Preheat oven: to 425°F (220°C). Line a baking sheet with parchment paper.
Mix dry ingredients: In a large bowl, whisk together flour, baking powder, sugar, salt, and garlic powder.
Cut in the butter: Add the cold butter cubes and use a pastry cutter (or your fingers) to mix until crumbly — like coarse crumbs.
Add cheese and milk: Stir in the shredded cheddar cheese. Pour in the milk and stir just until the dough forms — don’t overmix or the biscuits will be tough.
Shape the biscuits: Turn the dough out onto a floured surface. Gently pat it to about ¾-inch thick. Cut out biscuits using a round cutter or glass. (Re-roll scraps gently if needed.)
Bake: Place biscuits on the baking sheet, close together for soft sides or spaced apart for crispier edges. Bake 12–15 minutes or until golden brown on top.
Brush with garlic butter: Mix melted butter, garlic powder, parsley, and salt. Brush over the hot biscuits right after baking.
💡 Tips
Use buttermilk for extra tenderness.
Want extra cheesy flavor? Add a handful of mozzarella or pepper jack.
These freeze beautifully — reheat in the oven for that fresh-baked taste.
Would you like me to give you a Cheddar Garlic Drop Biscuits version next — no rolling or cutting, just scoop and bake in minutes?
