I am well aware that there are approximately a million versions of these delightful biscuits roaming around online. However, when my friend Lesli emailed me to tell me she had “rocked it” with the cheddar biscuit and did I want the recipe…how could I say no? I was sure they would excel above the other versions I had tried before.
And they absolutely did. Which should be no surprise since Lesli is an amazing cook and I should know to trust her judgment completely when she’s rocked anything in the kitchen. Light and tender, cheesy and buttery, these drop biscuits are a breeze to make and nearly melt in your mouth. A perfect compliment to a light, spring dinner.
Two Years Ago: Shockingly Simple French Dip Sandwiches
Cheddar and Herb Biscuits
Printable Version
Printable Version with Picture
INGREDIENTS:
2 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon garlic powder
1/2 teaspoon salt
2 tablespoons shortening
3 tablespoons butter, cold
1 cup buttermilk
1 1/4 cups grated sharp cheddar cheese
DIRECTIONS:
Preheat oven to 425 degrees. In a medium bowl, combine flour, baking powder, garlic powder and salt. Cut in shortening and butter until coarse crumbs are formed. Lightly mix in grated cheese. Mix in buttermilk just until moist (dry spots here and there are ok – the biscuits will be tough if they are overmixed). Drop the biscuits onto a greased or lined baking sheet. Bake for 12-14 minutes, until browned and golden. While the biscuits are baking, in a small bowl combine three tablespoons melted butter, 1/4 teaspoon dried parsley flakes, 3/4 teaspoon garlic powder and a pinch of salt. Right when the biscuits come out of the oven, brush the butter/herb mixture over the biscuits evenly (alternately, you can dip the top of the biscuit into the butter mixture). Serve immediately.
Recipe Source: slightly adapted from Lesli D.
Over the next week or so, I’ll be posting recipe focused on Easter and Spring menus, like these biscuits. Click the above image to see all the Easter/Spring recipes already added!
{ 55 comments… read them below or add one }
These will be great to serve on Easter with ham and your glorious cauliflower gratin! Thanks for sharing, Mel!
Mmmm…drop biscuits with cheeese. They look wonderful!
Hi there, these look so yummy! Question tho, I don’t have shortening. If you were going to substitute would you just use an extra 2T of butter?
These would go sooo good w/ the tomato bisque you have photographed above too
These look fabulous- so much better then the ones made with Bisquick!
I’m going to try these. I’ve tried other recipes but they never live up to what I expect. These look pretty too!
These look delicious, I am always a sucker for cheese…
how do these compare to the red lobster beauties? they’re the end-all, be-all in my eyes.
These are my favorite kind of biscuits, I use the exact same recipe. Except I guild the lily so to speak and make a garlic butter spiked with Lemon juice and brush the tops when I take them out of the oven. The lemon amps up the cheese and garlic flavors and gives it a little tiny bit of tang, the one thing that seems to be missing from most RLobster copycat recipes.
That should have said ‘make the garlic butter spiked with Lemon’ not ‘make A .. .’
I was wondering the same thing as Grace above. They look amazing. I’m bookmarking the recipe.
These are going to be perfect with the roasted chicken I have in the crockpot right now. Thanks for the timely suggestion!!!
Mmmm! I am REQUIRED to bring Cheddar Garlic biscuits to every family dinner…I will try this recipe to see how it compares to my standard. Thanks for posting!!
Oh My these sound fabulous! I’m bookmarking them right now!
Check out my site when you have a chance, I nominated you for a blogger award…
http://jennsfoodjourney.blogspot.com/2010/03/now-i-am-really-blushing.html
Grace – I haven’t had the Red Lobster variety in a long time. These are definitely a bit lighter – and probably don’t have quite that “zing” that the R.L. biscuits have…but they are still might tasty in my book. Guess I need to go to my local R.L. and do a side-by-side taste test. Now that would be fun.
Erika, yes, I would just substitute butter for the shortening.
How many do these make?
And how big should I make the drops?
I’m making these tonight along with your cordon blue casserole. I’m sure they both will be delish!
hayley, I’m sure this is too late, but this makes about 10-ish biscuits. I mound a big spoonful, probably a couple tablespoonfuls for each biscuit. Hope they worked out for you!
Don’t worry about it, I figured them out. Mine may have been smaller because I made like 16 or something, but they were perfection. I made them for my whole family and we all fought over the last one.
My absolute favorite thing of yours I’ve tried (and I’ve tried a lot)! They were just perfect. I served them with your casserole and that was perfect too. My family was in heaven! Thanks!
hayley – wow, I’m so glad these were such a hit! Thanks for letting me know. I’m thrilled you and your family liked them so much.
Thank you so much for posting all of your recipes, they have really added a lot to our weekly menus over here. I loved this recipe, we had it with a pasta salad tonight. Perfect addition! I added 1 cup cheddar cheese and 1/4 cup swiss, I think it added just enough of a “sour” taste to the biscuits. We will definitely make these again!!
