Name: Garlic Cheese Drop Biscuits
Prep time: 10 min
Cook time: 15 min
Ingredients: 2 cups unbleached all purpose flour; 1 tablespoon baking powder; 1 teaspoon salt; 2 teaspoons garlic powder; 1/2 cup salted butter (cold and cubed); 1 cup milk; 1 cup shredded cheese, extra sharp; 1 teaspoon dried parsley; 1 tablespoon salted butter (melted)

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Garlic Cheese Drop Biscuits are flakey, buttery and bursting with garlic and cheese flavors. These biscuits are so simple to make and pair well with any soup, salad or main dish. A simple and flavorful drop biscuit that everyone is going to ask for again and again!

Basket lined with towel full of garlic cheese drop biscuits.

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This post was originally posted on 10/13/2020 and updated on 10/15/2021.

Why We Love These Garlic Cheese Biscuits

Quick and easy recipe! These are simple drop biscuits, meaning there is no kneading, rolling or cutting. Just mix, scoop and bake!
Made with simple ingredients. Everything you need is likely already in your pantry and kitchen.
Packed with flavor. The garlic and cheese combo creates an irresistible savory flavor that’s a perfect addition to any meal.
Perfect texture that is buttery and fluffy. These biscuits turn out light, fluffy, and tender on the inside with a slight crisp on the outside.
Better than the common restaurant biscuits. If you love Red Lobster’s Cheddar Bay Biscuits, these homemade garlic cheese biscuits will satisfy your craving! No need to buy the boxed biscuit mix either when they can easily be made from scratch.
Family approved and a crowd pleaser. Whether for a weeknight dinner or a holiday gathering, everyone loves these warm, cheesy biscuits.

Ingredients for Garlic Cheese Drop Biscuit Recipe

Unbleached All Purpose Flour: Do not use self-rising, bread flour or whole wheat flour. This recipe is best with the use of all purpose flour.
Baking Powder: This will make the biscuits puff up and become fluffy.
Salt
Garlic Powder: Garlic powder gives the best garlicky flavor in these biscuits. You can use fresh, but the powder is much easier and will distribute garlic flavor throughout much better too.
Cold Salted Butter: It is important to start with very cold butter. The cold butter is what will make the biscuits super flakey.
Milk: I prefer to use whole or 2% cows milk, but any milk will work for this biscuit recipe even buttermilk. If using buttermilk you will have to add an extra ½ cup to the recipe.
Extra Sharp Cheddar Cheese: Extra sharp gives off the most flavor, but you can use mild cheddar, colby, or co-jack. If possible, shred your own cheese. It makes a world of difference in texture and the way the cheese melts.
Parsley
Melted Butter: this is to brush on after the biscuits have baked. It adds a lot of butter flavor and makes the biscuits extra delicious.

How to Make Copycat Red Lobster Biscuits

In a large bowl, combine the flour, baking powder, salt, and garlic powder.
Add the cold cubed butter and cut it in with a pastry blender or your fingers until it all looks like course crumbs.

Butter added to dry ingredients in glass mixing bowl with pastry blender.

Stir in the shredded cheese and parsley.
Then add the milk and stir just until it is all incorporated.
Using a large scoop, scoop biscuits 2 inches apart onto a parchment lined rimmed baking sheet.

Shredded cheese added to biscuit mix in glass mixing bowl.

Biscuit dough scooped into rows on parchment lined sheet pan.

Bake the biscuits at 400°F for 15-17 minutes until the tops are just starting to get golden.
Once the biscuits come out of the muffin, brush the tops with melted butter.
Let biscuits cool to the touch and serve them warm.

Optional Extra Garlic:

If you like a more pungent flavor of garlic, you can add another teaspoon to the biscuit dough, or you can add ¼ teaspoon to the melted butter before brushing tops of biscuits. I personally like to add more garlic powder to the biscuit dough, but I really LOVE garlic.

Top view of garlic cheese drop biscuits on sheet pan.

Tips for the Best Garlic Cheese Drop Biscuits

Use cold butter and cold milk when making the biscuit dough, it helps keep them extra flakey.
When adding the milk don't over mix the biscuit dough. Stir it just until it is incorporated. You want the biscuits to be fluffy not dense.
Use a thick shred, not fine, of shredded cheese. The larger shreds of cheese create the best texture and delicious pockets of melted cheese.
Use a large scoop to create even sized biscuits. This helps make sure that all the biscuits cook evenly and at the same time.

Storing Copycat Red Lobster Biscuits

Storing: If there are any leftover biscuits store them in an air tight container or zip top bag at room temperature for 2-3 days.

Freezing: Let the biscuits cool completely and then place in a freezer safe air tight container or zip top bag. Label and date the container or bag. The biscuits will last 3-4 months in the freezer.

Thawing: Remove from freezer at least 30 minutes before needing them.

Reheating: If you want to serve these biscuits warm, wrap in a single layer in an aluminum foil packet and warm through in a 350°F oven. Takes about 10 minutes.

What to Serve with Garlic Cheese Drop Biscuits?

Here are some of our favorite things to have with these yummy biscuits!

Garlic cheese drop biscuits in basket with towel and 3 biscuits in front of basket.

Other Bread Recipes:

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4.50 from 6 votes