Garlic cheesy cornbread drop biscuits are tender, golden, and loaded with sharp cheddar, with a buttery top finished with parsley and sea salt.
A boxed cornbread mix does the heavy lifting, so there is no rolling or cutting, and heaping spoonfuls of dough go straight onto the baking sheet. They are ready in under half an hour and are great for dunking in soup or enjoying on their own.
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Why This Garlic Cheesy Cornbread Drop Biscuits Recipe Works
Cornbread mix keeps it simple. The mix already contains flour, cornmeal, and leavening, so only milk and cheese join the bowl, and the dough takes a couple of minutes to stir together.
Freshly shredded cheddar melts better. Without the anti caking coating found on bagged shreds, it blends into the dough and creates pockets of melted cheese.
A brush of butter gives the tops color. Melted butter, dried parsley, and a pinch of sea salt go on before baking, so the surfaces turn golden and taste savory.
Ingredients for Garlic Cheesy Cornbread Drop Biscuits
- 3 cups cornbread mix, about two 8.5 ounce boxes
- 1/2 teaspoon garlic powder
- 2 teaspoons dried parsley
- Flaky sea salt for sprinkling
- 1 cup freshly shredded cheddar cheese, about 4 ounces
- 2/3 cup milk
- 3 tablespoons unsalted butter, melted
Cornbread mix. Use a standard boxed mix for dependable rise. Check the box for any extra ingredients it asks you to add.
Cheddar. Sharp cheddar gives the most flavor, and shredding it yourself helps it melt smoothly.
Garlic powder. It spreads savory flavor through the dough evenly, with no burnt bits.
Milk. Cold or room temperature milk both work. Stir just until the flour disappears.
Butter and parsley. Melted butter helps the tops brown and holds the parsley and salt in place.
How to Make Garlic Cheesy Cornbread Drop Biscuits
1. Prepare the pan Heat the oven to 400 degrees F and line a baking sheet with parchment paper.
2. Mix the dry ingredients Combine the cornbread mix, cheddar, and garlic powder in a large bowl.
3. Add the milk Pour in the milk and stir only until the mixture looks evenly moist and thick.
4. Scoop Drop heaping tablespoons of dough onto the baking sheet, leaving a little space between each.
5. Brush and season Brush the tops with melted butter, then sprinkle with parsley and a little sea salt.
6. Bake Bake for 13 to 15 minutes, until the bottoms are golden brown and the tops look set.
7. Cool briefly Serve hot, or move to a rack if you plan to serve them later.
How to Serve Garlic Cheesy Cornbread Drop Biscuits
Serve the biscuits warm with extra butter next to a bowl of silky sweet potato soup or creamy pumpkin soup. They are also a natural match for a pot of slow cooker chicken chili, and they round out a vegetable meal with alphabet vegetable soup.
How to Store and Reheat Garlic Cheesy Cornbread Drop Biscuits
Cool the biscuits, then keep them in an airtight container in the refrigerator for up to 3 days. Freeze them for up to 3 months, and reheat in a hot oven at 350 degrees F for 5 to 8 minutes until hot and slightly crisp.
Tips and Variations for Garlic Cheesy Cornbread Drop Biscuits
Shred your own cheese. Fresh shreds melt better than packaged ones.
Do not overmix. Stir until just combined for a tender biscuit.
Use a scoop. A large cookie scoop keeps the biscuits the same size so they bake evenly.
Line the pan. Parchment prevents sticking and speeds cleanup.
Add heat. A pinch of cayenne or some diced jalapeno gives a spicy version.
Serve warm. The cheese is softest and the edges crispest in the first hour.
Freeze extras. Flash freeze on a tray, then bag them for quick snacks.
Cool and store safely. For simple advice on keeping baked goods and leftovers safe, read this Purdue Extension guide to storing leftovers before you pack them away.
Frequently Asked Questions About Garlic Cheesy Cornbread Drop Biscuits
How do I make garlic cheesy cornbread drop biscuits fluffy?
Keep the mixing short, measure the mix accurately, and bake in a fully preheated oven so they rise quickly.
Can I freeze garlic cheesy cornbread drop biscuits?
Yes. Cool them completely, freeze in a sealed bag for up to 3 months, and reheat in the oven.
Can I make garlic cheesy cornbread drop biscuits without a mix?
You can use a homemade batter if you thicken it to a dropping consistency, but a boxed mix is the quickest route.
What cheese can I use?
Sharp cheddar works well, and pepper jack adds heat.
Why are my biscuits dry?
Too much mix or baking too long can dry them out, so measure carefully and take them out when the bottoms are golden.
Garlic Cheesy Cornbread Drop Biscuits
Equipment
- Baking sheet
- Parchment paper
- Large mixing bowl
- Spoon or cookie scoop
- Pastry brush
Ingredients
Main Ingredients
- 3 cup cornbread mix about two 8.5 ounce boxes
- ½ tsp garlic powder
- 2 tsp dried parsley
- 1 pinch flaky sea salt for sprinkling
- 1 cup shredded cheddar cheese freshly shredded, about 4 ounces
- ⅔ cup milk
- 3 tbsp unsalted butter melted
Instructions
Cooking
- Heat and line. Heat the oven to 400 degrees F and line a baking sheet with parchment.
- Mix. Stir the cornbread mix, cheddar, and garlic powder together, then add the milk and stir just until combined.
- Scoop. Drop heaping tablespoons of dough onto the pan.
- Top. Brush with melted butter, then sprinkle with dried parsley and sea salt.
- Bake. Bake for 13 to 15 minutes until the bottoms are golden, then cool on the pan or a rack.
