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These Cheddar drop biscuits are easy, fast, and very tasty. Great for a little extra for supper or camping trips.
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon dried chives
- ½ teaspoon garlic salt
- ½ teaspoon salt
- ¼ cup shortening
- ¾ cup milk
- ¼ cup shredded sharp Cheddar cheese
Directions
Step 1
Preheat the oven to 450 degrees F (230 degrees C). Lightly grease a baking sheet.
Step 2
Mix together flour, baking powder, chives, garlic salt, and salt in a large bowl. Cut in shortening until mixture has only small lumps.
Step 3
Add milk and cheese; stir until moistened. Drop dough by heaping spoonfuls onto the prepared baking sheet.
Step 4
Bake in the preheated oven until golden, 12 to 15 minutes.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 131 | |
| % Daily Value * | |
| Total Fat6g | 7% |
| Saturated Fat2g | 9% |
| Cholesterol4mg | 1% |
| Sodium278mg | 12% |
| Total Carbohydrate17g | 6% |
| Dietary Fiber1g | 2% |
| Total Sugars1g | |
| Protein3g | |
| Vitamin C0mg | 1% |
| Calcium85mg | 7% |
| Iron1mg | 6% |
| Potassium48mg | 1% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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Very easy! Like she said, they’re great just to toss something extra into your meal. They’re great just out of the oven, but got stale quickly…
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these were quick and easy, good flavour. I liked that they didn’t require a mix.
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Very easy to make and they taste good!
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We thought these were OK and has potential. I will make again with 1 teaspoon of garlic salt, omit the regular salt, and use a full cup of sharp cheddar.
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I found these had a good texture but were a little too salty. I’d substitute garlic powder for the garlic salt to keep the garlicky punch but reduce the sodium content.
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Very dry and heavy.
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Fabulous Recipe. These were so easy, I just decided to make them in the morning and they were ready for breakfast. Excellent Recipe. No more stacking on Pillsbury ready to bake biscuits, these were better. I added one fresh spring onion, one small clove of garlic and medium cheddar cheese as I didn’t have sharp. Heavenly. Thanks a lot for the recipe.
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these biscuits have the subtle flavor of “comfort food.” i’ll make these again but will add more garlic salt- the earlier review about them being too salty just stumps me. i found them to taste just the opposite. in agreement with an earlier review- be sure you eat them while still warm!
(especially yummy dipped in homemade marinara sauce) -
Thought this recipe was OK, but needed tweaking. I used aged white cheddar and fresh chives instead of dried (about 1 tbsp). I added about an extra 2 tbsp worth of milk as the batter seemed dry which helped, but the biscuits still turned out a bit on the dry side. Next time would add more liquid.
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We were snowed in after a snow storm and I happened to have everything for this recipe. The only change I made was to add more cheese. They are WONDERFUL! So easy and so yummy! I found them to be perfectly flavored.
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Good, but a little on the dry side. I definitely recommend adding much more cheese to this – I used sharp white cheddar. Also, I brushed the tops with an egg wash and sprinkled with poppyseeds before baking and they came out looking great! however, this requires a close watch since they brown much faster.. its worth it though, it gives it great texture.
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We thought these were really good. My 10yo daughter wasn’t crazy about them, but everyone else was. After baking, I brushed them with 2 tablespoons of melted butter with 1/8tsp of garlic powder. I thought they were almost as light as the Bisquick kind. I did have to add a bit more milk to get the dough to come together. Thanks for the recipe!
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I really enjoy the simplicity of this recipe especially on a cold winter day with a nice bowl of clam chowder!
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I really enjoyed these biscuits. My revisions to the recipe included adding a bit more garlic and cheese than called for and no chives. I think had I used garlic powder instead of garlic salt, it would have turned out better, as they were a bit salty tasting when they first came out of the oven. They are great, though, as snacks later even after supper… just put them in the fridge, they’re great cold!
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This is such a good recipe. You can add whatever you want to give it your own flair. I love the simplicity!
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Really good, I’ve made them time and time again. I used oil instead of shortening to make them a bit healthier otherwise I make them exactly the same. Their super quick and can compliment almost any meal!
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Like Red Lobster Cheddar Bay Biscuits, and you can make/eat as many as you want without continuously harrassing the waiter to bring more!
