If you’re looking for an easy cheddar cheese biscuit recipe, these fluffy Cheddar Drop Biscuits with Scallions are packed with sharp cheddar, smoky Gouda, and fresh scallions. Made with heavy cream instead of cold butter, they come together quickly with no rolling pin required.
These savory biscuits are crisp and golden on the outside, soft and tender inside, and perfect on their own or topped with my chorizo breakfast gravy for an easy biscuits-and-gravy breakfast.
Recipe Summary: Cheddar Drop Biscuits with Scallions
- ✅ Recipe Name: Cheddar Drop Biscuits with Scallions
- 🕒 Ready In: 30 minutes
- 👪 Serves: 8 (easy to scale)
- 🍽 Calories: 335 per serving
- 🥣 Main Ingredients: Sharp cheddar, smoked Gouda, scallions, heavy cream, flour
- 📖 Dietary Info: No yeast, no rolling pin, make-ahead friendly
- ⭐ Why You'll Love It: These easy cheddar drop biscuits come together fast with no cold butter or rolling required, and bake up fluffy, cheesy, and perfect for breakfast, brunch, or serving with gravy.
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These Cheddar Drop Biscuits with Scallions are one of my favorite easy biscuit recipes when I want something warm, fluffy, and cheesy without messing around with cold butter or a rolling pin. Sharp cheddar, smoked Gouda, and fresh scallions give them tons of savory flavor, while heavy cream keeps the biscuits tender and makes the dough incredibly easy to mix.
Ready in about 25 minutes, they’re an easy addition to breakfast or brunch and especially good topped with my chorizo breakfast gravy. If you want to turn them into a full breakfast, try them my chipped beef gravy too.
Why you'll love this recipe
- No rolling pin needed. These are easy drop biscuits, so there’s no rolling or cutting required.
- No cold butter to work in. Heavy cream provides the fat and moisture, making the dough quick and fuss-free.
- Big cheesy flavor. Sharp cheddar, smoked Gouda, and scallions make every bite savory and flavorful.
- Ready fast .The dough comes together in just a few minutes, making these easy enough for breakfast, brunch, or dinner.
Jump to:
- Recipe Summary: Cheddar Drop Biscuits with Scallions
- Why you'll love this recipe
- Key Ingredients
- Variations
- How to make Cheddar Drop Biscuits with Scallions
- Expert Tips
- What to Serve with Cheddar Cheese Biscuits
- Cheddar Cheese Biscuit Recipe FAQs
- More Breakfast Recipes to Try
- Cheddar Drop Biscuits with Scallions Recipe
Key Ingredients
- All-purpose flour. The base of the biscuit dough.
- Baking powder. Gives the biscuits their light, fluffy texture.
- Cheddar and smoked Gouda cheese. Use freshly grated cheese for the best flavor and texture.
- Scallions. Sliced thinly and mixed right into the dough.
- Heavy cream. Provides the fat and moisture, so there’s no need to cut cold butter into the dough.
See the recipe card at the end for the full list of ingredients with the quantities.
Variations
| Switch up the cheese | Use all cheddar or all smoked Gouda, or try pepper jack, Gruyère, or Swiss. Stick with low-moisture cheeses and grate them yourself for the best texture. |
| Change the herbs | Swap the scallions for fresh rosemary, parsley, or chives. |
| Add a little heat | Mix in chopped jalapeños or a pinch of cayenne for a spicy version. |
| Skip the butter topping | Brush the tops with heavy cream instead for similar browning. |
How to make Cheddar Drop Biscuits with Scallions
- Step 1: Preheat oven to 425°F. In a large bowl, whisk the dry ingredients until well combined.
- Step 2: Add cheese, scallions and cream.
- Step 3: Gently fold with a wooden spoon or spatula until a loose dough forms.
- Step 4: Divide the dough into 8 even pieces, gently shape into biscuits, then transfer to a greased large baking dish or 12-inch cast iron skillet.
- Step 5: Brush the tops generously with melted butter (or additional heavy cream).
- Step 6: Bake for 18–20 minutes, until golden brown.
Expert Tips
- Don’t over-mix the dough. Stir just until everything comes together. Over-mixing can make the biscuits dense instead of light and tender.
- Grate the cheese yourself. Freshly grated cheddar and smoked Gouda melt better and give the biscuits a softer texture than pre-shredded cheese.
- Keep the biscuits similar in size. Portion them evenly so they bake at the same rate.
- Bake until deeply golden. Look for browned tops and edges rather than pulling them too early; that’s where you get the best flavor.
- Serve them warm. These are best fresh from the oven or gently reheated before serving.
What to Serve with Cheddar Cheese Biscuits
Use these biscuits to make a cheesy twist on my bacon egg and cheese sandwich, or serve them warm alongside a bowl of chorizo chili or hearty ham and navy bean soup.
Cheddar Cheese Biscuit Recipe FAQs
For light, tender biscuits, avoid over-mixing the dough and use freshly grated cheese. Heavy cream provides the fat and moisture in this recipe, so there’s no need to cut in cold butter.
Mix the dry ingredients, cheese, and scallions, then stir in the heavy cream just until a dough forms. Portion the biscuits, place them on a baking sheet, and bake until puffed and golden.
Sharp cheddar gives biscuits plenty of flavor. I like combining it with smoked Gouda, but you can also use all cheddar or another flavorful, low-moisture cheese such as Gruyère or pepper jack.
More Breakfast Recipes to Try
If you tried this Cheddar Cheese Biscuit recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the comments below. Thanks for visiting today!
Cheddar Drop Biscuits with Scallions Recipe
Equipment
- 12" cast iron skillet or large baking dish
Ingredients
- 1 ¾ cups all-purpose flour
- 1 tablespoon baking powder
- ¼ teaspoon baking soda
- 1 teaspoon salt
- ½ teaspoon garlic powder
- ½ cup grated sharp cheddar cheese
- ½ cup grated smoked gouda cheese
- 3 scallions, sliced thinly
- 1 ¼ cup heavy cream
- 2 tablespoon melted butter, for brushing tops of biscuits
Instructions
- Preheat oven to 425 degrees.
- Make your biscuits: In a large bowl, whisk together dry ingredients until well combined. Add cheese, scallions and cream- gently fold with a wooden spoon or spatula until all ingredients are well incorporated, and a loose dough forms.
- Divide into 8 pieces, and roll gently with your hands into biscuits.
- Grease a large baking dish of 12" cast iron skillet with cooking spray or butter. Transfer biscuits to a greased skillet or baking dish, brush tops generously with melted butter, and bake for 18-20 minutes, until golden brown.
Notes
- The dough should be soft and easy to form, but not wet. If it seems too dry or crumbly, add a little more heavy cream. If it’s too wet, add a small amount of flour.
- Divide the dough into 8 even portions and gently shape with your hands, lightly flattening each biscuit.
- Brush the tops generously with melted butter before baking.
- Bake for 18–20 minutes, or until the biscuits are puffed and golden brown.
- Once completely cooled, store in an airtight container at room temperature for 1–2 days or refrigerate for up to 1 week.
- Freeze in a freezer-safe bag for up to 2 months.
Sharon says
These are SO good warm from the oven, but I especially love them with gravy or alongside a big bowl of chili. 🧀