Cheese lovers, this one’s for you! These three cheese biscuits are buttery, tender, and packed with flavor from a trio of cheeses. They come together quickly and make a perfect addition to any meal!
Drop biscuits are such a wonderful way to enjoy homemade biscuits without any of the fuss of rolling and cutting dough. And when you add a mix of cheeses, they become even more irresistible. These three cheese biscuits are made with sharp Cheddar, Monterey Jack, and Parmesan, giving you layers of flavor in every bite. Plus, they’re so easy to make that you’ll find yourself reaching for this recipe again and again.
Want more drop biscuit recipes? Try my chocolate chip and blueberry versions, too!
Why You’ll Love This Cheese Biscuits Recipe
- No rolling or cutting needed! These biscuits are as simple as mixing, dropping, and baking. No rolling pins, no mess.
- Packed with cheesy goodness. The blend of sharp Cheddar, Monterey Jack, and Parmesan creates a savory flavor that’s hard to beat.
- Perfect texture. They’re tender, fluffy, and have just the right amount of buttery flavor, thanks to the cold butter and buttermilk combination.
- Versatile. Enjoy these cheesy biscuits with breakfast, dinner, or as a sidekick for soups and stews.
What You’ll Need
See the recipe card below for ingredient quantities and full instructions.
- All-purpose flour – Measure by weight or use the spoon and sweep method to avoid over-measuring. Learn more: How to Measure Flour
- Leaveners: Baking powder and baking soda give the biscuits their rise.
- Seasoning: Salt and garlic powder add a little extra flavor.
- Unsalted butter: Cold butter is key to flaky, tender biscuits.
- Cheese: A mix of sharp Cheddar, Monterey Jack (or Pepper Jack for a kick), and Parmesan adds depth of flavor.
- Buttermilk: The acidity in buttermilk helps create a tender texture. I recommend using buttermilk if possible, but you can use a substitute if necessary.
How to Make Cheese Biscuits
- Prepare for baking. Heat the oven to 375°F and line a baking sheet parchment paper or a silicone liner.
- Mix the dry ingredients. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and garlic powder.
- Cut in the butter. Add the cold, cubed butter and use a pastry blender or fork to mix until the butter pieces are roughly the size of peas.
- Add the cheese. Stir in the grated cheeses.
- Add the buttermilk. Pour in the buttermilk and mix until just combined. You might need to use your hands to bring it all together without over-mixing.
- Portion the dough. Use a cookie scoop or a spoon to drop about 3 tablespoons of dough onto the prepared baking sheet, spacing them about 1 & 1/2 inches apart.
- Bake. Bake for 25 to 30 minutes, or until the biscuits are golden brown on top.
Tips for Success
- Keep your butter cold: Cold butter is crucial for flaky biscuits, so work quickly to avoid warming it too much. When gathering your ingredients, cut the butter into cubes and return it to the refrigerator to keep it cold until it’s time to mix it into the biscuit dough.
- Don’t over-mix: Mix the dough until just combined. Over-mixing can make the biscuits tough. Use a light hand when mixing to keep the biscuits tender.
- Measure consistently: A 3-tablespoon cookie scoop works wonderfully for even-sized biscuits.
Variations and Serving Suggestions
- Customize the cheeses. Feel free to substitute with your favorite cheeses! Try Gouda, Gruyère, or even a smoked cheese for a different twist.
- Spicy kick. Use Pepper Jack cheese instead of Monterey Jack for a bit of spice.
- Herb-infused. Add some chopped fresh herbs like chives or rosemary for extra flavor.
- Spice variations. Experiment with different spices to add more flavor. Try adding smoked paprika (one of my favorite additions!), Italian seasoning, or even a pinch of cayenne pepper for a bit of heat.
- Serving ideas. These cheese biscuits are perfect with soups, stews, or even just a pat of butter. They also make a great addition to a weekend brunch spread!
How to Store
- Room temperature: Store any leftover cheese biscuits in an airtight container at room temperature for up to 2 days. To reheat, place them in a low oven (about 300°F) for a few minutes until warmed through.
- Freezer: For longer storage, wrap them well and freeze for up to 3 months, then reheat for serving. To refresh the biscuits’ texture after freezing, wrap them in foil and reheat in the oven.
More Biscuit Recipes
Three Cheese Biscuits
Fall in love with these easy-to-make three cheese biscuits. Made with a trio of cheeses, they're rich, tender, and oh-so-flavorful.
Ingredients
- 2 cups (240g) all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 to 1/2 teaspoon garlic powder
- 6 tablespoons (85g) unsalted butter, cold and cut into 1/2-inch cubes
- 1.5 ounces (42g) grated sharp Cheddar cheese
- 1.5 ounces grated (42g) Monterey Jack or Pepper Jack cheese
- 1.5 ounces grated (42g) Parmesan cheese
- 1 cup (236ml) buttermilk
Instructions
- Preheat oven to 375°F. Line a baking sheet with a silicone liner or parchment paper.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and garlic powder.
- Add the butter and mix with a pastry blender or a fork until the butter is the size of peas. Stir in the cheeses.
- Add the buttermilk and mix just until combined.
- Using 3 tablespoons of dough at a time, drop the dough onto the prepared pan, leaving about 1 & 1/2 inches between biscuits.
- Bake 25 to 30 minutes, or until golden brown.
Notes
Store in an airtight container at room temperature up to 2 days.
For tips, step-by-step photos, and extra details, be sure to read the full post above before starting. It’s packed with helpful info to answer common questions!
Recommended Products
Bake or Break is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
17 Comments on “Three Cheese Biscuits”
These look great. I love anything cheese. This is the first time I have seen the cream cheese with bacon. I have to get it.
looks really good but i really must say –
3-cheese or Three-cheese Drop biscuits is how this should be written. I was excited thinking you were going to have 3 different kinds of recipes….;)
Philadelphia Cream cheese is hard to find in my country, and when you find it,it is very expensive because it is imported. I will make these biscuits and will try to emulate this delicious spread with regular cream cheese with crispy bacon added to it. Any tip to make it taste as similar as possible will be appreciated.
Cecilia, I’d just whip the cream cheese and stir in small pieces of bacon. It’s a pretty simple spread, flavor-wise – just cream cheese and bacon!
Now now I understand the coconut because I can’t really handle the texture of shredded coconut haha but Bacon…. now come on haha. 😉 These Cheese Drop Biscuits looks fantastic!
I’ve been stalking my store to find that bacon cream cheese. I can’t wait to try it! These biscuits look amazing. Biscuits are definitely one of my favorites foods – I need to make these!
These seriously look so good! I’ll have to keep this recipe on hand for emergency side dish options!
These look out of this world. I an new to drop biscuits. Never knew you could have such a quick biscuit in a matter of minutes and them taste oh so good. Pinned!!
I’d eat far too many of these at breakfast 🙂
These look so good!!
You had me at three cheese!
I bet these would be wonderful covered in a sausage milk gravy! My kids would love it.
I have a soft spot for biscuits too — I can’t help but LOVE all the cheesy goodness 🙂
I so rarely make rolls or biscuits to go with my meals. But these are easy enough that maybe I will!
P.S. bacon cream cheese!? Be still my heart.
mmmm the cream cheese spreads look so good! I love biscuits too and cheese is always a GREAT idea!
These biscuits would be perfect with a big steaming bowl of soup!! I’m drooling just thinking about it! 😉 And, I must find that bacon spread! My family would go crazy over it!