Garlic Cheese Drop Biscuits

Easy Garlic Cheese Drop Biscuits (No Rolling Required!)

What goes better with a hearty bowl of soup than a warm, buttery biscuit? While I love a classic homemade cornbread, sometimes you want something different. These Garlic Cheese Biscuits are the perfect partner for our Cheeseburger Soup.

If you’ve ever been intimidated by homemade biscuits—don’t be! These are “drop biscuits,” which means there is no rolling, no cutting, and no floury mess on your counter. We’re using a cast iron skillet with a little bacon grease for that perfect crispy bottom.

They are buttery, cheesy, and incredibly easy. Let’s bake!

Ingredients

• 2 cups Self-rising flour
• 4 tbsp Butter (½ stick), chilled
• ¾ cup Milk (Whole milk or buttermilk work equally well)
• 1 cup Cheddar cheese, shredded (reserve a little for the tops)
• Bacon grease (for the pan)
• For the topping: 2 tbsp melted butter mixed with 1 tsp garlic powder and 1 tsp dried parsley

Instructions

1. Prep the Pan: Preheat your oven to 425°F. Coat the bottom of a cast iron skillet with bacon grease.
2. Grate the Butter: Take your chilled butter (you can even freeze it briefly!) and grate it directly into the flour. Toss the flour and butter together so the butter doesn’t stick to itself.
3. Mix: Add the milk and most of the cheese. Stir until just combined. Important: Do not overwork the dough!
4. Drop: Using a spoon, drop the dough directly into the skillet. Place them close together, but not touching, so they have room to rise.
5. Bake: Sprinkle the reserved cheese on top of the biscuits. Bake for about 12 minutes until golden brown.
6. Glaze: As soon as they come out of the oven, brush the tops with the garlic butter and parsley mixture.

Frequently Asked Questions

• What if I don’t have a cast iron skillet? No problem! You can bake these in a regular baking pan or on a baking sheet.
• Do I have to use bacon grease? I use bacon grease because I always save it, but if you don’t have any, you can grease your pan with shortening, butter, or even just oil.
• Can I use buttermilk? Yes! I usually prefer buttermilk for biscuits. In the video, I was out of buttermilk (and even out of the vinegar I use to make substitute buttermilk!), so I used whole milk. Both work great.
• Can I make these more garlicky? For this recipe, I put the garlic in the butter topping so the soup would shine. However, if you are a huge garlic lover, feel free to add some garlic powder directly into the biscuit dough before baking!