Herb Cheese Drop Biscuits
E
By Emma
Certified Culinary Professional
•
Recipe tested & approved
Fluffy, crumbly biscuits packed with fresh herbs and sharp cheese. Quick assembly, no rolling or cutting. Loose dough dropped by spoonfuls—rustic edges, soft chewy centers. Uses baking powder, not baking soda—extra rise and lighter crumb. Fresh herbs bring aroma, garlic for punch. Milk and vegetable oil replace butter to keep texture tender and moist but cut some fat. Melted butter brushed at end for shine and flavor boost. A quick bake till golden tops crack slightly with aroma of herbs heating up. Swap cheeses or herbs to match pantry or mood. Perfect with anything savory or as a snack.
Prep:
12 min
Cook:
18 min
Total:
30 min
Servings:
12 servings
#baking
#biscuits
#American cuisine
#quick recipes
#herbs
#cheese
Flaky biscuits with fresh herbs and sharp cheese. Nothing fancy. Just straight to the point with a loose dough dropped by spoonfuls—no rolling, no fuss. I’ve done rounds tweaking liquids and fats, settling on vegetable oil for tender crumb without greasiness of too much butter. Sharp white cheddar mixed with Parmesan builds a clean cheesy hit without overpowering herbaceous spark. Herbs vary with season or mood—thyme, chives, rosemary. Garlic powder is my shortcut punch—if fresh garlic, bring it down to avoid raw harshness. Oven hits 395°F, close enough to 400 but cuts risk of burnt bottoms. Watch golden tops and aroma. Brush with melted butter after baking for shiny, buttery kiss on crust. Great side for soups, snacks, or just snacking on the fly. Throw anything in, adapt at whim.
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 2 tablespoons chopped fresh herbs (thyme, rosemary, or chives work great)
- 1 teaspoon granulated garlic powder (substitute: minced fresh garlic for more punch)
- 1 cup whole milk (can swap for buttermilk or plant milk like oat for twist)
- 1 ½ cups shredded sharp white cheddar cheese (swap half for asiago or aged gouda)
- ¼ cup grated Parmesan cheese
- 3 tablespoons vegetable oil (light olive oil or melted butter if richer)
- melted butter for brushing
About the ingredients
Fresh herbs are key. If dried, reduce quantity to a teaspoon because flavor concentrates. Garlic powder adds subtle warmth, fresh garlic can be swapped if minced fine and used sparingly to avoid biting raw notes. Milk type affects texture: buttermilk adds tang and tenderness but may alter rise slightly; plant milk works but can mute flavors. Cheeses: balance sharp with nutty. Asiago or aged gouda mixed half-and-half elevates complexity. Vegetable oil chosen over melted butter here to avoid overly crumbly biscuits that can dry out quickly but butter brushed on after baking restores flavor punch and softens crust. Flour type matters—AP flour for sturdy crumb; pastry flour gives lighter but more fragile result. Salt enhances herb and cheese brightness, don’t skip. Baking powder must be fresh for proper rise. Baking sheet lined with parchment or silicone mat prevents sticking and uneven bottoms. Keep dough loose—too much stirring develops gluten and toughness. Don’t stress lumps—they disappear during baking.
Method
- Whisk dry ingredients together: flour, baking powder, salt, herbs, garlic powder. Avoid lumps. Herb distribution critical—don’t clump or the flavor falters.
- Add milk, cheeses, and oil. Stir gently just until combined. Don’t overwork the dough or biscuits get tough. Lumps okay, better than glue-like uniformity.
- Use two spoons to dollop dough onto a lined baking sheet (parchment or silicone mat). Aim for 12 even mounds spaced with room to puff.
- Bake at 395°F (lowered slightly for gentler rise) for about 18 minutes. Look for tops turning golden with some cracks appearing, biscuit edges firm but springy. Smell deepening cheesy-herbal.
- Right out of oven, brush each biscuit’s top with melted butter to add gloss and soften crust. Serve warm, flaking apart reveals tender, cheesy pockets within.
- If sideways and underbaked, pop back in for a few minutes watching closely; overbaking dries them out.
- Store leftovers wrapped airtight. Toast to refresh crust and warm inside.
Cooking tips
Whisking dry ingredients together ensures even rising and herb distribution—avoid dog-ear clumps of oregano or whatnot. Adding wet ingredients last shortens your chance to overmix—a cardinal biscuit sin leading to chewy bricks. Use two spoons or your hands lightly floured to drop the dough, messy edges are welcome—adds rustic character. Watch oven—not just time. When tops turn a pale golden hue with tiny cracks and smell pops with cheese and herbs, they’re nearly done. A toothpick stuck inside should come out clean or with just a crumb attached. Avoid drying by removing immediately once done. Brush butter on hot tops for instant shine and soft bite. Straight from oven is best; cool biscuits can lose that tender interior. If you miss the visual cues and they come out pale or doughy, toss them back in for increments of 2-3 minutes watching closely. For storage, wrap airtight and toast before eating—revives that crust and softens crumb. Remember, flaky texture depends on treating dough gently from start to finish.
Chef's notes
- 💡 Use fresh herbs chopped fine or risk clumpy bits. Dry herbs? Slash quantity to avoid overpowering. Garlic powder gives even warmth; fresh garlic needs fine mince, less quantity to dodge harsh raw edge.
- 💡 Whisk dry ingredients thoroughly. Lumps in dough here okay. Overmixing leads to tougher crumb. Use two spoons or floured hands for dollops. Messy edges bake into welcome rustic texture, not mistakes.
- 💡 Baking temp crucial—395°F slightly off 400 cuts risk of burnt bottoms. Tops should crack lightly, firm but springy edges signal done. Toothpick test works; crumb or dry is good to pull. Watch closely past 15 mins.
- 💡 Vegetable oil keeps crumb tender without greasy feel; butter in dough results in drier biscuits. Melted butter brushed on hot tops adds flavor and sheen—don’t skip. Butter also softens crust post-bake.
- 💡 Leftovers store airtight; toast before eating to bring back crust and warmth. Crisp edges revivable this way. Underbaked? Return to oven in short bursts. Overbaking kills moisture, so timing key, sensory cues most vital.
Common questions
Can I substitute fresh garlic?
Yes, but chop finely and reduce quantity. Raw garlic can be sharp, overpower herbs. Garlic powder safer for even taste and subtle warmth.
What if dough is too sticky?
Add bit more flour, tbsp at a time. Dough should be loose but manageable. Sticky means too wet. Might impact biscuit shape but bake texture still okay.
How to tell when done?
Golden with cracks on top, edges firm but spring back. Smell turns rich cheesy-herbal. Toothpick comes out dry or with crumbs not wet dough. Watch oven, don't rely on clock alone.
Best storage method?
Airtight container or wrap well in foil or plastic. Keeps moisture in but biscuits soften over time. Toast slices for crisp rebound. Refrigerate if longer than 2 days or freeze wraps tightly.
