cut down on how much we were eating them because we are fit. So now I make them with dinner sometimes as a treat. So easy to make! Thank you!
So glad you are enjoying them! They are so delicious.
I made two substitutions. I used whole wheat pastry flour, and scallion greens minced for the chives. They were a big hit. Tender and buttery.
So happy you enjoyed them, Mary!
Wow! These drop biscuits were so easy to make. I added sharp cheddar cheese. These were so light & fluffy. We started to eat them before they were cooled off.
I will make these again.
Thanks for sharing this recipe.
So happy you enjoyed them!
I’ve made them twice and we love them. I added a tad extra garlic & parmesan cheese the second time. You can prep the dry ingredients early then add the rest when your ready to cook. The leftovers can be microwaved for 10-15 sec and just as good as the day you baked them. This will be a regular addition to our meals.
Thank you for sharing Spend with Pennies!
So glad you loved them Lindy, thank you for sharing your reheating tips!
My husband makes these all the time; we always have some in the fridge. OUTSTANDING! Thanks Holly for another great recipe.
So happy to hear that! Glad you are enjoying it.
Great recipe and easy as well. I would, if I may, offer this suggestion. I grated with a kitchen mandoline the cold butter. It can be mixed same way with a fork but is easier than a larger piece of cold butter
But is now my go to drop biscuit recipe which I make drop biscuits most over the cut out type
Thanks for the great tip with the butter Ralph! So glad you’ve loved the recipe.
The nutrition information for Garlic Drop Biscuits is in error. What you list is 54 carbs per biscuit but the actual carbohydrate value is approximately 18 carbs per biscuit. Biscuits usually run around 20 carbs for one biscuit. The biscuits tasted fine and I did not notice the garlic flavor much or not at all. My wife liked making them.
So glad you enjoyed them, Joel.
Excellent recipe very easy to follow but so full of flavor!
Had to be in oven longer than 15min. Found them quite bland following recipe exactly?
Sorry to hear that, Marsha. If you make them again we would love to hear how you adjust the seasonings to add more flavor.