Cheddar Garlic Drop Biscuits

For someone who loves to bake, it’s amazing that I haven’t made a lot of different kind of bake goods.

My comfort zone in my kitchen and for using my oven is usually cookies, snack bars, quick breads and muffins.

I want to venture out of my comfort zone. I want to try something new. I want to start making signature dishes during holidays for my family and to have a list of recipes that can be my go-to for years to come. The only way I can do that is to thru trial and error.


Recently, I started making a list of things I want to bake just to change it up around here.

First up on the list was biscuits. I read the direction and it looked simple enough. I don’t know why I never made them before.

I made these for our Thanksgiving lunch party and everyone liked them. But the biscuits are also great on a chilly night served with a creamy soup and salad.


I looked at other recipes for biscuits and this version is lighter because it doesn’t used a lot of butter and instead of buttermilk, it uses low-fat milk instead.

Cheddar-Garlic Drop Biscuits

(recipe from Cooking Light cookbook)

  • 9 ounces all-purpose flour (about 2 cups)
  • 1 tablespoon baking powder
  • 3/4 teaspoon salt
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese (I used Cabot brand)
  • 1 1/2 tablespoons finely chopped fresh parsley, divided
  • 1 cup 1% low-fat milk
  • 3 tablespoons canola oil
  • Cooking spray
  • 1 1/2 tablespoons tub-style butter, melted


1. Preheat oven to 450 degrees

2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients; stir with a whisk.

3. Drop dough by 2 heaping tablespoons 2 inches apart onto a baking sheet coated with cooking spray. Combine melted butter and remaining 1 1/2 teaspoons parsley. Brush mixture evenly over dough.

4. Bake at 450 degrees for 11 to 12 minutes or until lightly browned.

Yield: 15 servings (serving size: 1 biscuit)

Notes: For next time, I’m going to add fresh minced garlic to add more garlic flavor. We love garlic around here.

Mixing the ingredients.


Using flavored butter is an easy way to amp up the flavor or light biscuits. You can use whatever herbs and spices you like.


Before going into the oven. Using my Silpat baking mat helps keep their shape and prevents them from spreading too much while baking.


Chopped parsley fresh from my garden 🙂


A little crunchy on the outside…..


But soft and tender in the inside.



Do you have traditional recipes that you make during holidays?

Were they passed down from family or something you found or created yourself?



  1. My husband would LOVE these! He loves cheddar biscuits, but I never make them for him! Like your recipe from yesterday (lasagna cups) I’m so book marking this recipe as well! Maybe I’ll surprise him tonight with a batch to go with steak and Brussels! All I need to get is some parsley! Yum!

    • Kjirsten, I hope you and your husbands enjoy the biscuits. I think any herbs you have around will work, just make combine it with melted butter to flavor the biscuits. Or maybe use dried parsley?

  2. Yummmm! I made a cheater version of these using jiffy plain mix and adding flavor! Yours look fantastic. Always fun to venture out of your comfort zone!

  3. Biscuits are only bad if you eat the whole basket, right?! So just one or two wouldn’t be horrible… especially if it’s a “light” biscuit. 🙂 I wonder if you could freeze them and heat just one or two at a time?


  4. These biscuits look so good! They remind me of the biscuits that they give you at Red Lobster. Yummy! 🙂

  5. Annette (Defiant Vegan) says:

    those cheddar drops look so good yummm.

  6. Those look amazing! The only thing that I make pretty regularly is pumpkin roll. I just love that sweet cream cheese filling.


  1. […] family requested I make the Petite Lasagna and Cheddar Garlic biscuits. A healthy start to the new […]

  2. […] Cheddar Garlic Drop Biscuits […]

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