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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So yummy! I added a tiny bit of melted butter on time and sprinkled some pepper, salt, and green onions and they were all gone within 10 minutes in my house!
Hello, I made these with perfect results! I would like to ask if I can make them with white brined cheese? I don’t know if you know what that is but is a harder and more crumbly than any yellow cheese. Thank you in advance!
Haven’t tried- Feel free to experiment and see!
Good morning Arman.
Not being a confident ‘baker’ myself I came across your articles on- line during lockdown.
I love most of these simple made less than 5 ingredients recipes.
Now I want to make these cheese scones ( in New Zealand)
Your recipes are all very well explained, easy to follow, including vegan and non vegan options.
Hi Roman! Hope you are staying safe, enjoy the recipe!
These biscuits are SO GOOD. Crispy cheese-edged beauties fresh from the oven! I made them big & split them for buns for salmon burgers with oven roasted tomatoes. Delicious, & everyone I sent a pic to begged me for your recipe : ). Thanks Arman!
You are a gem, thanks for the feedback, Lucy!
Going to try these in chicken and dumplings in the slow cooker, gf 1-1 flour and almond flour 1/2 coconut cream 1/2 almond milk with 1- 1/2 tbsp lemon juice and a flax egg- to help it hold in the slow cooker!
Let you know how it turns out! Thanks for the recipe
Please do 🙂
Yummy! I was thankful to find a cheesy biscuit recipe that didn’t call for additional oil, and I’m surprised I found on so fast and easy! I used extra sharp cheddar, and next time I think I’ll add some cayenne and garlic to jazz it up a bit more.
Love the additions to it 🙂
Can you use Almond or coconut flour instead of self rising flour
Not for this recipe! Try my almond flour biscuits instead.
While Auckland, New Zealand is in lockdown I made these for lunch today. When it comes to scones (as we call them) there will be no going back to other recipes, absolutely loved them, also added a pinch of cayenne pepper. I didn’t have self raising flour so followed your recipe to make that also. Next time might put some grated cheese on the oven tray before putting the mix on top for a little more cheesy crunch on the base.
Hope you are holding up okay, Maggie- Here in Melbourne I feel like we’ve been in lockdown for years haha!
I’ve made these 3 times now and they are so essy to make. I use an ice cream scoop. I get 7 nice size biscuits. I’ve added garlic to mine. They make awesome breakfast sandwiches. I bake them for 25 min. This recipe is the only one I make because it only has 3 ingredients.
I give these 5 stars for 3 ingredients, easy to make and delicious!
I made one batch then had to make another since the first batch got eaten pretty quick. I’m going to make several batches and carry to my work shop to feed the mechanics.
Hint: If you don’t have self-rising flour, you can use all-purpose flour and add 1-1/2 teaspoons of baking powder and 1/2 teaspoon of salt for EVERY 1 CUP of flour. Happy eating!
I can’t use almond flour so I must use cassava flour or tapioca flour. Would like to use coconut flour but I find it difficult because if soaks up so much liquid. I do use regular flour. Many food allergies.
I used a milk of colby jack, sharp cheddar, and shredded parmesan. Used buttermilk, too. I might try unsweetened almond milk next time.
They came out nice, soft, and fluffy. Could taste the parmesan, even though I used way less than the other cheeses. Used just under 2 cups of cheese.
I never have luck getting regular biscuits to rise and go brown. These did. My dog also approves…she mainly liked the crispy cheese bits underneath the biscuit.
Definitely keeping this recipe. So quick and easy. I got only 8 biscuits using the 1/4 cup, but that’s plenty for 2 people and 1 dog.
Fabulous biscuits, great recipe and so easy to make! Another win from Arman. I’m on my second batch and they’re a WIN with the family. I’m using GF flour but you couldn’t tell they’re gluten free. Thank you!