Cheddar Onion Drop Biscuits Recipe -
Cheddar Onion Drop Biscuits Recipe
  • READY IN 25 mins

Cheddar Onion Drop Biscuits

Recipe by  

"These tasty biscuits have a savory Cheddar and onion flavor. Perfect with a bowl of chili or hearty soup in the winter or a main dish salad in the summer."

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Ingredients Edit and Save

Original recipe makes 12 biscuits Change Servings
  • PREP

    10 mins
  • COOK

    15 mins

    25 mins


  1. Preheat an oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.
  2. Whisk the flour, baking powder, baking soda, and salt together in a bowl. Cut the butter into the flour mixture until the mixture resembles course crumbs. Stir the onion, Parmesan cheese, and Cheddar cheese into the flour mixture. Pour the buttermilk into the bowl; stir until evenly combined. Drop by 1/4-cupfuls onto prepared baking sheet, about 2 inches apart.
  3. Bake in the preheated oven until the tops of the biscuits are lightly browned, 12 to 15 minutes. Serve warm.
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Reviews More Reviews

Most Helpful Positive Review
Aug 08, 2011

I've tried a couple of biscuit recipes that use buttermilk baking mix and they were excellent. What I found, however, by making THIS recipe is that the mix doesn't really shave any time off the preparation nor is the process necessarily simplified. These biscuits were mixed and on the baking sheet in no time. I wanted the freshness and color of green onion, so I chose to use that instead of the dried minced onion. I found I needed more buttermilk to bring the dough together, so since I had none left I used cream. They were perfectly baked and golden brown at 12 minutes. Once out of the oven I brushed them with melted garlic butter which gave them a boost of flavor as well as an attractive sheen. The Parmesan is a distinct flavor in the biscuits, so the title is just a little misleading. If you don't like Parmesan, you're not likely to care for these biscuits. They're SO pretty - very inviting. I appreciated their larger size compared to other drop biscuit recipes. They’re crusty on the outside, buttery and moist on the inside. Flavorful and just delicious. They’re just what I was after to accompany our soup tonight and I’m looking forward to enjoying one with some scrambled eggs in the morning too.

Most Helpful Critical Review
Sep 19, 2011

These were nice, but I think a little more salt and the addition of green onion would greatly improve the overall flavor. The dough baked up nicely and the cheeses were great.


51 Ratings

Sep 13, 2011

I chose to use fresh minced green onions in place of the dried onions. I found that I had to add an extra Tablespoon of buttermilk, then the batter came together nicely. I mixed and dropped the batter onto a parchment sheet. They baked up in 12 minutes leaving behind a wonderful cheddar aroma. The first thing I noticed were the pretty speckles of green onions with the yellow cheddar cheese baked in all over the biscuits. The biscuits feel light and airy to the touch and are a lovely golden color! They are moist, tender and very cheesy-just the way we like our biscuits! I could also taste the parmesan reggiano. I think these biscuits turned out just right, not too salty or dry. Flavorful and delicious! This went nicely with, "Beef Barley Vegetable Soup," also from this website. I also think these biscuits would complement a bowl of hearty beef stew or chili.

Feb 08, 2011

All I have to say is YUM!!! These were fabulous! My kids loved them and are already begging me to make them again!

Jul 15, 2011

I followed the recipe exactly with the exception of: used milk and vinegar (had no buttermilk); diced and browned a small Vidalia onion in 1 Tbls. butter (had no dried onion); greased the baking sheet with shortening (no parchment); and added a pinch of garlic granules. I also made six large biscuits instead of 12 small (baking time and temp. was the same). These were great- the only thing I thought was maybe they could use more salt, but I recommend following the recipe the first time and deciding for yourself.

Nov 15, 2010

Great biscuits.. delicious! The outside had a golden brown crunchiness, and the inside is moist & very tasty! I did not have dried minced onion, so I used dried chives. The name should be changed to "Cheddar Parmesan Drop Biscuits".

Sep 15, 2011

I used green onions as other reviewers did and I also needed to add an extra splash of milk. I am lactose intolerant and didn't want to buy buttermilk just for this recipe so I put a Tablespoon of cider vinegar into a measuring cup and then added enough lactose-free milk to make the one cup needed. These biscuits are really delicious. The perfect accompaniment to my "wow, Fall is here" chili.

Nov 09, 2010

I loved these and i don't even like biscuits that much! They are cheesy, moist and easy. I used powdered buttermilk with success-I rarely if ever buy fresh. The onion flavor was subtle but the perfect amount. Really good-not overpowering on the baking powder side which I really appreciate. I will definitely make them again! Quick, easy, and they were perfect with our pasta! A great side to help stretch a meal. Thank you!!


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  • Calories
  • 191 kcal
  • 10%
  • Carbohydrates
  • 19.5 g
  • 6%
  • Cholesterol
  • 26 mg
  • 9%
  • Fat
  • 8.9 g
  • 14%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 8 g
  • 16%
  • Sodium
  • 351 mg
  • 14%

* Percent Daily Values are based on a 2,000 calorie diet.

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