Bisquick cheddar biscuits are simply unbeatable! This cheesy drop biscuit comes together effortlessly with just six ingredients in less than 20 minutes.
These Bisquick cheddar biscuits are tender, cheesy, and ready in under 20 minutes with almost no effort.
I have a confession: I never had a homemade biscuit until I got married. And when I finally tried making them myself? Total disaster. The cold butter situation completely stumped me. No matter how many times I watched videos or read instructions about “cutting in” butter until it resembled pea-sized crumbles, my biscuits never turned out right. That’s why I fell in love with Bisquick. It takes all the guesswork out of biscuit-making, which means fluffy, tender biscuits are finally within reach for the rest of us.
Picture this: warm, golden biscuits straight from the oven, their tops glistening with garlic butter, steam rising as you pull one apart to reveal strings of melted cheddar. That first bite? Pure comfort. One bowl, a handful of ingredients, and you’ll have a batch of cheesy biscuits that taste like you fussed. (Spoiler: you didn’t.)
Whether you grab a box of Bisquick or whip up our homemade Bisquick mix, you’re about to make biscuits that’ll have everyone asking when you’ll make them again.
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Bisquick Cheddar Biscuits Video Tutorial
Why We Love These Bisquick Cheddar Biscuits
These cheesy biscuits are just like the ones you know from Red Lobster, but made at home with love and just a few pantry staples.
It’s an easy no-fail biscuit recipe. Similar to our classic drop biscuits, we use Bisquick baking mix to get no-fail fluffy biscuit every time.
No special equipment or lengthy folding is required! They are made using a drop biscuit method that doesn’t require a lengthy dough folding process or special cutters. Just stir and bake! Although if you don’t mind the folding, you’ll love these 3 ingredient biscuits. too!
In fact, our copycat Red Lobster cheese biscuit with Bisquick are better than what you typically get in a restaurant. These beauties are loaded with shredded cheddar, baked to golden perfection, lightly brushed with butter, and served hot and fresh from your own kitchen.
Here’s What a Reader Had to Say:
“I just had to pop over and let you know, I’m not the greatest at baking. But, I was browsing bisquik recipe’s and came across your cheddar biscuits. I followed your instructions to a T and guess what? I did it! And they turned out amazing. Pinned 📌.”
Paula
Ingredient and Substitutions
Bisquick baking mix: if you don’t have any, you can make your own homemade baking mix to use in this and other recipes that call for a boxed baking mix.
Garlic powder: You can use fresh minced garlic instead of garlic powder. Use 1 small clove, finely minced in the biscuit dough. For the butter topping, use 1 small clove, finely minced or pressed through a garlic press. Fresh garlic gives a slightly stronger, more robust flavor than garlic powder.
Shredded cheddar cheese: Shredded cheddar cheese: We use sharp cheddar for that classic tangy flavor. If you prefer something milder, here are some tasty alternatives:
Colby or Colby Jack for a buttery, mellow flavor
Monterey Jack for a creamy, mild taste that melts beautifully
Pepperjack for a little kick of heat
Gruyere for a slightly nutty, sophisticated twist
Mexican blend for extra gooey, stretchy cheese pulls
Swiss for a mild, slightly sweet flavor
Milk: the more fat (like whole milk), the better. If using 1%, 2%, or non-fat milk, increase the amount of cheese to 1 1/4 cups.
Melted butter: if you must substitute this, use extra virgin olive oil.
Baking powder: this ingredient is optional, because Bisquick already includes baking powder. However, you can include this ingredient if you want extra fluffy biscuits.
Recipe Variations
Gluten-free cheese biscuits: use Gluten-Free Bisquick, or use Heart Smart Bisquick for a slightly healthier version of this easy cheese biscuit recipe.
Garlic herb biscuits: Add a teaspoon of Italian seasoning or dried parsley to the dough for an herby twist.
Chive biscuits: Stir in 2 tablespoons of chopped fresh chives for a mild onion flavor and pretty green flecks.
Cajun style: Add ½ teaspoon of Old Bay seasoning to the dough for a savory, slightly spicy twist that pairs perfectly with seafood dishes.
Spicy: Stir in a pinch of cayenne pepper or finely diced jalapeño for a bit of heat.
Bacon: Fold in cooked crumbled bacon for an extra savory bite.
Mini: Use a smaller scoop to make bite-sized biscuits for appetizers or snacks. Or check out our cheesy mini biscuits recipe!
What You’ll Need
Baking sheet
Mixing bowl
Pastry brush
🎯 TFN Pro Tips
Don’t overmix the dough. Stir just until the ingredients are combined, about 30 seconds. Overmixing leads to tough biscuits.
Brush with garlic butter immediately. The warm biscuits absorb the butter best right out of the oven.
How to make Bisquick Cheddar Cheese Biscuits
These Bisquick cheese biscuits are incredibly easy to make. Since they are drop biscuits, there’s no need to worry about folding and shaping the dough perfectly. Instead, you simply prepare a rough dough and drop it by the spoonful—no cutting required!
Follow these 4 simple steps to fluffy, cheesy biscuit perfection:
Preheat the oven to 425 °F.
Prepare the biscuit dough: Add all of the dry ingredients to a medium-sized bowl. Stir to combine. Then make a well in the middle of the dry mixture. Then pour in the milk and shredded cheese.
Gently stir for only about 30 seconds, until a sticky dough forms. Add a tablespoon more milk if the dough is too thick, but be careful that you do not over mix.
