These easy cheddar cheese drop biscuits are made with just 3 ingredients and take 20 minutes to make! Tender on the outside, fluffy on the inside, it is made without yeast, without shortening, no buttermilk, and no eggs! Vegan, Gluten-Free and Dairy-free options.
With yeast, eggs, and butter hard to find, we’ve been making recipes WITHOUT them. No Flour cookies, homemade pop tarts, and these addictive cheddar drop biscuits.
What are drop biscuits?
Biscuits are an American and Canadian bread-like food, baked in an oven. They tend to have a tender, golden brown exterior and a soft, fluffy and sometimes crumbly interior. They are often also made without yeast, instead, using baking powder or baking soda as the leavening agent.
Drop biscuits, on the other hand, are the same thing as biscuits, except they are generally not rolled out, and simply ‘dropped’ onto the baking tray before cooking.
Are Drop Biscuits the same as British Scones?
Before we get into the details of the recipe, these American style biscuits can be called something different.
In Australia or the UK, these biscuits would be called scones and some may even call them muffins. To my American friends, biscuits, drop biscuits or savory breakfast muffins are also fitting terms.
Regardless of where you are and what you call them, they are truly delicious.
How to make cheddar drop biscuits from scratch
- Self-rising flour- If you don’t have self-rising flour, you can make your own following these instructions. For those who follow a gluten-free diet, use gluten-free self-rising flour.
- Cheese- Cheddar cheese, Edam cheese or tasty cheese all work. I don’t recommend pizza cheese or mozzarella, as it tends to burn the tops. See notes below for tested vegan and dairy-free options.
- Milk- Needed to smooth out the dough. Any milk works. I used oat milk, which is a plant-based, dairy-free and vegan milk.
Making these cheese drop biscuits is ridiculously simple, and requires just one bowl and 20 minutes to make!
To start, in a large mixing bowl, add all your ingredients and mix well, until a sticky dough remains. Using a 1/4 cup measuring cup, drop 1/4 cup portions of the dough onto a lined pan, around 1-2 inches apart. You will want to repeat this process until all the dough is used.
Bake the drop biscuits for 15-20 minutes, or until golden brown on the outside. Finally, you’ll remove them from the oven and cool on the pan, or enjoy immediately.
Can I make these vegan and dairy-free?
This recipe definitely works with vegan cheese BUT with a twist.
While there are shredded blends readily available, I’ve found that using torn pre-sliced pieces of cheese to work wonderfully, and really resemble the dairy counterpart. I’d consider adding a pinch of sea salt and spices, as flavor-wise, it was a little blander.
When it comes to what brand of vegan and dairy-free cheese, I prefer using these cheddar style slices or these swiss style slices. Simply tear them roughly into bite-sized pieces, enough to fill either 1-2 cups and you’ll be set!
For the milk, just be sure your milk is on the non-dairy variety (as I used!) and you’ll be fine!
Storing and freezing cheddar drop biscuits
- To store: Leftover cheddar biscuits should be stored in a sealable container. They will keep fresh at room temperature for up to 4 days, or refrigerated for up to 7 days.
- To freeze: Drop biscuits are freezer-friendly so place cheddar biscuits in a ziplock bag and keep in the freezer for up to 6 months.
- To re-heat or thaw: If re-heating from the fridge, microwave for 20-30 seconds. If reheating or thawing from the freezer, let sit at room temperature (or in the fridge overnight) first. You can also reheat in a pre-heated oven.
Tips and Tricks for PERFECT Cheddar Drop Biscuits
- Do not over-mix the dough- Just mix enough until everything is combined.
- Remember, these are DROP biscuits, so they aren’t supposed to look pretty or uniform in size and shape.
- For ultra cheesy biscuits, add 2 full cups of cheese. You only need 1 to mix the ingredients around, but two takes it up a notch!
- You can also make these biscuits slightly larger and used as rolls or burger buns.
- Remember, if using vegan and dairy-free cheese, PLEASE use torn up slices or self-shredded cheese. Packaged vegan shredded cheese does not melt well at all (ironically).
More delicious bread recipes WITHOUT yeast
Easy Cheese Drop Biscuits (3 Ingredients!)
- 2 cups self-rising flour gluten-free, if needed
- 1-2 cups shredded cheese of choice * See notes
- 1 1/3 cups milk of choice I used oat milk
- Preheat the oven to 180C/350F. Lightly grease a baking tray and set aside.
- In a large mixing bowl, add all your ingredients and mix well.
- Using a 1/4 cup or cookie scoop, pour biscuits onto the greased baking tray, forming a dome-like shape. Ensure you space them evenly as they rise and spread. Bake for 20-25minutes, or until lightly golden on top and cooked through the center, but not overcooked- It should be fluffy.
- Remove from oven and enjoy immediately or cool completely before storing in an air-tight container.
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You’re speaking my language today! Cheesy carbs are my fave. It’s always interesting to hear how people describe scones/biscuits/muffins around the world. I never think about the fact that a “biscuit” might be something completely different depending on where you are.
I just made these for dinner. Eggs and cheese bisquites 🙂 Even though I am a loser at baking these were super easy and turned out wonderful. And so delicious 😀
I can’t wait to try these!!
Enjoy, Andrea! 🙂
I love things with less than 5 ingredients, mostly because then I don’t have a table full of things to take out and put away when Im cooking. These sound really good.
I am going to try these for breakfast, but I have a question? You list them as having 15kcal? Is that a typo? I can’t believe something so tasty looking could possibly be that low, unless that’s just for one crumb *g*
Victoria, there is an issue with the plugin and it’s being looked into. If you need the nutritional breakdown, there are many calorie calculators which provide it for you 🙂 Happy breakfast!
sorry if i missed it, but how many does the recipe make? thanks!
Hi Katie! It makes around 12 or so of them 🙂
These look so good! I can’t wait to try them!
Please do! 🙂
Looks great! This is creative!
A scone by any other name……. 🙂 This is my favorite cheesy biscuit recipe and I keep coming back to it over and over. I have tried a number of others with a few more ingredients, but they still don’t touch these! I made a batch with some Australian Smoked Cheddar and a pinch of cayenne to kick it up a notch and OMG! Staple in my house for sure!
How frustrating!!! This is listed as VEGAN but has milk and cheese. So misleading.
Not misleading at all, you’ve clearly not read the post or the ingredient list.
I’m super confused b/c the recipe title I see says: Healthy 3 Ingredient Cheese Biscuits (Gluten Free, Vegan). What am I missing? If you have a GF, DF biscuit recipe, I would love it!
Could I use almond flour or whole wheat flour for these?
Wholewheat self-rising flour, yes.
These looks lush! Do you know how long they will last once baked?
Sure! 3-4 days, refrigerated or 2 days at room temperature 🙂
I made the vegan, gluten-free version of these today. I used Bob’s Red Mill Gluten Free 1 to 1 Baking Flour to which I added baking powder for self-rising, a combo of full fat coconut milk and unsweetened plain almond milk, 3 slices each of Violife cheddar and Follow Your Heart Smoked Gouda and a variety of spices. They came out a bit chewy, but pretty good, nevertheless. Next time, I may do a combo of gf flours and add more sorghum flour than Bob’s has in their mix. Thank you for the recipe!