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Good, quick and easy. Instead of dried chives I used some chopped onion, plus I added some fresh chopped garlic, very tasty and very easy to make!
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Just delicious! I had the benefit of reading other reviewers’ comments so I added a couple of tablespoons of parmesan cheese in addition to the cheddar (I resized the recipe to serve 8). Also, I used skim milk and I froze the butter and then grated it into the flour mixture (a trick I learned from a different biscuit recipe). This made it easier to blend the butter in with the flour. The biscuits came out crunchy on the top and bottom but light and fluffy in the middle. My daughter said this recipe is a “keeper.”
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these taste yummy,but didn’t fluff up like I thought they would.
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Easy and so yummy.
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Quick & Easy! I made a few adjustments, i.e. no chives and substituted milk/butter for shortening. The result was a tasty, but semi-bland and thick/heavy (tasting) biscuit. Next time, I’ll still use the milk/butter sub but add just a tad more milk, as well as more garlic.
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Quick and easy! I ran out of Bisquick for the recipes that I normally used and tried this one instead. I did think they tasted a tad like flour, so I will tweak next time. I brushed a butter/garlic mix on top when I pulled them from the oven.
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Very tasty. Substituted mozzarella cheese for cheddar and yogurt instead of shortening. Didn’t have dried chives, so used dried parsley. Added dried onion flakes, garlic powder, a dash of basil & oregano. Very moist & flavorful. Quick too- took about 5 min to mix all ingredients together.
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I thought the biscuits were quick and easy. I did not use chives and instead of cheddar cheese I used taco cheese. They turned out really good and will make again.
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These were pretty good. I actually made 2 batches. The first ones I made exactly as written. They were maybe worthy of a 3 star rating. I probably wouldn’t make them again if following the recipe as written. Then I made them following the reviews. I used butter instead of shortning, more milk, more cheese, added parmesean too, and brushed them with garlic salt and melted butter after coming out of the oven. I would make them like this in a heartbeat.
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Wow! These were so yummy. I didn’t change a thing.
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This was great for a quick & easy biscuit to go with soup.
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Good biscuit. Easy to modify to your personal taste. Watch them or they will dry out.
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Good biscuit. Easy to modify to your personal taste. Watch them or they will dry out.
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Was really good after some adjustments. I first halved the recipe to 6 servings. Added an additional TBSP of milk, additional 1/4 tsp of garlic salt added a an additional 1/4 cup of shredded mexican cheese. Brushed the tops of the biscuits with a combo of Garlic salt and melted unsalted butter. Made 8 nice size biscuits. Cooked 15 min exactly.
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Super easy and VERY yummy!
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I really like these and so did my kids. I think next time I will and a little more garlic salt because I like mine with more garlic. But it was fantastic and I know these will be served a lot in my home. Thank you!
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This was really good. I used garlic powder instead of garlic salt and increased it to a heaping Tsp. (we like garlic) Also increaded the cheese. It’s a nice light biscuit with a crunchy crust and fluffy inside! Yummy. THX
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Yummy and easy! I followed other reviews and added a little extra milk, garlic and some parmesean. Had no lard so used butter. Had no chives used basil. I would give it a 5 if I hadn’t made little changes….so easy and quick!!! Thanks!!
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Best biscuit recipe ever!! Came out perfect…light and fuffy, crispy with melted cheese on the bottom! I did substitute butter as I had no shortening, and would make it the same way again. Might cut down the garlic salt just a bit…
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I was very disappointed in this recipe.I don’t know what went wrong. I think they needed more milk, because they were not the consistency to be dropped on to a sheet. I had to roll out like other biscuits, and cut into shape. Even so they were too dry and tasted doughy. Also they didn’t rise and I used newly bought baking powder. If anyone has any suggestions, I sure would be grateful. After reading all the reviews, I think I must be doing something wrong.
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Bland. It does make nice fluffy biscuits but nothing like Red Lobster’s.
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Delicious! I’ve made a similar recipe using baking mix and was specifically looking for a recipe made from scratch. I did use butter instead of shortening, a full tsp. of garlic powder, more cheese and maybe a tablespoon more milk. Brushed with butter when done and my family devoured them!
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Too stiff for drop biscuits. I added 2 T. more milk. Next time I’ll double the cheese, too, and double the garlic salt but omit the regular salt.
