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Cheddar Dill Drop Biscuits

Quick and easy drop biscuits filled with cheddar cheese, fresh dill and topped with a garlic dill butter. These biscuits are perfect for serving along side your favourite soup or stew.

Cheddar biscuits in a small pile on parchment paper.
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I love biscuits. They are light, flaky and go well with almost any meal.

Biscuits can either be rolled and cut or they can simply be dropped by heaping spoonfuls onto a baking sheet.

The nice thing about drop biscuits is that you don’t have to worry quite so much if the dough is sticky and you don’t have to worry about overworking it as you roll and cut the biscuits.

They are quick to make and can be made in a variety of flavours depending on what you add to them. These ones are made with cheddar cheese and dill, but you could use feta cheese, chives, diced ham, or anything else you can think of.

Why We Love This Recipe

It’s easy – Because these are drop biscuits, there is no rolling, shaping or cutting involved. Just mix the dough and drop them on the baking sheet.

It’s quick – This recipe comes together in just a few minutes and they only take 20 minutes to bake so they are perfect when you need a quick side for dinner.

Simple ingredients – These biscuits are made with simple, inexpensive ingredients. No need to run to the store for anything fancy.

Biscuits in a single layer on parchment paper and garnished with fresh dill.

Ingredients

To make these cheddar dill drop biscuits you will need:

  • All purpose flour
  • Baking powder
  • Salt
  • Butter
  • Cheddar cheese
  • Fresh dill
  • 1 Egg
  • Milk
  • Granulated garlic

For this recipe I recommend you shred the cheddar cheese yourself rather than purchase pre-shredded cheese. Pre-shredded cheese contains extra starches and anti-caking agents that will alter the texture of the biscuits.

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Pro Tip – If you don’t have access to fresh dill you can substitute with 2 tablespoons of dry dill.

Instructions

Mix the biscuit dough

Start by adding the flour, baking powder and salt to a large bowl. Mix to combine.

Cut the butter into cubes and add to the flour. Then use a pastry blender or fork to cut the butter into the dry ingredients until it resembles coarse crumbs.

Stir in the shredded cheese and chopped dill.

Add the beaten egg and milk and stir just until everything is combined.

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It’s ok if the dough feels bit wet and sticky as we are dropping the biscuits instead of rolling them. If the dough is too dry they will crumble as they bake.

Bake the biscuits

Line a baking sheet with a piece of parchment paper or lightly spray with non-stick spray.

Drop the biscuits by heaping spoonfuls (about 1/4 cup) onto the baking sheet leaving about an inch between them for expansion as they bake.

Place in the oven to bake for approximately 20 minutes until lightly golden.

Biscuits on a baking sheet lined with parchment paper before and after baking.

Top the biscuits with butter

Once you remove the biscuits from the oven, mix the melted butter, garlic powder and two tablespoons of dill in a small bowl.

Brush or drizzle over the warm biscuits before serving.

Baked biscuits on a baking sheet being brushed with melted butter using a silicone pastry brush.

FAQS

Can I freeze biscuits after baking?

Yes you can. Stored in an airtight container or freezer bag they should keep several months.

Can I make these biscuits gluten free?

If you want to make these gluten free you can use gluten free all purpose flour. It should be a blend that is 1:1 with all purpose wheat flour. Be sure you are not using a baking mix as it will contain salts and leavening agents. Sometimes you may need to add a bit of extra liquid as some gluten free blends absorb more liquid.

Two biscuits on a plate garnished with fresh dill and a basket of biscuits in the background.

More Biscuits and Scones

Meals to serve with biscuits

Instant pot cauliflower soup – by The Busted Oven
Summer Chili – by Fresh Coast Eats
Broccoli and potato soup – by It’s Not Complicated

Recipe

Cheddar biscuits in a small pile on parchment paper.

Cheddar Dill Drop Biscuits

Quick and easy drop biscuits filled with cheddar cheese, fresh dill and topped with a garlic dill butter. These biscuits are perfect for serving along side your favourite soup or stew.
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Course: Side Dish
Cuisine: American
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 12
Calories: 255kcal
Author: Deanna

Ingredients

  • 2 1/2 Cups all purpose flour
  • 1 Tbsp baking powder
  • 1 tsp salt
  • 1/2 Cup salted butter very cold
  • 1 Cup shredded cheddar cheese approximately 4 oz
  • 1/2 Cup fresh dill chopped
  • 1 large egg lightly beaten
  • 1 Cup milk

Butter Topping

  • 1/4 Cup salted butter melted
  • 1/2 tsp granulated garlic
  • 2 Tbsp fresh dill chopped

Instructions

  • Pre-heat oven to 400°F
  • In a large bowl, mix flour, baking powder and salt.
  • Cut butter into cubes and add to the flour. Using a pastry blender or fork, cut the butter into the dry ingredients until it resembles coarse crumbs.
  • Stir in the shredded cheese and chopped dill.
  • Add the beaten egg and milk and stir just until combined. It's ok if it feels a bit wet as we are dropping these biscuits, not rolling.
  • Drop biscuits by heaping spoonfuls (about 1/4 cup each) onto a baking sheet lined with parchment paper or lightly sprayed with non-stick spray leaving about an inch of space between them to rise.
  • Place the biscuites into the oven for 20-22 minutes until risen and lightly golden.
  • Once you remove the biscuits from the oven mix the melted butter, granulated garlic and 2 tbsp of fresh dill in a small bowl. Brush the melted butter over the biscuits before serving.

Nutrition

Calories: 255kcal | Carbohydrates: 22g | Protein: 6g | Fat: 16g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 371mg | Potassium: 191mg | Fiber: 1g | Sugar: 1g | Vitamin A: 661IU | Vitamin C: 2mg | Calcium: 148mg | Iron: 2mg
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