Bisquick Cheddar Biscuits: These golden brown biscuits are cheesy and are the perfect side for a simple chili recipe and soup recipes. Made with 6 simple ingredients and ready in just over 20 minutes!
Why you’ll love this recipe
You can’t go wrong with this easy cheddar biscuit recipe served as an easy side dish on a cool day. They pair amazingly well with items like baked bratwursts or this popular fried shrimp recipe!
The biscuits have a similar flavor to the copycat Red Lobster Cheddar Bay biscuits, so if you love those, I think you’ll love these too!
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What to serve with these garlic cheddar drop biscuits?
On a chilly day, these biscuits also make the perfect easy side dish for chili or soup. Here are some of our favorite recipes to serve alongside some warm biscuits!
Ingredients
You only need 6 simple ingredients to whip up these Bisquick cheddar garlic drop biscuits (and because they’re drop biscuits, you don’t even have to dirty the counter)!
- Bisquick mix
- Milk cheddar cheese
- Mozzarella cheese
- Milk
- Garlic powder
- Butter
See the printable recipe card below for exact quantities and step-by-step instructions!
Substitutions
If you need to swap something out, here are a few suggestions we have…
- Bisquick – if you don’t have access to Bisquick, you can use any other baking mix (like Jiffy mix, Krusteaz, etc.)
- Gluten Free – if you need to make gluten free biscuits, you can use a gluten free baking mix like Bob’s Red Mill!
- Cheese – I find that blocks of cheese shredded at home work better than the pre-shredded bags (the cheese in those bags is usually coated to keep it from sticking, which keeps it from melting as nicely). You can use either type of cheese, though. You can also swap out the cheddar and mozzarella for whatever cheese you have on hand! Mix and match with 1, 2, or more cheeses to make up the 1 cup total needed.
Variations
Biscuits are so easy to change up to create your own version! Here are a few ideas we had for how you could change this recipe…
- Spicy – add some chopped jalapenos and swap the cheddar cheese for tex mex to create spicy jalapeno cheddar biscuits!
- Onion – add some chopped green onion and 1/2 teaspoon of onion powder into your biscuit mix to create a cheddar and onion biscuit!
- Bacon – adding bacon basically makes everything better…right? Cook up some bacon and chop it (or use bacon bits) and mix it into your batter for cheddar bacon biscuits that would be perfect for serving at brunch!
- Air Fryer – If you have an air fryer, we cooked frozen biscuits in the air fryer so I’d imagine that these could be cooked in the air fryer too!
Instructions
- Preheat the oven to 425 F.
- Place a silicone mat or sheet of parchment paper on a baking sheet and set it aside.
- In a large mixing bowl combine Bisquick mix (2 ½ cups), 1/2 cup cheddar cheese, 1/2 cup mozzarella cheese, and ½ teaspoon garlic powder.
- Mix in the ¾ cup milk.
- Take two tablespoons or soup spoons and drop the batter on the baking sheet (scoop the batter with one spoon, then scrape it onto the baking sheet with the other). Leave 1-inch around each biscuit. They will not spread like cookies, but you want the heat to go around for more even cooking.
- Bake for 12-14 minutes in the oven or until a toothpick comes out clean. They will be slightly golden brown on top. While the biscuits are baking, melt butter and set aside.
- Leave the biscuits on the cookie sheet and with a pastry brush, brush the melted butter mixture onto each one.
- Transfer the biscuits to a cooling rack and let them cool enough that you can handle them.
- Serve and enjoy!
Storage
Store any leftover biscuits in a cool, dry area in an airtight container for 3 days.
These biscuits would freeze well. Simply place the cooled biscuits in a tightly sealed, freezer-safe container and freeze them for up to a month. When you are ready to eat them, simply let them thaw at room temperature (or put them in the oven at 425° until they are warmed through).
Top tip
When mixing the ingredients, you will have a thick, wet dough. I don’t use a hand mixer for 2 reasons: the dough is too thick and sticky to work well with a hand mixer, and if I mix by hand I know I won’t overmix it (giving your biscuit that nice, fluffy texture). I like using a wooden spoon or a Danish Dough Hook.
FAQ
There are two likely reasons for crumbly Bisquick biscuits – the first is that you used cream instead of milk (since cream is thicker, it affects the moisture content of the biscuit). The second reason could be that you didn’t add enough milk. You don’t want your biscuit batter to be runny, but it definitely needs to come together as a smooth, stirrable batter. If it’s crumbly, try adding more milk 1 teaspoon at a time until you reach the right consistency.
Good question! Drop biscuits are just like they sound – they are dropped onto a baking sheet. The batter for a drop biscuit is closer to pancake batter.
“Regular” biscuits (or rolled biscuits) are made with a dough that is more like pie dough. It is rolled out and then cut into a shape that is placed onto a baking sheet.
They are similar! The garlic, cheesy biscuit made with Bisquick is similar to copycat Red Lobster biscuits.
Did you make this? I’d be so grateful if you left a review below to let me know what you thought! Then, the next time you need a quick and easy recipe, come back to Fantabulosity to browse all of my easy recipes!
Related Recipes
Looking for other recipes that include delicious biscuits? This Biscuit and Gravy Casserole is perfect for dinner or for a weekend brunch, and both this Cheeseburger Casserole and this Chicken Pot Pie Casserole are topped with biscuits and make the perfect comfort food dinner for a busy weeknight!
📖 Recipe
Bisquick Cheddar Biscuits
Ingredients
- 2 ½ cups Bisquick Pancake & Baking Mix
- ½ cup mild cheddar cheese shredded
- ½ cup mozzarella cheese shredded
- ½ teaspoon garlic powder
- ¾ cup milk
- 2 tablespoons butter melted
Instructions
- Preheat the oven to 425 F.
- Place a silicone mat or sheet of parchment paper on a baking sheet and set it aside.
- In a large mixing bowl combine 2 ½ cups Bisquick mix, the 1 cup of shredded cheeses, and ½ teaspoon garlic powder.
- Mix in the ¾ cup milk.
- Take two tablespoons or soup spoons and drop the batter on the baking sheet (scoop batter with one spoon, then scrape it onto the baking sheet with the other). Leave 1-inch around each biscuit. They will not spread like cookies, but you want the heat to go around for more even cooking.
- Bake for 12-14 minutes in the oven or until a toothpick comes out clean. They will be slightly golden brown on top.
- Leave the biscuits on the cookie sheet and with a pastry brush, brush the melted butter onto each one.
- Transfer the biscuits to a cooling rack and let them cool enough that you can handle them.
- Serve and enjoy!
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
wilhelmina wessel says
These biscuits are super yummy! I served them with a soup and they were the perfect side.
Julia says
This is one of my favorite recipes! It is actually fool proof because my 10 year old daughter has taken over making them and she always does an incredible job! The recipe is very easy to follow and always turns out amazing!
Jamie says
My kids loved these biscuits! They were perfect with tomato soup!