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Really good flavourful biscuits. I increase the butter slightly and used 1 cup of milk instead of 3/4 cup. Sometimes I also add a few shakes of parmesan or some bacon bits. When I don’t feel like cooking dinner, I open a can of soup and quickly whip up these. Dear hubby gushes more than if I’d spent all day preparing a meal.
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These were pretty good. I used all ingredients but the chives. I added 1 cup milk instead of the 3/4 cup. I wish I would of added more garlic and cheese. This was good with out rice, ham and cheese bake.
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YUMMY! I made a few changes due to lack of ingredients…No chives, I used Dried minced garlic in place of garlic salt, half butter and half shortening. They were so good. Will make again. Soon!
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OMG! These are awesome…I have made them for a topping to chicken pot pie and stayed closer to the recipe except using self rising flour, veg oil and garlic salt. No chives. I also have made them in the morning to use for my breakfast sausage gravy. Both have been YUMMY!
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I used almost a whole cup of grated swiss cheese instead of the cheddar…yummie!!!!! didn’t use any chives ‘cos I had none and instead of garlic salt,used celery salt….oh,instead of shortening ,used real butter….delicious!!!!!!
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generally I really like this but did make a couple changes: salt plus garlic salt is too much salt/not enough garlic for me…so changed the garlic salt to just plain garlic powder. I also doubled the cheddar. No shortening on hand/used butter. I used buttermilk instead of milk just becauase I had it on hand in the ‘fridge and I personally like buttermilk biscuits. I gave a 5 for me as above/a 4 star rating with needing to add a lot of stuff for more robust flavor. Someone who likes a milder flavor will probably like it “as written”.I like stuff bursting with flavor.
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I’ve been going through a lot of biscuit recipies lately, looking for the right one. This definitely did the trick! I had to half the recipie due to an ingredient being nearly out, and I did not include garlic, and used green onions instead of chives. It was fantastic.
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This is a dry biscuit, but very yummy. The only thing that would make them better is drizzling melted butter over them with garlic powder.
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These were very simple to make and taste just like the biscuits from “Red Lobster.” I will be making these again!
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Very good! My son made these to go with dinner and they came out perfectly. We did use garlic powder instead of garlic salt and about a cup of shredded cheese. Baked them in muffin cups. Thanks for the recipe
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A good basic recipe that’s made fantastic by making a few changes. I used a full tablespoon of dried chives, & a teaspoon of garlic powder instead of salt. I also used vegetable oil instead of shortening, & a full cup tex-mex shredded cheese in the place of cheddar. And they turned out wonderfully. A lot of people have suggested adding parmesan as well & I’ve made these using a pre-shredded 4 cheese blend of italian cheeses from the deli section of my grocery store with equally delicious results. Will be coming back to this one again & again.
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Pretty good and easy to make! I added more cheese.
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They are very tasty my whole family loves them. I’ve made them several times I sometimes add things like fresh diced onion, bell pepper, garlic an parmasion And sometimes I don’t change a thing. They are always great.
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Absolutely dry and bland, I would probably add more milk and quite a bit more of the spices.
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There is a golden rule when making biscuits. ” the wetter the dough the better the biscuit” This recipe i found to need an extra 1/4 cup or milk to qualify as a dry biscuit when cooked. I fallowed the recipe exactly. After making 2 biscuits as a test I found the recipe was so flawed I added more milk and some more spices such as taragon chopped onion and pepper. i also added a small handful of extra cheese. Only then did the recipe taste decent. This recipe is nothing more then flawed.
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How is this perfect for CAMPING if they are made in the oven? Can someone help me adjust this to propane stove top directions!!!!
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So happy to find a drop biscuit recipe to use as a guideline! I almost never follow a recipe exactly. Instead of garlic salt, chives, and milk, I used 1c. buttermilk, 1t. kosher salt, & 1/2 c. aged white cheddar. I served it for breakfast with scrambled eggs, diced ham & onions, topped with some of the same white cheese. I look forward to making these biscuits again; they were perfect. It would definitely be good with fresh chives. I will do a decadent bacon grease and bits instead of shortening for a special occasion. My oven only heats to 350, I made 9 good size biscuits and baked for 30 mins.
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Excellent recipe! I did use 1 cup milk and also added straight 1/4tsp garlic powder and fresh chives instead of dried. My only comment is I think I would cut the salt a bit next time.
