Recipe: Whole-Wheat Cheddar Garlic Drop Biscuits

Whole-Wheat Cheddar Garlic Drop Biscuits from 100 Days of Real FoodThese biscuits might be my family’s new obsession…they are so tasty good! They are almost like a much better (and better for you) version of those Red Lobster biscuits everyone has probably had at one time or another. And they are so quick and easy to make as well. What’s not to love!? :)

I also want to make sure you know about one of the newest “real food” cookbooks that just hit the shelves last week (pictured below). It’s from our meal planning sponsor – The Fresh 20! Their new book contains over 125 recipes that are organized into seasonal, weekly meal plans, and each week comes with it’s very own corresponding shopping list. Every recipe comes with a beautiful picture, and there are lots of prep-ahead tips throughout. Following wholesome and realistic meal plans like these can be a big time saver for busy parents. Has anyone made anything from the new The Fresh 20 cookbook yet? If so, please share the details below!

fresh 20 cookbook


4.6 from 22 reviews
Whole-Wheat Cheddar Garlic Drop Biscuits
Serves: 12 Biscuits (which turned out to be 4 servings at my house)
  • 1 cup whole-wheat flour
  • 1¼ teaspoons baking powder
  • ½ teaspoon salt
  • ¼ teaspoon garlic powder
  • 1 cup freshly grated cheddar cheese (sharp or mild, or a combination)
  • ½ cup melted butter (1 stick)
  • ½ cup milk
  1. Preheat the oven to 375 degrees F.
  2. In a medium sized bowl whisk together the flour, baking powder, salt, and garlic powder. Use a fork to stir in the grated cheese.
  3. Mix in the melted butter and milk until well combined, but not over-mixed.
  4. Drop 12 heaping spoonfuls of the mixture onto a large ungreased baking sheet (evenly spaced). Bake until light brown, about 18 to 20 minutes. Serve warm and enjoy.
We recommend organic ingredients when feasible.


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  1. Cee |

    Absolutely delicious. This one is a keeper. I used to much butter. Will decrease the amount when I make them in the future.

  2. Cee Shorts |

    Absolutely delicious. This one is a keeper. I used to much butter. Will decrease the amount when I make them in the future.

    • Cee Shorts |

      I used “Too” much butter :)

  3. Tiffany |

    Can the cheese and milk be substituted with vegan cheese and almond milk? Also, silly question, but can a larger batch be frozen after baking for use within weeks?

    • Amy Taylor (comment moderator) |

      Hi Tiffany. It would be an experiment because those are not subs we have made. I do, typically, have no trouble subbing with almond milk. You can definitely freeze this recipe.

  4. Kathy |

    Made these last night and they flattened out like cookies. I did put the dough onto an already heated cookie sheet, and they tasted good. Should I try to adjust the butter or add more flour?

    • Amy Taylor (comment moderator) |

      Hi Kathy. They aren’t going to be fluffy like a traditional biscuit. Do make sure your baking powder is fresh. I also would not drop them on a hot sheet and be sure it is not greased. :)

    • 1ChefMommy |

      I found that the recipe didn’t require the entire amount of milk. I added a little at a time until it was a wet, sticky consistency, but not too wet or runny. Maybe that was your issue also? Did you add all the milk at once?

    • Trudy |

      I had the same problem. One thing that helped was I cut the cold butter into the flour with a pastry cutter instead of melting it. That is the way the Bisquick version does it and it keeps the dough a little more firm. They were still flatter than the Bisquick ones but not nearly as flat as before.

  5. Kristen |

    I made these last night. I had 1 cup of light cream in the fridge and used some of this in lieu of the butter & milk… just enough until the dough came together. Also, we sprinkled a little Old Bay on the tops just for fun. Super easy, fast and tasty! Nice addition to our soup. Thanks!

  6. Toni |

    Way, way, way too much butter! They were flat and greasy, but I squished out as much butter as possible and crumbled it over top of chicken and broccoli Alfredo and it made a tasty crust. Next time I will cut the butter back to a half or fourth of a stick.

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