Bonnie – thanks for your comment! I’m so glad you liked this recipe – what a delicious dinner with pasta salad. I’m also grateful you included your variations – sounds delicious!
I’m new to your website — so far very excited to try some of your delicious looking recipies. I have always loved to cook good meals and have a large family. I look forward to trying your recipies and good ideas.
Sharron
When I make these, I always make a bit extra of the butter/herb mixture. I put it right on the table to brush extra goodness on the insides of the biscuit too. Yummy!
Cheryl – excellent idea!
I’m not much of a cook but love to try new things for my family. I just made my first attempt at these last night and to my surprise they turned out very good! My whole family loved them. Thank you so much for posting this recipe.
Thanks, Dawn! I’m guessing you are a much better cook than you give yourself credit for – so glad these turned out!
I didn’t have herbs for the topping or buscuit so I did without, still good.
Thanks, Susan!
These were SO quick to make, I couldn’t believe I hadn’t tried anything like this before. And they were delicious.
Thanks, SJ!
This is our favorite biscuit we love them with spaghetti. Thanks Mel.
Tiffany – I bet these go great with spaghetti! Fantastic idea…
These just made my night! They were phenomenal, along with every other recipe I’ve tried from your blog. Thanks for all the hard work you put into this site!
These are divine! Warm and buttery and herby and soft! This is a keeper!!!
The recipe is a little confusing – so there are 3 Tbsp. of butter in the biscuts, and also 3 Tbps. of butter for the topping?
Hi Kelley – yes, there are three tablespoons butter in the biscuit recipe and then an additional three tablespoons in the topping (all the topping ingredients are listed together in the recipe instructions).
Thanks! I made the biscuits this evening. I didn’t have enough butter for the topping, but they were fantastic even without it. Light and fluffy, just like you said!
These are so great! I made them with a chopped jalepeno. They turned out amazing. I will definitely save this recipe. Thank you so much!
not a fan of shortening can I use more butter
Luv2cook – you can definitely try using more butter. I haven’t tried it but it should work fine (you might have to keep your eye on the texture of the biscuits – adding more or less flour as needed).
These were delicious! My husband and I absolutely loved them! You can never go wrong with cheesy biscuits
I just made these right now and they are heavenly- thanks for another great recipe!
Hi Mel!
Just a quick question…do you think these would go well with pizza? I’m having a pizza party next week and was wondering what “bread” sticks/biscuits/etc.. to serve with it. If you think there is something else that would work better that’s on your site, what would you suggest?
Thanks! and as always, LOVE your blog!!!!!!
Jodie
P.S…….
Sorry Mel, I also forgot to ask….So that I’m not making biscuits during the party, could I make them and put them on cookie sheets and put them in the fridge a few hours before the party and then take them out and put in the oven just before we are about to eat?
THANKS!
Jodie
Jodie – hmmm, I guess that’s more of a personal taste question. I don’t really think biscuits go well with pizza, but having said that, I don’t think that means you shouldn’t make them! If I am looking for another side for pizza (other than fresh fruit, veggies or salad), I usually stick with breadsticks and make extra pizza sauce, warm it up and offer it as a dipping sauce. If you do make the biscuits, I think making them ahead of time, refrigerating and baking should work just fine!
Thanks Mel! I trust your opinion, so I’ll probably stick with my originally planned bread sticks then….I just saw these and thought “I wonder how these would taste with pizza???…” I’ll save them for something else! They look so yummy! Have a good day!
Jodie
Yours seems really close to the one I’ve tried – which was really good!! I’ll try this one out, it is probably great too!
Any time “bisquick” is in the recipe, I’m fairly sure it’s not going to be great.
However, these looks fantastic!
Thank you for sharing this recipe. We totally loved them! It has been years since I have been to Red Lobster, but I dare say these are better. Nothing like guaranteeing you get them straight out of the oven, too. They had a nice sharp buttery, salty, garlicky bite to them. I was able to use my ice cream scoop (I love my ice cream scoop!) to drop them on the baking sheet. We ended up with 8 large biscuits. (The size helps prevent so many seconds and I can tell myself that I am only having one). They went great with our Cream of Broccoli soup. Anyway, thank you again for posting this recipe.
Man, these were so good! Crispy on the outside, soft in the middle, cheesy, salty, garlicky, mmmmm. Served with the split pea soup and kale salad from your blog – those seemed like the ultimate healthy counterbalance to these biscuits. And, really, a perfect meal. Thanks Mel!
Made these yesterday. Oh, my gosh! They were awesome. I have a similar recipe but never have been crazy about it. These were so much better. Thank you for sharing the recipe.
I was wondering if you thought these would freeze well? I’d love to make up a big batch, and freeze some so that I could just pop them out of the freezer & let them defrost on weeknights.
Thanks!
Hi Kristina – I think these would freeze great and would fare well defrosted and heated in the microwave for a few seconds to get them warm and tender again.
Thank you!
Made these tonight and they were amazing! Super easy to make in a hurry and they turned out great. Definitely keeping them in the rotation from now on.
YUM! Made these for the first time last night! Definitely a keeper!
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