Cheddar Drop Biscuits

$3.15 recipe / $0.26 each
by Beth - Budget Bytes
4.91 from 22 votes
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OMG, these cheddar drop biscuits are to die for. They’re tender, rich, fluffy, and a total cheddar-cheesy delight. Plus, since there’s no kneading or shaping, they’re insanely easy. So if you’re looking for a simple biscuit or roll to serve with dinner, give these cheddar biscuits a try. You won’t be disappointed.

Cheddar drop biscuits on a wire cooling rack, on a blue surface

What is a “Drop Biscuit”?

Drop biscuits are the easiest biscuit to make in the biscuit world. Why? There’s no kneading, shaping, or cutting the biscuit. You literally just scoop up some batter with a spoon and then “drop” it onto a baking sheet. The dough for a drop biscuit does tend to be a bit more wet and sticky than a traditional biscuit dough to allow you to scoop it up with a spoon.

Can I Substitute the Heavy Cream?

No. Unfortunately, heavy cream is the magic ingredient in these biscuits. Because this recipe does not contain any butter, you need the high fat content of heavy cream to make up for its absence. The fat in the heavy cream is what allows these biscuits to turn out so deliciously light, fluffy, and tender.

Drop Biscuits are Freezer Friendly!

Like most breads and baked goods, these cheddar drop biscuits are freezer friendly! Which is great, especially if you’re a smaller household. To freeze these biscuits, just bake as usual and then allow them to fully cool to room temperature. Once cooled, transfer to a freezer bag and freeze for up to three months. To thaw, simply allow them to come to room temperature, and then warm briefly in a hot oven.

How to Serve Cheddar Drop Biscuits

These tasty little biscuits make a delicious side for soups, stews, and chili. The cheddar scallion flavor makes a particularly nice side to vegetable soup or chili. They’d also be great with some Red Beans and Rice, Slow Cooker Hamburger Stew, Salisbury Steak, or even with your eggs and bacon at breakfast.

A cheddar drop biscuit cut in half, open sides facing camera

Love Drop Biscuits? Try our Ranch Drop Biscuits or Rosemary Pepper Drop Biscuits, too!

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Cheddar Drop Biscuits

4.91 from 22 votes
These rich, fluffy, and cheesy Cheddar Drop Biscuits are as easy as it gets when it comes to homemade biscuits.
Cheddar drop biscuits on a wire cooling rack against a blue background
Servings 12 biscuits
Prep 10 minutes
Cook 18 minutes
Total 28 minutes


  • 2.25 cups all-purpose flour ($0.35)
  • 1 tsp salt ($0.05)
  • 1 Tbsp baking powder ($0.06)
  • 1/4 tsp garlic powder ($0.02)
  • 1 tsp sugar ($0.02)
  • 4 oz. cheddar cheese, shredded ($0.85)
  • 3 green onions, sliced ($0.25)
  • 1 pint heavy whipping cream ($1.55)


  • Preheat the oven to 400ºF. Line a large baking sheet with parchment paper.
  • In a large bowl, stir together the flour, salt, baking powder, garlic powder, and sugar until well combined.
  • Add the shredded cheddar and sliced green onions to the flour mixture and stir to combine again.
  • Add the heavy cream and stir until a soft sticky batter forms.
  • Spoon the batter onto the parchment lined baking sheet, about ⅓ cup for each biscuit. You should get about 12 biscuits. Make sure to leave an inch or two between each biscuit because they will expand as they bake.
  • Bake the biscuits for 18-20 minutes in the fully preheated 400ºF oven, or until they are lightly golden brown on top. Serve warm.

See how we calculate recipe costs here.


Serving: 1biscuitCalories: 261.95kcalCarbohydrates: 20.24gProtein: 5.81gFat: 17.76gSodium: 392.08mgFiber: 0.74g
Read our full nutrition disclaimer here.
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Side view of cheddar drop biscuits on the wire cooling rack

How to Make Cheddar Drop Biscuits – Step by Step Photos

Dry biscuit ingredients in a bowl

Preheat the oven to 400ºF. Line a baking sheet with parchment paper. In a large bowl, stir together 2.25 cups all-purpose flour, 1 tsp salt, 1 Tbsp baking powder, ¼ tsp garlic powder, and 1 tsp sugar.

shredded cheddar and sliced green onions added to the bowl

Add 4oz. shredded cheddar and three sliced green onions to the bowl with the flour mixture, then stir to combine.

heavy cream being poured into the bowl with the flour mixture

Pour 1 pint (2 cups) heavy whipping cream into the bowl with the flour mixture.

Sticky drop biscuit batter in the bowl

Stir until a soft, sticky batter forms.

Biscuit batter dropped into clumps on the baking sheet

Scoop up the batter with a spoon, about ⅓ cup at a time, and drop it onto the lined baking sheet. Make sure to leave an inch or two between each biscuit because they will expand while baking. You should get about 12 biscuits.

Baked cheddar drop biscuits on the baking sheet

Bake the biscuits in the fully preheated 400ºF oven for 18-20 minutes, or until they are golden brown on top.

Side view of baked cheddar biscuits on the baking sheet

Serve warm and enjoy that rich, fluffy, cheesy goodness!!

Cheddar drop biscuits on a wire cooling rack against a blue background
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  1. I made these for the first time the other night. They were just as described, light, fluffy and tender, and absolutely delicious. My adult son even asked for the recipe, and he never does that! I saw the info on freezing these. We had a few left, which we ate with leftovers tonight. If eating within a day or two, can leftovers be wrapped and left on the counter or should they be refrigerated because of the cheese. Thank you for another fantastic recipe!

    1. We enjoyed these so much, I had to make them again tonight (less than a week after I made the first batch) to have with the soup I made for tonight.

  2. Love these, they turn out so fluffy. The simplicity of the recipe makes this a great way to use up leftover heavy cream.

  3. YUM! I have made your ranch drop scones multiple times – today I tried these instead and added some nutritional yeast and everything bagel seasoning to the mix. Another winning recipe! 

  4. Made exactly as written and they were wonderful!! So much easier than cutting in butter, rolling out, and slicing. Will definitely make these again, adding another pinch of salt and maybe some cayenne to punch up the flavor a tad.

  5. I halved the recipe and ended up with the over spreading issue mentioned by others. I’m pretty sure it was due to the wrong oven temperature – my oven seemed to have dropped temps. and so it took forever to cook. Next time I’ll be more careful – but regardless the actual flavor was delicious and the recipe was so quick and simple. I will try again!

  6. I added 1/3 cup green olives with pimentos chopped to the batter an it tasted great. An I made an apricot-Dijon mustard glaze to go on top when they came out of the oven.