Cheesy Garlic Cornbread Drop Biscuits

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"Becky Hardin @ thecookierookiedotcom continues to fill my recipe collection w/drool-worthy taste sensations just like this one. I may live in Iceland now, but I'm still a US Southern cook at heart & I can already tell this recipe will be a treasure in my "recipe chest". The really fun part of my situation is that every recipe is impressive to the people I feed. They think I'm some sort of American "master cook". My father-in-law even calls me by that nickname, so I hope Becky & a couple of other sites keep up their good work for me. When I post a recipe not my own, you will always know who deserves the credit for it. This recipe was a collaboration between Becky & her Mom (Susie Gall), so take a well-deserved bow ladies. :-)"

Original recipe yields 16-18 servings


  • Serving Size: 1 (42.6 g)
  • Calories 120.1
  • Total Fat - 6 g
  • Saturated Fat - 3.2 g
  • Cholesterol - 23.6 mg
  • Sodium - 197.4 mg
  • Total Carbohydrate - 13 g
  • Dietary Fiber - 0.5 g
  • Sugars - 4.2 g
  • Protein - 3.8 g
  • Calcium - 107.3 mg
  • Iron - 0.4 mg
  • Vitamin C - 0.1 mg
  • Thiamin - 0.1 mg

Step 1

Preheat oven to 400F. Line a baking sheet w/parchment paper.

Step 2

Combine cornbread mix, cheese & garlic powder. Add milk & stir just until incorporated.

Step 3

Drop by heaping tablespoons onto prepared baking sheet. Brush biscuits w/melted butter, dried parsley & a scant sprinkle of salt.

Step 4

Bake 13-15 min or until golden brown on the bottom.

Step 5

Serve immediately or transfer to cooling rack until ready to serve.

Tips & Variations

  • No special items are required.


Daily Inspiration

Made these drop biscuits to go with my Tex-Mex casserole last night. I love the idea of these cornbread biscuits, but I think they need more flavor -- more garlic taste for sure. This could be accomplished by adding more to the batter and adding it (or garlic salt)to the butter. I added the butter before and after baking. I also had to add more milk to the batter as it was a little too stiff. Still tasty and a great addition to our meal. : )

(27 Jan 2017)