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Great simple recipe. The texture is just how biscuits should be–a bit dry and crispy outside, light and moist inside. I felt like it needed some changes, though. I added fresh green onion with the cheese and milk since I didn’t have chives, and that was a nice addition. I followed other reviewers’ advice and added some extra Parmesan with the aged cheddar, but still thought they weren’t cheesy enough. Also tasted like way too much garlic salt. Next time, I’ll cut down on the garlic salt and add raw garlic with the green onion.
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These were super easy and delicious! I substituted dried chives for fresh chives from my garden and it was fantastic!
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I didn’t think that these buscuits would really turn out with “restaurant” quality. They were wonderful and scarfed down. Thanks for this recipe.
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These biscuits are almost a staple in my house. I always substitute butter or margarine for shortening. Sometimes I make them with the garlic, chives and cheese and other times I just make them plain. This also makes a super yummy crust for pot pie.
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I rarely follow a recipe exactly and we eat a lot of organic and whole foods so I made this recipe with whole wheat pastry flour and butter. I wanted a little more herbs so added 1/2 tsp of an Italian Mix. I used 1% milk and had to add another 1/4 cup on top of the 3/4. Had no sharp cheddar so used a little of parm and a monterey jack and mild cheddar mix. Probably a little over 1/2 cup of cheese total. I made big biscuits so got 10 out of the batch and baked them for 11 ish minutes on a baking stone. They turned out great. This is an awesome base recipe.
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these were delicious, I have been trying to match Red Lobster and these seem to come the closest to it, loved them
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these were delicious, I have been trying to match Red Lobster and these seem to come the closest to it, loved them
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I made these biscuits exactly as written however they were a little bland. After reading previous comments though I will try this again with the added falvor suggestions!! 🙂
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This recipe is fool-proof and delicious, whatever you put in!
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These were certainly easy to make. They came out a bit drier for me. If you are looking for a moister style biscuit this may not be it. I used half and half instead of milk. Used Garlic Powder and fresh herbs (thyme, rosemary, parsley) and actually smashed some flat and used over chicken pot pie instead of crust. Because of the dryer texture they worked out well with the gravy of the pot pie. I will make these again, I just mixed it all in a bowl with a fork and it was pretty easy. I hand shaped those that I didn’t place on pot pies.
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A good recipe to work from. As others noted, I also increased the liquids and still found the outer edges to be dry though inside was moist – will adjust timing on next batch. I used 2c whole wheat pastry flour, 1 1/2T baking powder, 1/2t garlic salt and onion powder, 1c milk, 6T butter, 3/4c mixed cheese, 1t minced garlic. Did not have chives but will definitely add those or parsley in next batch for added flavor.
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found it very very bland
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I make mine with 1 cup of buttermilk and olive oil instead of shortening and it comes out fantastic. Use 10 tbsp of olive oil for every cup of butter.
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I tried this recipe tonight, and the biscuits turned out great! I did follow the suggestion to use butter and garlic powder instead of garlic salt. I would like to try it with garlic salt next time to compare as mine were a tad bland. Only reason I didnt give it a five is because I didnt make it exact. Overall, this recipe is a keeper 🙂
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Ever since I had Red Lobster’s biscuits, I have been trying to replicate them, that is until now. These are absolutely phenomenal. I altered it just a tad. I used a quarter cup of butter, I was out of chives, so instead I added a dash of rosemary (that is like 3 or 4 shakes out of one of those tiny spice containers), added 1 tsp of garlic powder instead of garlic salt, and 1 cup of buttermilk. I never have to go to Red Lobster again for them. These are so simple to make and so delicious. I ate almost half a dozen in 1 sitting. 🙂
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We don’t usually like drop biscuits but as long as you add an extra 1/2 cup milk and double the cheese, these are nice and moist in the middle. I also followed reviewers advice and brushed them with melted butter once they were done. My oven ran a little hot at 450, so next time I’ll probably bring the heat down to 400.
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Great, quick, and easy. I made 8 biscuits with 1 cup flour, .5 tbsp bkg pwd, .5 tsp garlic powder, .25 tsp salt, little more than 1/8 cup butter, 1/2 cup almond milk, shredded cheese for my half, shredded parmesan cheese in all dough. Brushed with garlic salt and melted butter after coming out of oven. Hubby loved them and they were milk free for him!
