Cheddar Cheese Biscuits with Cilantro

How These Savory Drop Biscuits Came Together

These cheddar cheese biscuits with cilantro came about on a night when I hadn’t made it to the grocery store. We’d just gotten back from visiting my grandpa in Idaho, and the fridge was looking pretty bare. But I found a container of black bean and sweet potato soup hiding in the freezer, and Josh volunteered to whip up some drop biscuits to go with it. He wanted something savory, so he stirred in garlic, sharp cheddar, and fresh cilantro. He made a few jumbo biscuits (about ⅓ cup of dough each) and some smaller ones (about 3 tablespoons), and they baked up in 15 minutes flat. The cheese melted into little pockets throughout, and the cilantro gave them a fresh pop of color and flavor. They were exactly what the soup needed.

Why You’ll Love This Easy Biscuit Recipe

• Ready in 15 minutes from start to finish, no rolling or cutting, just drop and bake.
• Savory with sharp cheddar, garlic, and cilantro, so they pair with soups, stews, or just butter.
• The cold butter method gives you tender, flaky layers even without kneading.

Key Ingredients for Savory Cheddar Cilantro Biscuits

• Cold butter, Use unsalted butter straight from the fridge. Cutting it into the flour with your hands (or a pastry cutter) until you see pea-size pieces is what creates flaky layers. Don’t let it soften.
• Buttermilk, The acidity reacts with the baking soda and baking powder to give the biscuits lift and a tender crumb. It also adds a subtle tang that balances the rich cheese.
• Sharp cheddar cheese, Grate your own from a block for the best melt and flavor. Pre-shredded cheese won’t incorporate as evenly and can make the dough dry.

Kitchen Tools for Drop Biscuits

• Medium mixing bowl
• Whisk
• Wooden spoon
• Baking sheet
• Parchment paper or Silpat
• Wire cooling rack
• Measuring cups and spoons

Tips for Making the Best Cheddar Cheese Drop Biscuits

The key to tender drop biscuits is keeping the butter cold. When you blend it into the flour, stop as soon as you see pea-size chunks, those little bits of butter will melt in the oven and create steam pockets, which give the biscuits lift. Don’t overmix after adding the buttermilk either; stir just until the dry ingredients are moistened. Overworking the dough develops gluten and makes the biscuits tough. For the cheese, use a sharp cheddar that you grate yourself, pre-shredded cheese has anti-caking agents that can affect texture. And if you’re using fresh cilantro, give it a rough chop so you get little green flecks in every bite.

How to Judge Doneness and Choose Biscuit Size

These drop biscuits are forgiving, but the bake time depends on size. For jumbo biscuits (about ⅓ cup of dough), bake 15-18 minutes; for smaller ones (about 3 tablespoons), 12-15 minutes. You want them golden brown on top and on the bottoms. If you’re unsure, peek at the underside, it should be a deep golden color. Let them cool on a wire rack for a few minutes before serving, but they’re best warm. The cheese will be melted and the edges slightly crisp.

Variations for Cheddar Cilantro Drop Biscuits

If you don’t have fresh cilantro, you can substitute 1 tablespoon of dried cilantro or swap in chopped chives or parsley. For a spicier kick, add a pinch of cayenne pepper or some finely diced jalapeño along with the garlic. You can also change up the cheese, pepper jack gives a nice heat, or use a mix of cheddar and Monterey Jack. To make these dairy-free, use a plant-based butter and a dairy-free buttermilk (add 1 tablespoon of lemon juice or vinegar to a cup of unsweetened almond milk and let it sit for 5 minutes). The biscuits will still be tender and flavorful.

What to Serve with Cheddar Cheese Biscuits with Cilantro

These savory biscuits are a natural partner for any soup or chili. I served them with black bean and sweet potato soup, but they’d be great with tomato soup, chicken noodle, or a hearty beef stew. You can also split them open and slather with butter or honey butter for a quick snack. For a brunch spread, set them out alongside scrambled eggs and bacon. The cilantro and garlic make them flavorful enough to eat on their own, but they also work as a side for grilled meats or roasted vegetables.

How to Store Leftover Cheddar Cheese Biscuits

Store any leftover biscuits in an airtight container at room temperature for up to 2 days. If you want to keep them longer, refrigerate them for up to 5 days. The texture will be best if you reheat them before serving (see reheating tips below). Avoid storing them in the fridge uncovered, as they’ll dry out quickly.

How to Freeze Cheddar Cheese Drop Biscuits

These biscuits freeze beautifully. Let them cool completely, then place them in a single layer on a baking sheet and freeze until solid. Transfer to a freezer-safe bag or container and store for up to 3 months. To thaw, leave them at room temperature for about 30 minutes, then reheat in a 350°F oven for 5-7 minutes. You can also reheat frozen biscuits directly in the oven, add a couple extra minutes.

Best Ways to Reheat Cheddar Cheese Biscuits

For the best texture, reheat biscuits in a 350°F oven for 5-7 minutes. This crisps the outside and warms the cheese without drying them out. You can also use a toaster oven or air fryer at 350°F for 3-4 minutes. Avoid the microwave, it will make them soggy and rubbery. If you’re in a hurry, split the biscuit and toast it in a skillet with a little butter.

Cheddar Cheese Biscuits with Cilantro FAQs