Whole-Wheat Cheddar Garlic Drop Biscuits

33 Reviews / 4.6 Average
These Whole-wheat Cheddar Garlic Drop Biscuits are a much healthier Red Lobster biscuit copycat recipe. They are simple and quick to make for dinner and they freeze great for later!
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Whole-Wheat Cheddar Garlic Drop Biscuits from 100 Days of Real Food

These 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!? :)

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144 thoughts on “Whole-Wheat Cheddar Garlic Drop Biscuits”

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Recipe Rating

  1. 3 stars
    Waaay too much butter. I made a batch with butter and another with olive oil and both were like soaked flat sponges. I’ll cut the fat in half next time and maybe just soften the butter not melt it.

  2. Are these made with freshly milled wheat flour? That’s what I use and I’m wondering how to adjust the amount of ingredients.

    1. No, these were not made with freshly milled wheat flour. We have not tried it with this recipe before. – Nicole

  3. 5 stars
    Let me start by saying this recipe is fantastic exactly as written. It is one of my favorites and I make it frequently. I was out of cheddar today so I switched it up a little bit and used onion powder instead of garlic power and Swiss cheese instead of cheddar and it was delicious. I will absolutely make it again with onion and Swiss!

  4. Subbed low fat mozzarella with a little blue cheese. It was a little dry so added some extra milk and Greek yogurt. Baking now, we’ll see how it comes out.

  5. 5 stars
    Thumbs-up from the whole family (of 3 haha). The Red Lobster boxed mix was one of our favorites, and these are thankfully just as good, if not better. I melted too much butter so I did what the box mix usually calls for, and added some italian blend to the butter and basted the cooked biscuits with it. Yum!!

  6. We love these biscuits! The only change I made was 1/4 cup olive oil instead of butter… My grandson loves making these… He even made some for his teachers! He is 11…. Thank you for this recipe!!

  7. 5 stars
    This recipe is excellent just the way it is. Any combination of extras could be added, such as sunflower seeds and/or additional spices. These really are nice and cheesy and light. Highly recommended!

  8. After reading the reviews I adjusted this recipe by upping the baking soda to 3 tsps and 1 tsp of garlic powder and halving the butter down to 4 tbsps and keeping it cold in small pea size pieces like most biscuit recipes call for. I also keep my biscuits in the fridge for 15 mins prior to baking. They were amazing.

  9. 5 stars
    My family has food allergies and we have to eat gluten free…..so I took your idea and changed it up so that my family could eat them. They were amazing and we all LOVED them! Thanks

  10. 5 stars
    I have made this recipe many times for our large family. They are loved! I accidentally added to much milk once so I ended quadrupling the recipe, so why not freeze. Still very yummy reheated and even easier!

  11. 3 stars
    Despite being quite easy to make, these flattened quite a bit and looked like cookies, just like other people commented. I would use less milk and butter next time, or I would cut the cold butter into the flour just as the traditional way of making biscuits.

  12. I haven’t tried this recipe yet. I was looking for an easy whole wheat biscuit recipe and this one sounded good and easy. But I don’t have enough butter. Is there any way I can substitute oil for some of the butter?

  13. 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.

  14. 4 stars
    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!

  15. 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?

    1. 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. :)

    2. 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?

    3. 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.

  16. 5 stars
    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?

    1. 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.

  17. 5 stars
    Absolutely delicious. This one is a keeper. I used to much butter. Will decrease the amount when I make them in the future.

  18. I loved these! So easy & yummy! I doubled the amount of garlic powder & thought the flavor was great. I am going to try using half the butter next time like some suggested & see how it tastes. My husband didn’t even mind that they were made with whole wheat flour & he is usually picky about that. I paired it with the broccoli cheddar soup for an easy weeknight meal.

  19. 5 stars
    I made these cheddar garlic biscuits last night for dinner. They were so easy and so good! My husband said they tasted like the ones at Red Lobster, and ate 3 of them!

  20. 5 stars
    These are called “crack biscuits” by my husband. I add in 2 grated zucchinis, and we like them even better that way! I love how easy they are!

  21. 4 stars
    I’ve been looking for a whole wheat drop biscuit recipe and now I’ve found it. Only change I made was 1/2 stick a butter instead of 1 stick of butter. They were so, so delicious. This recipe is a keeper!

  22. Assistant to 100 Days (Amy)

    Hi. I am a bit confused by the question. I’ve had no trouble with the biscuits rising as long as the batter isn’t over-worked.

  23. What would make them fluffy like the Red Lobster biscuits — buttermilk instead of whole milk?


  24. These were soooo yummy and really easy to make BUT way too much butter! The first time I made these I felt like I was eating biscuits drenched in melted butter :-/. I used 1/4 of a stick instead and they came out perfect!

  25. These are great, the second time around I wanted something less rich or an already heavy dinner. So I doubled the wheat flour, baking powder and salt but halved the butter and cheese and added the doubled amount of milk. They came out perfect. I also left out the garlic powder because my kids complained they were to garlicky,though I disagreed:)

  26. 5 stars
    I made these for lunch with some chicken soup. I was out of milk, so subbed in some plain yogurt and a few spoonfuls of the broth from the soup, reduced the butter to a third of a cup, and they turned out great!

    Well, I thought they were great. My three-year-old took one bite and told me, very seriously, “Mommy, I tried this kind of biscuit and I hated it.” More for me! I froze the rest for lunches.

    I love how easy this recipe is, so that I can just throw them together as an afterthought.

  27. Just made these for dinner and boy were they a hit. I cut butter back to 1/2 stick and they puffed up well. Looked just like red lobsters And tasted like it as well!

  28. Does anyone know if these freeze well? We have a new baby due in about 6 weeks, and I’m trying to freeze as much as possible.

  29. Made these for the first time tonight. Why did I wait so long?? These are amazing. They remind me of the cheddar biscuits at Red Lobster, but I like them better knowing they are real food. Thanks for this great recipe.

  30. 5 stars
    I was looking for something quick to make with soup tonight, but I didn’t have any cheddar. I subbed shredded parmesan and used minced garlic instead of powder, and these were unbelievably good! I am not going to fess up to how many of them I ate.

  31. These tasted delicious but mine also spread out flat-ish like a cookie as another reader commented. I like the suggestion of baking in a muffin tin next time to help retain some shape/height. I wonder if using softened vs. melted butter would also help the biscuits retain some shape and height. I did use the white whole wheat flour… followed all directions. Like I said the taste/texture is great but they just don’t really look like biscuits :)

  32. Can these be made ahead of time and then reheated? Or can the dough be made be put on the baking sheet, frozen, and then cooked later? I’m trying to find a way to get as much prep as possible done prior to Thanksgiving. Thanks!!

  33. I haven’t made anything from the cookbook itself, but I did subscribe to the fresh 20 meal planning for a year, and it was absolutely amazing. It’s healthy, and it’s delicious – the only meals that my husband and I both *consistently* find tasteful enough (and the hubby likes spicy foods). They use enough spices that everything tastes good, even things we thought were going to be weird. :) I’m looking forward to trying your recipes as well, I just recently found the blog!

  34. 5 stars
    These are great! So tasty and using ingredients I always have in the house. They go terrific with your Butternut Squash soup.

  35. We made these tonight. So super scrumptious and addicting. However, I wonder if we could get by with using only a half a stick of butter (instead of a whole!)to make it a little healthier. I could not help but think of all the butter that was sitting in my tummy after eating 4 of them!!