Cheese Herb Drop Biscuit Recipe
This drop biscuit recipe is a mouth-watering, delectable, savory biscuit recipe! Once you’ve tried Cheesy Herb Biscuits, you’ll be hooked on them!
Cheese Herb Drop Biscuits are a delicious combination of fresh herbs, parmesan and mozzarella cheese. This homemade biscuit recipe is perfect to enjoy as a side dish or even as a snack!
CRAVE WARNING AHEAD! Once you make these Cheese Biscuits, you will find yourself making them at least once a week. Similar to Cheesy Garlic Biscuits, these are a great way to use up extra fresh herbs and to easily make your own dinner bread.
The fresh herb mix can be any combination you have lurking in your vegetable drawer. The most commonly used herbs are:
- Flat Leaf Parsley
Make sure to PIN these Cheese Herb Drop Biscuits!
If you are anything like me, you end up throwing away an embarrassing amount of food. You buy an ingredient, only use 75% and the rest just sits there going bad.
I am honestly ashamed of how much food never gets used in my house, so I am making a concerted effort to find uses for all my odds and ends in creative ways. Cheese Herb Biscuits are just one example.
PRO TIP: Don’t throw away the stems of herbs if you use the leaves. Instead, incorporate them into salad dressing, salads or breads, like these herb biscuits. They can also be used to infuse olive oil.
You can use any combination or herbs, leaves or stemas,you desire. Parsley, cilantro, dill, rosemary, oregano, tarragon; you decide! Herb stems are also under-utilized.
In many recipes, you can use both the leaves and smaller stems in recipes. Even the larger stems can be chopped into salads, dressing and sauces or used to infuse olive oil.
You can also use any type of cheese(s) you have lurking your deli drawer. In fact, they taste better with a variety unless you are using a very pungent and stand-alone type cheese. I do sugest using a hard or block cheese as opposed to soft cheeses like brie or goat cheese. They don’t tend to bake up correctly.
Some of my favorites are:
By the way, the term drop biscuit simply means a biscuit made by dropping your biscuit dough from a spoon onto your baking sheet. Actually, Americans have been making drop biscuits since the 1850’s! Just a neat little fact of the day there for you!
If you are looking for a perfectly circular rolled biscuit, they aren’t going to work for you, the dough is too sticky to roll out. You’d need a lot of flour and that would make for dry and brittle biscuits.
PRO TIP: Don’t overmix the biscuit dough! Overmixing leads to dry, crumbly biscuits.
The history of biscuits and how to make them has been long debated. Most folks think of them as Southern, but they have been made through Europe for decades.
One of the biggest benefits is that they are a no yeast bread, require less time and foresight. Instead, baking powder acts as the leavener.
There are many different ways to make the best biscuits and people disagree on the factors that would even qualify them. I’m pretty confident you are going to love these, though!
If you loved this savory biscuit recipe, check out these other easy bread recipes:
- Instant Pot Sweet Cornbread
- Copycat Cheddar Bay Red Lobster Biscuits
- Focaccia Bread
- Parmesan Fry Bread
Tools for making easy drop biscuits from scratch:
Stand Mixer– I lived for a long time without one. My life was changed when I finally bit the bullet and bought one. Just do it and thank yourself later.
Wooden Spoons– for sticky sauces, wooden spoons work best, but they tend to splinter and split, so I order them in bulk and just toss them when they start to get gross. Wooden spoons work best for sticky doughs like this.
Insulated Cookie Sheet– Insulated cookie sheets allow hot air to circulate around the entire cookie, resulting in even baking. Also line with parchment paper to prevent sticking and over browning on the bottoms.
Questions you might have about how to make drop biscuits:
Can I make biscuits ahead of time? You can make biscuits ahead of time, but honestly, like them best right out of the oven. My advice would be to prepare the dough, cover it well and refrigerate until ready to bake. Since the dough will be chilled, it might take a few additional minutes to bake.
Can I freeze biscuits? Biscuits are very freezer friendly. Simply place them in an airtight plastic bag, squeezing out as much air as possible and then freeze for up to 4 months.
Can I use skim, 1% or 2% milk? I highly suggest using whole milk. That extra fast makes a huge difference in texture, however the recipe will still turn out fine using the other varieties.
Can I use different types of cheese? Yes! You whatever cheese blend you’d like as long as it adds up to about 1 cup. And make sure you try to freshly grate it. Pre shredded cheese is great for so many things, but is tossed in a starch to prevent clumping.
Think of this as adding extra flour to your recipe. If you do use pre shredded cheese, use a scant 2 cups of flour to balance it out.
Preheat oven to 400 degrees. Cover an insulated baking sheet with parchment paper.
In a large mixing bowl, whisk together flour, baking powder, salt, fresh herbs and garlic.
Add milk, cheeses and vegetable oil. Do not over mix, only until wet.
Drop biscuits onto baking sheet. You should have 12 biscuits.
Bake for 15 minutes until until tops are slightly crispy and lightly browned. Lightly coat each biscuit top with melted butter using a pastry brush.
*If you are feeling particularly lazy, you can use 2 teaspoons of garlic powder instead of fresh garlic.