Easy Drop Biscuits with Cheddar & Gruyere Cheese

A close-up of the drop biscuits in a serving tray, brushed with melted butter and sprinkled with sea salt and parsley.

Easy Drop Biscuits with Cheddar & Gruyere Cheese

Drop Biscuits are much easier to make than traditional biscuits, but they still have a light, fluffy interior and crisp, golden exterior. They require just 6 simple ingredients and take only 10 minutes to mix up. Serve these buttery biscuits with a weeknight meal, or a holiday dinner - they're impressive and easy enough for both!

Course Bread, Side Dish

Cuisine Bread, Comfort Food

Keyword Easy Holiday Sides, Easy Holiday Rolls, Easy Biscuit Recipe

Prep Time 10

Cook Time 17

Total Time 27

Servings biscuits

Calories 192kcal

Author Stephanie Simmons

Ingredients

For the Biscuits

1 and 1/2 cups all-purpose flour, spooned & leveled 195 grams
2 tsp baking powder
1/2 tsp salt
1/4 cup cold salted butter 57 grams
1/3 cup shredded gruyere cheese
1/3 cup shredded cheddar cheese
3/4 cup cold buttermilk Regular 2% milk or whole milk work too

For Serving:

additional salted butter
flaky sea salt, optional
drizzle of honey, optional

Instructions

Prep: Grease a 10-inch cast iron skillet (or similar size oven-safe baking pan or dish) with butter and give a light spray of nonstick spray. Preheat your oven to 400° F.
Make the Biscuits: In a large mixing bowl, whisk together the flour, baking powder, and salt. Cut the cold butter into tablespoon sized cubes, and add to the bowl of flour. Cut the butter into the flour using a pastry cutter (or a fork, or clean hands) until you have pieces of butter the size o walnut halves (some will be larger, some smaller). The butter pieces should be coated in the flour. Stir in the cheeses. Then, pour in the mlik, and gently stir with a wooden spoon or rubber spatula until you have a semi-wet, shaggy dough. You may need to add a bit more milk to help the dough come together. Add 1 tsp at a time to avoid making the dough too wet. It's ready when there are no dry crumbly bits left.
Bake: Scoop biscuits from the dough using an ice cream scoop or a 1/4 cup measuring cup. Each biscuit should have about 1/4 cup worth of dough. Place biscuits in the prepared pan, leaving a bit of space between them (see photo above).
Bake for 17-20 minutes. Biscuits will appear cooked through and will be golden brown. You can gently break into one and lift the top (with a butter knife) to check that the inside is fluffy and cooked through, and that there is no wet dough left in the center.
Serve + Store: Serve immediately, while hot from the oven! Brush a bit more melted butter over the biscuits, and add a sprinkle of flaky sea salt, if desired. These are absolutely best when they're fresh from the oven, but leftovers can be stored in an airtight container at room temp for 1-2 days, and gently reheated.

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