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Excellent drop biscuits made with lots of real butter, garlic, and herbs!
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 2 teaspoons white sugar
- ½ teaspoon cream of tartar
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ½ cup chilled unsalted butter, cut into cubes
- 1 cup shredded mild Cheddar cheese
- 1 teaspoon dried Italian seasoning
- 1 cup cold whole milk
- 2 tablespoons salted butter, melted
- ½ teaspoon dried parsley flakes
Directions
Step 1
Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet.
Step 2
Sift flour, baking powder, white sugar, cream of tartar, 1/3 teaspoon garlic powder, and salt together in a large bowl. Mash unsalted butter cubes into the flour mixture with a pastry cutter or large fork until coarsely blended. Mix Cheddar cheese and Italian seasoning into the flour mixture.
Step 3
Pour milk over the flour mixture while stirring until you get a tough and sticky dough. Drop dough by the tablespoon onto the prepared baking sheet.
Step 4
Bake in preheated oven until lightly browned, about 15 minutes.
Step 5
Stir melted salted butter, parsley flakes, and 1/2 teaspoon garlic powder together in a bowl; brush over biscuits immediately upon removing from the oven.
Recipe Tip
For slightly crispier tops, return to the oven for 2 minutes after brushing with the butter mixture.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 215 | |
| % Daily Value * | |
| Total Fat14g | 17% |
| Saturated Fat9g | 43% |
| Cholesterol37mg | 12% |
| Sodium214mg | 9% |
| Total Carbohydrate18g | 7% |
| Dietary Fiber1g | 2% |
| Total Sugars2g | |
| Protein5g | |
| Vitamin C0mg | 1% |
| Calcium146mg | 11% |
| Iron1mg | 7% |
| Potassium89mg | 2% |
*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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These were tasty! Might cut back slightly on the Italian seasoning next time though. Served these with home made chicken noodle soup for dinner. Kids gobbled them up.
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After a fairly disappointing experience recently with another, similar, biscuit recipe, this one was a wonderful reward. Whereas the previous biscuits were too heavy on the garlic and cheese, these gratefully had neither of those issues. I did, however, skip the “Italian” seasoning, which I am not a fan of. In its place I substituted fresh, chopped dill. These baked up fluffy and plump, nice flavors, none overbearing.
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Not bad but flat tasting and a little greasy. Made exactly as directed except used 2% milk instead of whole.
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My Mom used to bake biscuits like these when I was a child. Today was gloomy and cold so we cooked up some ham and potato soup and baked these biscuits per recipe but with slightly different seasoning. Fresh rosemary was used in place of the Italian seasoning. The biscuits were fluffy, full of flavor and a delicious compliment to soup. We will be making these again soon!
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Needed a bit more bitter than specified but these are absolutely delicious
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These were good, I cooked them only 10 minutes and they were perfect. I made them using a tablespoon so the biscuits were small, which I liked.
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I used salted butter but otherwise followed the recipe exactly and it turned out perfectly. Surprisingly, it was not overly salty.
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These were okay, but not nearly as good or as easy to make as the Cheddar Biscuits on this site. Won’t be baking these again.
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Extremely simple, very delicious! Didn?t have Italian seasoning, and had to add an extra splash of milk, but that wasn?t the recipe?s fault!
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Loved this recipe! I only changed out a few things, just based on what I had available. I didn?t have cream of tartar; I used white vinegar instead. I don’t drink milk. So, I didn?t have that around; I used soy milk instead. I don?t eat cheese as much these days, so, I just omitted it from the recipe. I also used salted butter, because 1) that?s what I had and 2) I knew the batter would need some sharpness in the absence of cheese.
Turned out beautifully! The biscuits were light, fluffy, soft inside, buttery, and a bit crispy/flakey (for lack of a more accurate word). I ate the whole batch, minus the few my partner ate. Definitely doing this again!
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I made these exactly as the recipe indicated but with salted butter. They turned out light and delicious! I will definitely make them again.
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Followed the recipe exactly as written and my family and I loved it! I served this with beef stew. 🙂
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Ohhhhh my goodness! I baked this with minestrone soup and it sure was a hit with everyone! I prefer to slather on the butter coating, so I’ll double the ratio of that to the dough recipe. Also add a pinch of salt to the butter sauce to make it savory and salty on the pallet too 🙂
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These were spectacular! I didn’t have regular milk so I sed buttermilk and they we absolutely scrumptious! Very popular by the whole fam. We would add a bit more liquid but all in all this is a keeper!
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This is my FAVORITE go-to recipe for biscuits. I?ve also rolled the dough out in a sheet pan and covered it in Mexican blend shredded cheese. SO GOOD!! ??????
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Followed the recipe except since others said it was greasy, I used 2tbsp less butter and it was still greasy. Also bland. Definitely did not need the melted butter brushed on after coming out of oven.
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I dropped these biscuits on top of carrots, peas, onion and celery with about a cup chicken soup mixed with milk. I put chicken breasts on top and baked 35 minutes before adding dropped biscuits and baking at 400 for 15 minutes.
Good flavor. -
These were delicious! My brother is allergic to dairy, so I substituted vegan butter and oat milk and left out the cheese. Even with all the substitutions the texture was really nice and the flavor was great. I also didn’t have Italian seasoning on hand so I used Tony Chachere’s instead. I was afraid it would overwhelm the garlic but it just added a little bit of flavor underneath the garlic instead.
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It turned out pretty good. I did make a few changes; mostly because I didn’t have all the ingredients.
Instead of Italian seasoning, I used a mix of thyme, basil and rosemary. I did not have Cream of Tartar. I googled for a substitute for it. There were many substitute suggested along with a suggestion to just omit it. so I omitted it.
I also reduced the butter to 1/2 a cup. -
Really good! Will be saving this and making again, yum. Smells great too. I didn’t have tartar so didn’t add that. Not sure how that would change the taste…
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