These easy 5-ingredient Bisquick cheddar biscuits bake in a muffin tin and include beer for rich flavor, making them a perfect cross between traditional drop biscuits and a tender loaf of beer bread. They’re perfect companions for a warm bowl of chili, soup, or beans, and are also delicious alongside pot roast or roasted chicken.
Table of Contents
- Why You’ll Love these Bisquick Biscuits
- How to Avoid Dry Bisquick Drop Biscuits
- Ingredients for Bisquick Cheese Biscuits
- How to Make Cheddar Biscuits with Bisquick
- Serving Suggestions
- Preparation and Storage Tips
- Recipe Variations
- Tips for the Best Bisquick Biscuit Recipe
- Drop Bisquick Cheddar Biscuits Recipe
If you love biscuits as much as we do, be sure to try these 3-ingredient buttermilk biscuits, a batch of farmhouse-favorite flaky biscuits, drop biscuits, cathead biscuits, and cream biscuits, too!
Why You’ll Love these Bisquick Biscuits
- Simple. These drop biscuits come together with just 5 basic ingredients — which you probably already have in your kitchen!
- Easy. Thanks to the drop method and a convenient shortcut box of Bisquick, they’re much quicker and easier than a batch of rolled, cut biscuits.
- Flavorful. You’ll love the sweet-and-savory combination of honey and cheddar, as well as the rich, yeasty-flavor from the beer. Nobody will ever guess that they start with a boxed mix!
How to Avoid Dry Bisquick Drop Biscuits
- Beer. This key ingredient adds flavor to the biscuits, and also helps to tenderize the dough — resulting in light, fluffy biscuits instead of dry or dense biscuits.
- Honey. The honey obviously sweetens the dough, but it also contributes a little extra moisture to the biscuits.
- Don’t Overmix. Stir the ingredients together just until no more dry pockets of Bisquick appear. Some lumps in the batter are normal. Over-mixing will result in dry, dense, tough biscuits.
Ingredients for Bisquick Cheese Biscuits
This is just a quick overview of the ingredients that you’ll need for this bisquick cheddar biscuits recipe. As always, specific measurements and step-by-step instructions are included in the printable recipe box at the bottom of the post.
- Bisquick: an all-purpose baking mix that includes flour, leavening agents, cornstarch (a thickening agent), vegetable oil, salt, and sugar.
- Beer: I like the mild flavor that you get from a lager.
- Honey: a classic ingredient in beer bread, the honey sweetens the biscuits and gives that nice contrast to the savory cheese and the yeasty beer. You can decrease the amount of honey that you use if you prefer a less-sweet biscuit.
- Butter: butter keeps the biscuits moist and flavorful. A swipe of melted butter on top of the finished biscuits also adds extra richness.
- Sharp cheddar cheese: you can use another type of cheese if you prefer, such as Monterey Jack, Colby, Colby Jack, or Pepper Jack.
The Best Beer to Use
Alter the taste of your biscuits by changing the type of beer that you use in the dough. I typically use a light lager, which gives the biscuits a mild flavor and keeps them very kid-friendly. If you prefer a more pronounced beer flavor, use an IPA (pale ale) for moderate flavor or a stout or dark beer for a stronger taste. Essentially, the biscuits will taste like a more mild, toned-down version of whichever beer you choose to use.
How to Make Cheddar Biscuits with Bisquick
This easy recipe comes together with 5 simple ingredients and about 10 minutes of prep time! You’ll find detailed directions in the recipe card below, but here’s the quick version:
- Stir together the ingredients in a large mixing bowl until a soft dough forms.
- Drop the dough with spoons or an ice cream scoop into a greased muffin tin or a tin that’s lined with parchment paper cups.
- Bake for about 15 minutes, until the biscuits are golden brown.
- Brush the tops of the biscuits with melted butter.
Serving Suggestions
Thanks to the beer and cheese in them, these Bisquick cheddar biscuits are particularly delicious as a side dish at supper. They pair well with a drizzle of honey, honey butter, or apple butter, and are tasty alongside any of these entrees:
- Crispy Fried Chicken, Oven-Fried Chicken Breast, Fried Chicken Tenders, Baked Parmesan Ranch Chicken Tenders, Cornflake Chicken or Pecan-Crusted Chicken
- Grilled Pork Tenderloin, Oven-Baked Pork Tenderloin, Cider Braised Pulled Pork, Crock Pot Pulled Pork, or BBQ Pork
- Oven BBQ Chicken Breast or Grilled BBQ Chicken Breast
- Shrimp and Grits or Shrimp and Cheese Grits with Tomato Gravy
- Crock Pot Ribs or Baked Baby Back Ribs
- Crab Cakes or Crab Imperial
- Shrimp Creole, Fried Oysters, or Crispy Fried Shrimp
- Dutch Oven Pot Roast, Crock Pot Pot Roast with Cream of Mushroom Soup, Dutch Oven Beef BBQ, Cast Iron Skillet Filet Mignon, Grilled New York Strip Steak, Steak Salad or Bourbon-Glazed Beef Tenderloin
- Classic Beef Chili, Crock Pot Chili, Slow Cooker White Chicken Chili, “Good Luck” Southern Chili, Easy White Bean Chicken Chili or Texas Chili
- Beef Stew, Chicken Stew, Brunswick Stew, or Corned Beef and Cabbage in the Oven
- Southern Fried Catfish
- Frogmore Stew
- Grandmother’s Hamburger Soup, Corn Chowder, Tomato Soup or Split Pea Soup
- Appalachian Beans and Greens, Ranch Style Beans, Southern Lima Beans, Slow Cooker Cowboy Pork and Beans or Black Eyed Peas with Bacon
- Rosemary Oven Roasted Chicken, Roast Chicken and Vegetables, or Dutch Oven Chicken
Preparation and Storage Tips
- How to Store: While they’re best served warm, straight-from-the-oven, you can bake the biscuits up to 3 days ahead of time. Store leftovers in an airtight container or wrapped in plastic wrap at room temperature. You do not need to keep them in the refrigerator, but the fridge is fine if you want to store them for an extra day or so.
