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!
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
- 2 cups flour
- 4 teaspoons baking powder
- ¼ teaspoon baking soda
- 1 teaspoon salt
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- ⅓ cup butter cold
- ⅓ cup parmesan cheese shredded
- 1 tablespoon chives chopped
- 1 to 1 ¼ cup milk
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.