This garlic cheddar biscuits recipe yields soft, buttery, cheesy drop biscuits that mimic Red Lobster’s famous cheese biscuits. Ready in less than 30 minutes, they’re quick, satisfying, and perfect served warm.
These cheesy biscuits pair wonderfully with soups like Tuscan white bean or shrimp and corn chowder, make a tasty accompaniment to seafood pot pie, and work well alongside creamy pasta dishes or a hearty chili.
This is my go-to garlic cheddar drop biscuit recipe. I’ve tested and refined it over several years until it hit the balance of tender crumb, cheesy flavor, and garlic butter finish that I love. It’s simple to prepare and well-loved by family and guests.
Why This Recipe Works
- Uses milk for a rich flavor; mixing milk with vinegar creates a buttermilk substitute that helps the biscuits stay airy and tender.
- Uses oil in the dough for a moist, less crumbly texture; the biscuits are finished with a buttery brush for flavor.
- No rolling or cutting—these are drop biscuits, scooped and dropped onto a sheet for fast, easy preparation.
- No added sweeteners—these savory biscuits don’t need sugar, keeping the flavor focused on garlic and cheese.
- Easy to customize—add green onions, crumbled bacon, or swap cheeses to suit your taste.
Key Ingredients
- Milk — adds richness and moisture; combined with vinegar it acts as a buttermilk substitute.
- Cheddar cheese — shredded mild cheddar or Colby Jack works great; pre-shredded is fine.
- White vinegar — a small amount acidifies the milk and helps the rise.
- Butter — melted and brushed on the tops after baking for flavor and shine.
- Baking powder — the leavening agent that gives these drop biscuits their lift.
- Oil — a neutral oil (vegetable or canola) keeps the crumb tender and moist.
Scroll to the recipe card for exact ingredient amounts and nutritional information.
Substitutions
- Oil — you can substitute melted butter or melted coconut oil, but texture may be slightly more crumbly.
- Milk — water, unsweetened almond milk, or oat milk can be used in a pinch.
Variations
- Different cheeses: try gouda, Gruyère, sharp cheddar, or add a bit of parmesan or asiago for a sharper finish.
- Green onions: fold in 1/4 cup chopped green onions for color and bite.
- Bacon: cook and crumble 4–6 slices and mix into the dough for a smoky addition.
Instructions
These drop biscuits are straightforward. Preheat your oven to 375°F and prepare a baking sheet with parchment or nonstick spray.
Step 1. Mix 1 cup milk with 1 teaspoon white vinegar and let sit 5 minutes to create a buttermilk substitute.
Step 2. Whisk together the dry ingredients—flour, baking powder, salt, garlic powder, black pepper, and dried basil.
Step 3. Stir the shredded cheddar into the dry mixture so the cheese is evenly distributed.
Step 4. Add the milk-vinegar mixture and 1/2 cup oil to the dry ingredients and stir until just combined. The dough will be sticky; avoid overmixing.
Step 5. Use a 2–3 tablespoon scoop or spoon to portion the dough into about 16 balls (roughly 50 g each) on the prepared baking sheet. Space them apart and optionally sprinkle extra cheese on top.
Step 6. Bake at 375°F for 15–18 minutes until the tops are just turning golden. Brush warm biscuits with 3 tablespoons melted butter and serve immediately.
Frequently Asked Questions
A combination of cheesy, garlicky, buttery flavor and a tender, flaky texture makes these biscuits irresistible.
They go well with many dishes, including chilis, soups (tomato or creamy varieties), seafood like shrimp chowder or salmon, and creamy pasta dishes.
Milk or buttermilk produce the most tender and flaky biscuits because of the fat content.
Store at room temperature up to 3 days. To freeze, cool completely, place in an airtight container, and freeze up to 3 months. Reheat in the oven or microwave before serving. Avoid storing them with other baked goods to prevent garlic transfer.
Top Tips
- Do not overmix—stir just until combined to keep the biscuits tender and flaky.
- Use a dough scoop for evenly sized biscuits and consistent baking.
- Store at room temperature rather than refrigerating; refrigeration can dry bread products more quickly.
More Fluffy Bread Recipes
- Cheese Pretzel Sticks
- Soft Baked Amish Pretzels
- Soft Fluffy French Bread
- Honey Butter Cornbread
Did You Try This Recipe? If you make these biscuits, please leave a rating and a comment in the recipe card. Sharing your feedback helps others and I love hearing how they turn out.
Printable Recipe
Garlic Cheddar Drop Biscuits
Ingredients
- 1 cup milk
- 1 teaspoon white vinegar
- 2¼ cups all-purpose flour
- 1 Tablespoon baking powder
- ¾ teaspoon salt
- 1½ teaspoons garlic powder
- ¼ teaspoon ground black pepper
- ¼ teaspoon dried basil (or Italian seasoning)
- 1½ cups shredded cheddar cheese
- ½ cup vegetable or canola oil
- 3 Tablespoons butter, melted (for brushing)
Instructions
- Preheat oven to 375°F. Grease a cookie sheet or line with parchment paper.
- Combine milk and vinegar in a small bowl or measuring cup, stir, and let sit 5 minutes.
- In a medium bowl, whisk together flour, baking powder, salt, garlic powder, black pepper, and basil.
- Stir in the shredded cheddar until evenly mixed with the dry ingredients.
- Add the milk mixture and oil, mixing until just combined and no dry pockets remain. Do not overmix.
- Portion dough with a 2–3 tablespoon scoop into about 16 balls on the prepared sheet. Optionally sprinkle extra cheese on top.
- Bake 15–18 minutes until tops are lightly golden. Brush with melted butter and serve warm.
Nutrition
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