Cheddar and Herb Biscuits
Light and tender, cheesy and buttery, these cheddar and herb drop biscuits are a breeze to make and nearly melt in your mouth.
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
Ingredients
- 2 cups (284 g) all-purpose flour
- 1 tablespoon baking powder
- ¼ teaspoon garlic powder
- ½ teaspoon salt
- 2 tablespoons shortening
- 3 tablespoons (43 g) butter, cold
- 1 cup buttermilk
- 1 ¼ cups grated sharp cheddar cheese
Instructions
- 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.
Recommended Products
Recipe Source: slightly adapted from Lesli D.
I’ve been making these for years and they are phenomenal. I’d give them a 10/10. Recently, I’ve had to adapt my recipes to be gluten free for my son. I tried this just swapping with gluten free flour. They are as best as can be expected for gf, I’d give an 8/10.
Would you recommend these biscuits for biscuits and gravy? Or do you have a different biscuits recipe you would recommend? Thanks Mel!
Hi Alana, I don’t know if I’d use these biscuits for biscuits and gravy, but these three recipes would be good options!
https://www.melskitchencafe.com/easy-butter-swim-biscuits/
https://www.melskitchencafe.com/the-best-drop-biscuits/
https://www.melskitchencafe.com/buttermilk-biscuits/
These are my favorite biscuits ever. I have made them so often I have them perfected haha my wife asks for them all the time. So so so good thanks mel!
These were amazingly yummy. I’m sure my garlic breath will knock people over at church tomorrow because I ate three, but I don’t care. I did use coconut oil instead of shortening because I never buy shortening. My husband said I get a baking gold star. Thanks, Mel!
Made these for dinner tonight and LOVED them. I even missed the part about brushing them w/ the garlic-herb butter at the end, so totally left that off, and they were still fabulous. I subbed plain yogurt for buttermilk since I live in Japan and can’t get it. Worked beautifully! Also used all butter since I had no shortening. So light and perfectly flavored. Thanks for another great recipe, Mel!
Caroline you can make your own Buttermilk for possibility of other recipes you might have in the future. Just put vinegar or lemon juice in whole milk. I’m sure you could google to get exact measurements needed.
These may just be thbe best biscuits ever and one of my favorite things of Mel’s. I’d recommend a light brush of butter, don’t go crazy and these are awesome served with beef stew!
I have never made biscuits before. These came out great. They had really good flavor. They were not very browned on top at the end of baking so I put turned the broiler on for about a minute.They were very soft and tender on the inside with a bit of crunch on the outside.
We were having roasted chicken sausage and veggies for dinner tonight (one pan deliciousness) and needed something else and these just worked splendidly. How have I not made a recipe you posted clear back in 2010 yet?! I’m sure there are some others and if you keep posting good recipes I’ll never catch up! Oh well, I’ll die trying.
I just made these yesterday for a Thanksgiving meal and they turned out beautifully. Thanks for sharing the recipe!
Have you ever tried using one of your amazing biscuit recipes to go on top of a chicken pot pie?
Yes! These are delicious as well as the quick buttermilk drop biscuits: http://www.melskitchencafe.com/the-best-drop-biscuits/
I was wanting to make some sort of bread, being out and not wanting to go to the store quite yet, but i didn’t want to have to knead the bread. Then I saw this recipe! I have to say that they are absolutely amazing! Thank you so much for this recipe.
I made them today using a batch of my organic home milled flour, in this case spelt, oat groats and buckwheat berries. I added 1/4 tsp of baking soda. They turned out fabulous.
I find it disheartening that so many people are content to use all-purpose flour (so bland and tasteless) when there are so many more nutritious and flavorful grains available for baking.
This is a great recipe and I will be making it again, with various flours. Thank you!
hi making them today sorry if i missed it but how many does this recipe make sorry newbie thx dan
Depends on the size – probably 8-12.
Marvellous recipe, I just made it and the biscuits look wonderful and they test just perfict. Love it and for sure I will make it again.
Made these tonight and they were very good! Added about a 1/4t garlic salt instead of salt. Some family members though they were some what bland so I’m looking for suggestions on what to add to the flour to liven it up.
These look delicious and easy. I was wondering if you have had any experience baking them at a lower temperature. We are planning an ice-fishing trip this week-end and the oven in the camper that we take out on the ice can reach a maximum temp of about 325*. Can I just bake them a bit longer until they are done? I may make a batch here at home and try a few at a lower temp, but it is going to be a busy week and I don’t always accomplish what I set out to do. If anyone has tried this, I would appreciate any tips I can get.
I haven’t tried it Gina but I think you could lower the temp and add a few minutes and be just fine.
Made these tonight because I needed a starch for a meal. They were absolutely perfect! I used coconut oil instead of shortening. I also used the leftover shredded cheeses I had on hand (any kind) and also subbed milk + vinegar instead of buttermilk. All went well. My family ate them up!
These were amazing! I put too much garlic powder in and too much butter on the top….measuring would be a good idea! But absolutely delicious!
I made these last night and they were a huge hit. Who knew home made biscuits could be so easy. I had 2 left and went to get one with lunch today and they were gone already, someone beat me to them LOL
I found your recipe for these biscuits over a year ago. They are a HIT every where I take them. There hasn’t been a potluck, dinner, gathering where I’ve taken these biscuits and had leftovers! The only modification I made was using all butter and using mozzarella cheese/parmesan once. Sometimes I’ll use white whole wheat flour.
Thank you for the easiest, crowd pleasing biscuit recipe!
~Buffy
Just made these, first time EVER making biscuits. Pretty darn good! I used to be scared to make biscuits but these were Easy (with a CAPITAL E) Thanks for the recipe Mel.
I made these in less than one Yo Gabba show. That includes bake time. They are so very good. Just like Red Lobster’s and I worked there to know how much cheese goes into them. 🙂 Well done Mel
These were a huge hit at my Easter dinner. Wish I had made 2+ batches!
Absolutely love all your delicious recipes but really wish the photos would be on the page when I hit print. 🙁
Just made these go go with a pot of homemade tomato soup. YUM!
My husband is always asking me to buy the “cheesy biscuit mix” at the grocery store, but I can’t stomach the thought of all the chemicals in those mixes. Tonight, we made your recipe and my OH MY were they good! We did all butter in the mix with half whole wheat/half white flour. We didn’t have buttermilk so used regular. I also added a dash of Italian seasoning to the mix! YUM! This is my go-to recipe for when guest come over now, and I know EXACTLY what is in it! 🙂
I will be making these tonight–and that’s a BIG mistake. I can already tell they’re going to be addictive to me. I love anything biscuit-like. Well, guess I’ll just have to do extra bicycling and aerobics, Huh?
Just happened onto your site, but it’s bookmarked now!
Can I just say, these are amazing!!! I’ve made them twice for my family and they are a big hit. I love how it takes no unusual ingredients. 🙂
I’m a big fan of these, YUM!
Made these last night!! My family loved them! : )
Patti – about 10-12, depending on how big you make them (another commenter made upwards of 16).
How many biscuits does this make?