No seriously, these really are the best cheesy garlic drop biscuits (think: Red Lobster knockoff but a million times better). And they are SO easy!

I have made these cheesy garlic drop biscuits countless times over the last several years and can heartily endorse them as next-level, best-ever and whatever other superlative you want to throw at them. 

Easy cheesy garlic drop biscuits in wooden bowl with white napkin.

They are buttery and cheesy and perfectly garlicky. 

Not only that, but they are also ridiculously easy. No cutting in butter or kneading or messing with fussy biscuit terminology and techniques. Modeled after these drop biscuits, they come together dangerously fast. 

Pulling a cheesy garlic drop biscuit apart in half.

Drop biscuits for the win

For a simple drop biscuit, these buttery, cheesy biscuits are amazingly flaky and tender. 

Reminiscent of the much sought after Red Lobster biscuits, I can honestly say these homemade cheesy garlic biscuits are just as good if not better. And they can be yours in a matter of minutes. 

The dough is simple:

  • whisk together dry ingredients
  • add cheese (freshly grated pretty, pretty please – so much more flavorful and melty than preshredded!)
  • toss together until cheese is coated with flour
  • add buttermilk and butter
Adding ingredients together for cheesy garlic drop biscuit batter.

Don’t over mix

Just like any good biscuit, drop or not, one of the keys to success is not over mixing the dough. It’s going to look kind of dry and a little shaggy as you start mixing. 

Mixing dough for the best cheesy garlic drop biscuits.

You may want to just ditch the rubber spatula completely and get in there with your hands to get it fully mixed. 

No matter if you mix with a spatula or your little fingies, go easy and mix just until combined and no dry streaks remain. 

It’s ok if the dough looks kind of lumpy. That’s the nature of drop biscuit dough and the sooner we can all make peace with it in our hearts, the better our biscuits will be.

Mixed dough for cheesy garlic drop biscuits.

Scoop out the dough with a 1/4 cup measure or large #20 cookie scoop and drop it on to parchment-lined baking sheets.

Don’t fuss with shaping the biscuits into perfectly round shapes. The imperfections create the most beautiful nooks and crannies that will greatly benefit your taste buds later (they become the most perfect crevices for the garlic butter…).

Scooping out batter for cheesy garlic drop bicuits with cookie scoop.
Unbaked cheesy garlic drop biscuit.

Be Patient

Bake the biscuits for 12-14 minutes until golden. Right about now, your house is going to smell amazing. 

But don’t be tempted to dig into those biscuits quite yet! The best part is yet to come. You don’t want to skip this next step.

Baked and unbuttered cheesy garlic drop biscuit.
Butter mixture for cheesy garlic drop biscuits.

Immediately out of the oven, brush the buttery topping (butter, garlic powder, dried parsley) on top of the sizzling hot biscuits.

No really, you’ll actually hear some sizzling action as that butter glides it’s way over the top of the golden biscuits. It’s the best sound in the world. 

But it’s no match for what that garlic butter does for the flavor of these cheesy garlic drop biscuits. Oh my.

And if you thought your house smelled pretty great while the biscuits were baking, there’s no comparison to the cheesy, buttery, garlic aroma now flaunting around like it’s the only air freshener the world really needs. 

Brushing hot baked cheesy garlic drop biscuit with butter.

Served hot, these biscuits are unreal. They literally melt in your mouth. 

The cheese. The butter. The garlic. 

The soft and flaky biscuit. 

Honestly, words cannot do these cheesy biscuits justice. It is guaranteed when I make these that not all of them will actually make it to the dinner table. 

And when the noticeably empty spots on the baking sheet are pointed out by random husbands or well-intentioned children, you better believe this momma is avoiding contact with anyone and everyone. (Alternate title: You’d Think They’d Learn By Now)

Baked cheesy garlic drop biscuits on parchment lined baking sheet.

Best Meal Ever

One of my favorite meals in the history of ever starts with side dishes. 

And then I add either this crazy delicious Monterey chicken or this long-time favorite sweet balsamic glazed pork

The deliciousness of this meal with all its parts cannot be surpassed. I use it as a take-in meal constantly, and it’s very often the meal I serve to anyone and everyone who visits us. 

With all that deliciousness going on, it’s the cheesy garlic drop biscuits that steal the show every single time. 

Two cheesy garlic drop biscuits on white plate.

One Year Ago: Little Toasted Coconut Lime Bars
Two Years Ago: Perfect Lemon Poppy Seed Muffins
Three Years Ago: Chopped Thai Salad with Honey Garlic Dressing
Four Years Ago: Lemon Blueberry Cake with Whipped Lemon Cream Frosting
Five Years Ago: Scripture Bars {i.e. Mud Hen Bars or Marshmallow Chocolate Chip Cookie Bars}
Six Years Ago: Slow Cooker Beef and Barley Soup
Seven Years Ago: Slow Cooker Tomato Basil Soup
Eight Years Ago: Overnight Maple & Brown Sugar Oatmeal

easy cheesy garlic drop biscuits in wooden bowl with white napkin

The Best Cheesy Garlic Drop Biscuits

4.89 stars (129 ratings)



  • 2 cups (284 g) all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon garlic powder
  • 1 teaspoon sugar
  • ¾ teaspoon salt
  • 1 ½ cups (171 g) shredded sharp cheddar cheese (see note)
  • 1 cup buttermilk (see note)
  • 6 tablespoons (85 g) salted butter, melted


  • 3 tablespoons (43 g) salted butter, melted
  • ¼ teaspoon crushed dried parsley
  • ½ teaspoon garlic powder


  • Preheat the oven to 425 degrees F. Line a half sheet pan with parchment paper; set aside.
  • In a large bowl, whisk together the flour, baking powder, baking soda, garlic powder, sugar and salt. Add the cheese and toss to combine until the cheese is evenly coated with the flour mixture.
  • Add the buttermilk and melted butter. Stir just until combined and no dry streaks remain. Don’t over mix. The batter might appear a little lumpy; that’s ok.
  • Using a greased 1/4-cup measure or large #20 cookie scoop, scoop the dough and drop onto the prepared baking sheet, spacing about 1 1/2 inches apart.
  • Bake for 12-14 minutes until the biscuits are golden.
  • While the biscuits bake, whisk together the topping ingredients. Immediately out of the oven, brush the top of the hot biscuits evenly with the butter topping. Serve the biscuits warm or at room temperature.


Cheese: freshly grated cheese (as opposed to preshredded cheese that is coated with a powdery substance) works best in this recipe.
Buttermilk: subbing 1/2 cup sour cream + 1/2 cup milk for the buttermilk works great.
Serving: 1 Biscuit, Calories: 223kcal, Carbohydrates: 18g, Protein: 6g, Fat: 14g, Saturated Fat: 9g, Cholesterol: 40mg, Sodium: 446mg, Fiber: 1g, Sugar: 1g

Recipe Source: from Mel’s Kitchen Cafe (originally published in my eCookbook that is no longer for sale) – I have another version of cheesy herb biscuits on my site, but this recipe is easier and a million times better