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Pretty terrible.
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These were excellent. I followed the advice of other reviewers and substituted garlic powder for garlic salt. I also used butter instead of shortening, increased the milk and cheese to 1 cup and added 1/8 cup of crumbled sharp Imperial Cheese.
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These were super easy and fast to make. They turned out very light and flaky. I did do a couple of slight tweaks to the recipe. I didn’t have any shortening or butter so I substituted cold coconut oil and cut it into the flour mixture with a pastry cutter like you would with butter.
I also added more cheese, probably about 1 cup or so and a little bit more salt & garlic, though the next time, I’d nix the extra salt.
They turned out great with just the slightest hint of coconut, which I didn’t mind at all. Fantastic straight out of the oven! -
Turned out great! I added a little extra milk, cheddar cheese and Parmesan cheese as others recommend. Best when they first come, brushed with garlic butter. Okay the next day.
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Disappointed in these. I followed the recipe and ended up throwing them out. They lacked flavor and were very dry and bland. I ended up re-making this recipe and upped the milk, butter, cheese, garlic and chives. Sadly I didn’t write down what I did but they were delicious!
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Everyone liked them. We had them with Brunswick Stew! I didn’t have shortening or milk so I used butter and buttermilk. Also I didn’t have chives.
I still used garlic and salt. And I didn’t really measure anything, I just poured buttermilk in until it was moist and I grated cheese until it looked like enough.
Oh, and I did cut down the baking powder to 2 teaspoons. My rule of thumb is to use a teaspoon per cup of flour because once I had a terrible experience with some biscuits that tasted like straight baking powder!
I baked them in a large muffin tin. Yum! -
I like that it was quick and tasty, I made Fancy Fish Italiano and it was a good paring. thanks, happy cooking!
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This was a simple recipe and very good. My son used them for his project in his nutrition class and found it easy to make. I did make a few changes. I used butter instead of shortening and used 1/2 cup of butter. I increased the milk to 1 1/4 cups and 1 cup of cheese. I melted 1/4 cup of butter and brushed the biscuits with the melted butter once the came out of the oven. They were delicious!
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I think this is a keeper. I did a few things differently. I sifted all the ingredients, added 1/4 cup of butter, I used onion powder, and added bacon bits. They are amazing!
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Just made these and pulled them out of the oven. Followed some other comments, went with about a cup of milk, 1/2 cup of cheese and 1/3 cup grated butter. Also used about 1/2 tsp of garlic powder and a few cranks of pepper. Turned out pretty good. I got 9 out of the original recipe and it took 12 min in oven. 4 are gone already. So definitely a hit
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never been able to make biscuits – this one is no fail and OMG never using store bought again – thank you thank you thank you!!!!!
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I added more milk but they were still dry. Good with stew though.
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Awesome starter! I used celery salt in lieu of plain and upped the milk to a cup, cheese to 1/2 cup and shortening t 1/2 cup butter – AMAZING. Thanks for setting the groundwork, they turned out amazingly delicious.
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I love them iused buttermilk and they were awesome
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These came out great. I like extra garlic so I added a tablespoon of minced garlic.
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ad to add another 1/2 cup flour.
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Added a little more milk than the recipe called for. So easy and perfect with soup. Drizzle some melted butter on the biscuits when they come out of the oven! YUM!
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very good, only needed more cheese which of course is a personal preference. Also, I added before the milk so as not to overmix the dough.
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The hubby loved them. I used shredded Italian mix cheese.
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These were pretty darn good, just not great as we expected. Texture was spot on; needed more butter and salt to really pop, I think.
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I brushed them with melted butter before baking them. I wish they were a little more moist. I really enjoyed them though. I would make them again! Just serve them with some butter. Yum!
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This recipe is rely good!
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Biscuits turned out pretty good-very quick to make … i used fresh chives …didnt have any garlic powder or salt on hand …next time i would use more cheese …or to add parmesan cheese too as one of the other reviewer suggested … and i also used oil instead of shortening ….but over all this is a good recipe and will make again ..
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These are another of my husband’s favorites! I’ve made them so many times for him that I made some small changes. I use 1 cup of milk, added some parmesan and about 1 cup of shredded cheddar. Can never have too much cheese!
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I used garlic powder and a little salt. Yummy.
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