Drop the dough onto the baking sheet, using two spoons or a small dough scoop, about 2″ apart from each other (this makes 6–8 pieces).
Bake the Bisquick cheddar bay biscuits for 10–12 minutes, until golden brown. Remove them from the oven promptly (so they don’t over-bake). Brush with melted butter and serve warm.
Can I make this recipe with water instead of milk?
Yes, you technically could make Bisquick cheese biscuits with 1:1 water for milk. However, I recommend using a milk substitute like almond milk or soy milk instead, for better results. The texture and taste won’t be quite the same as the original recipe.
Why are my cheese biscuits dry and crumbly?
It is possible that you overmixed the dough. Be sure to bring the dry and wet ingredients together quickly, mixing just until they form a tacky dough.
Can I freeze these homemade biscuits?
Yes! Wrap the individual biscuits in aluminum foil and seal together in a freezer-safe zipper bag. They will keep well in the freezer for up to 3 weeks. Reheat from frozen by baking in a 350 degree Fahrenheit preheated oven for about 10 minutes
How do I store them?
These biscuits can be stored in an airtight container at room temperature for 2–3 days. They can also be placed in the fridge in an air tight container for up to 5 days.
If you tried this Bisquick cheddar biscuit recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Bisquick cheddar biscuits are simply unbeatable! This cheesy drop biscuit comes together effortlessly with just six ingredients in less than 20 minutes.
Course: Appetizer, Side Dish, Lunch, Dinner, Bread
Cuisine: American
Servings: 8biscuits
Prep Time: 5 minutesminutes
Cook Time: 12 minutesminutes
Total Time: 17 minutesminutes
Calories: 280
Equipment
Baking Sheet
Ingredients
2½cupsOriginal Bisquick mixsee notes for a DIY baking mix recipe
2teaspoonsbaking powderoptional but recommended
1teaspoongarlic powder
1cupsharp cheddar cheese, shredded
⅔cup whole milk or 2% milksee notes for skim and non-fat milk
2tablespoonsbutter, melted
Instructions
Preheat oven to 425ºF.
Using a medium-sized bowl, add dry ingredients (the first three ingredients) and stir well to combine. Create a well in the center of the Bisquick mixture.
Pour in the milk and grated cheese. Stir, just until the dough comes together and away from the walls of the bowl (about 30 seconds). If biscuit dough is difficult to stir, add 1-2 tablespoons of milk. For flaky, tender biscuits, do not over mix.
Grease or line the baking sheet with parchment paper. Using two large spoons or small scoop, drop the batter onto the prepared baking sheet. Keep biscuit batter 2" apart. This recipe makes 6-8 biscuits.
Bake for 10 – 12 minutes, until golden in color. Brush biscuits with melted butter and serve warm.
Video
Notes
Ingredient substitutions:Make your own Bisquick with my DIY baking mix recipe.For 1% skim and non-fat milk: increase the cheddar cheese to 1 1/4 cups.Garlic powder: You can use fresh minced garlic instead of garlic powder. Use 1 small clove, finely minced in the biscuit dough. For the butter topping, use 1 small clove, finely minced or pressed through a garlic press. Fresh garlic gives a slightly stronger, more robust flavor than garlic powder.Shredded cheddar cheese substitutions. We use sharp cheddar for that classic tangy flavor. If you prefer something milder, here are some tasty alternatives:
Colby or Colby Jack for a buttery, mellow flavor
Swiss for a mild, slightly sweet flavor
Monterey Jack for a creamy, mild taste that melts beautifull
Mexican blend for extra gooey, stretchy cheese pulls
Gruyere for a slightly nutty, sophisticated twist
Pepperjack for a little kick of heat
To use Gluten-Free Bisquick, follow the substitution directions on the Bisquick box. Recipe Variations:
Mini biscuits: Use a smaller scoop to make bite-sized biscuits for appetizers or snacks. Shorten baking time to 8-10 minutes.
Bacon: Fold in cooked crumbled bacon for an extra savory bite.
Spicy: Stir in a pinch of cayenne pepper or finely diced jalapeño for a bit of heat.
Cajun style: Add ½ teaspoon of Old Bay seasoning to the dough for a savory, slightly spicy twist that pairs perfectly with seafood dishes.
Chive biscuits: Stir in 2 tablespoons of chopped fresh chives for a mild onion flavor and pretty green flecks.
Garlic herb biscuits: Add a teaspoon of Italian seasoning or dried parsley to the dough for an herby twist.
Spicy: Stir in a pinch of cayenne pepper or finely diced jalapeño for a bit of heat.
Bacon: Fold in cooked crumbled bacon for an extra savory bite.
How to Store:These biscuits can be stored in an airtight container at room temperature for 2–3 days. They can also be placed in the fridge in an air tight container for up to 5 days.To freeze, wrap the individual biscuits in aluminum foil and seal together in a freezer-safe container. Freeze for up to 3 weeks. Reheat from frozen by baking in a 350ºF oven for about 10 minutes.
I just had to pop over and let you know, I’m not the greatest at baking. But, I was browsing bisquik recipe’s and came across your cheddar biscuits. I followed your instructions to a T and guess what? I did it!! And they turned out amazing. Pinned 📌
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Paula says
I just had to pop over and let you know, I’m not the greatest at baking. But, I was browsing bisquik recipe’s and came across your cheddar biscuits. I followed your instructions to a T and guess what? I did it!! And they turned out amazing. Pinned 📌