Name: Best Bisquick Cheddar Cheese Biscuits
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 2 cups Bisquick; ¾ cup cheddar cheese (shredded); ¼ cup parmesan cheese (shredded); ¾ cup whole milk; 2 tsp sugar; 1 tsp garlic powder; 3 tbs butter; ½ tsp parsley; ½ tsp garlic powder

Jump to Recipe Print Recipe

These cheddar cheese biscuits are so easy to make and they taste soooo good! A warm cheddar biscuit straight from the oven, yes please!

This Bisquick cheese biscuit recipe starts with baking mix, sharp cheddar and parmesan, then gets a brush of garlic and parsley butter the second the biscuits come out of the oven. They are ready in about 15 minutes from start to finish.

The Best Bisquick Cheddar Biscuits (Easy Drop Biscuits)

I made two batches of these and sent them as a treat with my husband, to his work. He informed me, when he got home, that everyone loved them! For something so simple it was wonderful to hear it was a hit!

Now, when I say simple, I’m not kidding! These cheddar cheese biscuits come together so fast and bake quickly too! All you need to do is grab some Bisquick, mix with the cheese, then add in the milk, sugar and garlic powder! DONE! Okay, well you still need to bake them, which only takes 8 to 10 minutes. Then you can brush with your butter mixture and eat to your heart’s content.

When I first made these I had no idea how big to form the batter on the baking sheet. So of course I went big and made six. Well, they were huge and very delicious. My second batch I separated into nine biscuits and they were the perfect size. But, I realized I could make them even smaller and they would still bake to a satisfying size, plus would feed more people.

These are definitely my go to for biscuits. They are probably the best cheese biscuits I’ve had, or at least one of the top three!

Why You’ll Love These Bisquick Cheese Biscuits

Ready in about 15 minutes. Five minutes to stir the dough and 8 to 10 minutes in a hot oven.
No rolling or cutting. These are drop biscuits, so you just scoop the dough onto the pan.
Two kinds of cheese. Shredded cheddar and parmesan give every bite a sharp, savory flavor.
Garlic butter finish. A quick brush of melted butter, parsley and garlic powder makes them taste like a restaurant basket.

Ingredients You’ll Need

This short list is what makes these Bisquick cheddar biscuits so quick. Exact amounts are in the recipe card below.

Bisquick: The baking mix already has the flour, leavening, salt and fat blended in, so there is nothing to measure or cut in. Any similar all purpose baking mix works the same way. Measure it by spooning it into the cup and leveling it off, since packing it in makes the dough dry.
Cheddar cheese: Shredded cheddar melts into little pockets all through the biscuits. Sharp cheddar gives the boldest flavor. If you shred your own from a block, it melts more smoothly than bagged cheese, which is coated to keep the shreds from sticking.
Parmesan cheese: A small amount adds a salty, nutty depth and helps the tops brown. Shredded parmesan blends into the dough easily.
Whole milk: Brings the dough together into a soft, sticky batter. Whole milk gives a richer, more tender biscuit than skim. Buttermilk is a common swap and adds a little tang.
Sugar: Just two teaspoons. It will not make the biscuits sweet, but it balances the salty cheese and helps them turn golden.
Garlic powder: Used twice, once in the dough and once in the butter topping. Garlic powder mixes in evenly without burning in a hot oven the way fresh garlic can.
Butter: Melted and brushed over the hot biscuits. It soaks into the tops and keeps them soft and shiny. Salted or unsalted both work. Brushing it on while the biscuits are still hot is the key, because warm biscuits drink it right in instead of letting it pool on top.
Parsley: Dried parsley in the garlic butter adds color and a fresh, herby note. Chopped fresh parsley works too, just use a little more of it.