- How to Reheat: Warm day-old biscuits by placing them on a baking sheet in a 300°F oven for about 10 minutes.
- How to Freeze: Allow the biscuits to cool to room temperature, then wrap tightly in an airtight container or Ziploc freezer bag and store in the freezer for up to 3 months. Thaw on the counter overnight or in the microwave for a few seconds.
Recipe Variations
- For Bisquick cheddar bay biscuits that are similar to Red Lobster’s, add about 1 teaspoon garlic powder, ½ teaspoon onion powder, and ½ teaspoon dried parsley flakes. Decrease the honey to just 1 tablespoon since the red lobster cheddar bay biscuits aren’t as sweet.
- Add 2 tablespoons of chopped fresh chives or make them spicy with chopped jalapenos.
- Mix in diced country ham or bacon for a tasty brunch dish or snack with appetizers.
Tips for the Best Bisquick Biscuit Recipe
- Use a beer that you enjoy. We prefer a lager, but light beer is fine, non-alcoholic beer is fine, and a darker, more robust beer works well if you like more prominently flavored biscuits.
- Do not over-mix the dough. Stir until just combined — a few lumps are fine. Over-mixing will result in dry, dense, tough biscuits.
- Make sure that your Bisquick is fresh. If the leavening agents in the baking mix are no longer effective, your biscuits will not rise.
- Brushing melted butter on top of the biscuits adds rich flavor. We like the salty contrast of salted butter, but unsalted butter will also work (whichever you prefer).
More Bisquick Recipes to Try
Bisquick Chicken and Dumplings
1 hour hr 15 minutes mins
Bisquick Waffle Recipe
25 minutes mins
7UP Biscuits
30 minutes mins
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Drop Bisquick Cheddar Biscuits
Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes
An easy drop Bisquick biscuit recipe that includes sharp cheddar cheese and beer!
Ingredients
- 4 cups Bisquick (or other similar all-purpose baking mix)
- 1 (12 ounce) can beer, at room temperature
- ¼ cup honey (reduce to 1-2 tablespoons for a less-sweet flavor)
- 3 tablespoons melted salted butter, divided
- 1 cup grated sharp cheddar cheese
Instructions
- Preheat oven to 400°F. Grease a standard 12-cup muffin tin with nonstick baking spray or line with paper liners.
- In a large bowl, stir together the Bisquick, beer, honey, and 2 tablespoons of the melted butter just until combined. Do not overmix. Fold in the cheese.
- Divide the batter between the prepared muffin cups.
- Bake until a toothpick inserted in the center of a biscuit comes out clean, about 15-20 minutes. Brush the tops of the biscuits with the remaining 1 tablespoon of melted butter. Serve warm.
Notes
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- Use a beer that you enjoy. We prefer a lager, but light beer is fine, non-alcoholic beer is fine, and a darker, more robust beer works well if you like more prominently flavored biscuits.
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- Do not over-mix the dough. Stir until just combined — a few lumps are fine. Over-mixing will result in dry, dense, tough biscuits.
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- Make sure that your Bisquick is fresh. If the leavening agents in the baking mix are no longer effective, your biscuits will not rise.
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- Brushing melted butter on top of the biscuits adds rich flavor. We like the salty contrast of salted butter, but unsalted butter will also work (whichever you prefer).
- Recipe adapted from Paula Deen.
Nutrition
Serving: 1biscuitCalories: 264kcalCarbohydrates: 32gProtein: 6gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 18mgSodium: 596mgPotassium: 83mgFiber: 1gSugar: 11gVitamin A: 183IUVitamin C: 0.2mgCalcium: 141mgIron: 1mg
Why call them “drop” biscuits if instructions and photo clearly use a muffin tin?
Hi, Jacqui! That’s just because you’re dropping them into a muffin tin rather than rolling them and cutting them out like traditional biscuits. They’re definitely not muffins — they have the texture and taste of biscuits.