Bisquick Cheddar Biscuits

4.89 from 52 votes

Bisquick cheddar biscuits are simply unbeatable! This cheesy drop biscuit comes together effortlessly with just six ingredients in less than 20 minutes.

Prep Time5

Cook Time12

Total Time17

Course: Appetizer, Side Dish, Lunch, Dinner, Bread

Cuisine: American

Keyword: homemade biscuits, biscuits from scratch, drop biscuits, bisquick recipe, bisquick biscuits, bisquick cheddar biscuits

Servings: biscuits

Calories: 280kcal

Author: Renae Gerhardstein

Equipment

Baking Sheet
medium bowl
dough whisk
scoop optional, for scooping dough

Ingredients

2½ cups Original Bisquick mix see notes for a DIY baking mix recipe
2 teaspoons baking powder optional but recommended
1 teaspoon garlic powder
1 cup sharp cheddar cheese, shredded
⅔ cup whole milk or 2% milk see notes for skim and non-fat milk
2 tablespoons butter, 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.

Nutrition