How to Make Bisquick Cheese Biscuits

Heat the oven. Preheat to 450°F and line a baking sheet with parchment paper. A very hot oven gives these biscuits a fast rise and crisp, golden edges.
Mix the Bisquick and cheese. In a medium mixing bowl, combine the Bisquick with the cheddar and parmesan. Toss well so the cheese is coated and spread evenly through the mix.
Add the wet ingredients. Add the milk, sugar and garlic powder and stir until just combined. The dough will be thick, sticky and a little lumpy, and that is exactly right. Stop stirring as soon as the dry mix disappears. Overmixing works the gluten and gives you tough, flat biscuits instead of tender ones.
Scoop the biscuits. Scoop the dough using a 1/4 or 1/3 measuring cup and drop it onto the parchment paper. Make sure the biscuits don’t touch, since they will grow when cooking.
Bake. Bake for 8 to 10 minutes, or until golden brown. The tops should look craggy and golden, and the cheese around the edges should be lightly toasted.
Make the garlic butter. While the biscuits bake, melt the butter in a small microwave safe dish. Stir in the parsley and garlic powder until mixed thoroughly.
Brush and serve. When the biscuits come out of the oven, brush the butter mixture over the tops right away so it soaks in. Enjoy them warm, while the cheese is still soft and melty.

Tip: Use a 1/3 cup scoop for nine biscuits, which is the perfect size. Smaller scoops still bake up to a satisfying size and will feed more people. Just leave space between them, since they grow in the oven.

Ways to Customize Cheese Biscuits

Add rosemary. A little chopped rosemary in the dough or the butter gives them an herby, savory twist.
Use fresh garlic. Stir small chunks of fresh garlic into the melted butter for a stronger garlic flavor.
Try different cheeses. Pepper jack, Colby or a sharp white cheddar all melt well in place of some of the cheddar.

Bisquick Cheddar Biscuits FAQs

How many biscuits does this recipe make? About nine biscuits using a 1/3 cup scoop. You can make six large biscuits or go smaller and get more than nine.
Do I need to roll or cut the dough? No. These are drop biscuits, so you scoop the sticky dough straight onto the baking sheet.
Can I make these without Bisquick? This recipe is written for Bisquick. Another all purpose baking mix will work the same way, but plain flour needs its own leavening, salt and fat, so it is not a direct swap.
How do I know when they are done? Bake for 8 to 10 minutes, until the tops and edges are golden brown. Larger biscuits may need the full 10 minutes.
Why did my biscuits spread together? They were placed too close. The biscuits grow while baking, so leave space between each scoop.
How do I store leftover biscuits? Cool them completely, then keep them in an airtight container in the refrigerator for 3 to 4 days. Warm them in a 350°F oven for a few minutes so they taste fresh.
Can I freeze cheese biscuits? Yes. Freeze baked, cooled biscuits in a freezer bag for up to 3 months, then thaw and warm them in the oven.
What should I serve them with? They are great next to soup, chili, a holiday dinner or leftover turkey dishes.

Best Bisquick Cheddar Cheese Biscuits

Lisa

Bisquick cheddar cheese biscuits made with cheddar and parmesan, scooped onto a pan and brushed with garlic parsley butter. They bake in 8 to 10 minutes, so warm cheese biscuits are on the table in about 15 minutes.

Print Recipe Pin Recipe

Prep Time 5

Cook Time 10

Total Time 15

Servings 9

Ingredients

2 cups Bisquick
¾ cup cheddar cheese shredded
¼ cup parmesan cheese shredded
¾ cup whole milk
2 tsp sugar
1 tsp garlic powder
3 tbs butter
½ tsp parsley
½ tsp garlic powder

Instructions

Preheat oven to 450°F. Line a baking sheet with parchment paper.
In a medium mixing bowl, combine bisquick with cheddar and parmesan cheese.
Add milk, sugar and garlic powder to bisquick mixture and stir until just combined.
Scoop dough using a ¼ or 1/3 measuring cup and drop onto parchment paper. Make sure biscuits don’t touch, since the will grow when cooking.*
Bake for 8-10 minutes, or until golden brown.
While baking, melt butter in microwave, in a small microwave safe dish.
Add parsley and garlic powder to butter and mix thoroughly.
When biscuits are baked, brush butter mixture on top.
Enjoy!

Made these cheese biscuits? Leave a star rating in the recipe card and let me know how you like them in a comment below. I love hearing about your spice and cheese swaps.