Prep Time: 20 minutes | Cook Time: 25 minutes | Total Time: 45 minutes
Skill Level: Easy | Intensity: Low-Effort, One-Bowl
Yield: 8 generous biscuits | Serving Size: 1 biscuit
Craving the ultimate comfort food that’s part biscuit, part cheeseburger, and 100% delicious? These Beef & Cheese Stuffed Drop Biscuits are your answer. Imagine fluffy, tender buttermilk biscuits hiding a savory, cheesy core of seasoned ground beef, all baked into a golden, pull-apart masterpiece. They’re shockingly simple to make—no rolling or cutting required—and are perfect for game day, a cozy family dinner, or a seriously impressive snack. The magic is in the layers: a quick stovetop filling gets enveloped in a no-fuss drop biscuit dough, resulting in a handheld delight that’s endlessly customizable.
Ingredients
For the Beef & Cheese Filling:
1 tablespoon olive oil
1 small yellow onion, finely diced
1 pound (450g) lean ground beef (85/15 or 90/10 ideal)
2 cloves garlic, minced
1 teaspoon paprika
½ teaspoon dried oregano
½ teaspoon onion powder
1 tablespoon Worcestershire sauce
2 tablespoons tomato paste
Salt and freshly ground black pepper, to taste
1 cup (about 100g) shredded sharp cheddar cheese, divided
For the Drop Biscuit Dough:
2 cups (250g) all-purpose flour
1 tablespoon baking powder
1 teaspoon granulated sugar
1 teaspoon salt
½ cup (1 stick / 113g) cold unsalted butter, cubed
1 cup (240ml) cold buttermilk, plus 1-2 tablespoons extra if needed
For Topping (Optional):
1 tablespoon melted butter
Flaky sea salt
Chopped fresh parsley or chives
Equipment
Large skillet
Large mixing bowl
Box grater (if shredding cheese from a block)
Baking sheet
Parchment paper or silicone baking mat
Medium cookie scoop or two spoons
Instructions
Step 1: Prepare the Filling
Sauté Aromatics: Heat olive oil in a large skillet over medium heat. Add the diced onion and cook for 4-5 minutes, until softened and translucent.
Brown the Beef: Add the ground beef, breaking it up with a wooden spoon. Cook until no longer pink, about 5-7 minutes. Drain any excess fat if necessary.
Season: Stir in the minced garlic, paprika, oregano, onion powder, Worcestershire sauce, and tomato paste. Cook for another 2 minutes until fragrant and well combined. Season generously with salt and pepper.
Cool: Remove the skillet from heat and let the beef mixture cool for 10-15 minutes. Once cool, stir in ¾ cup of the shredded cheddar cheese. Set aside.
Step 2: Make the Biscuit Dough
Preheat & Prep: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt.
Cut in Butter: Add the cold, cubed butter to the flour mixture. Using a pastry cutter, two forks, or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining. This creates flaky layers.
Add Buttermilk: Make a well in the center and pour in the cold buttermilk. Gently stir with a wooden spoon or rubber spatula until just combined and a shaggy dough forms. Do not overmix; a few dry streaks are okay. If it seems excessively dry, add an extra tablespoon of buttermilk.
Step 3: Assemble & Bake
Portion the Dough: Using a large cookie scoop or two spoons, drop 8 roughly equal mounds of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Create a Well: With your thumb or the back of a spoon, make a deep indentation in the center of each dough mound.
Stuff It: Divide the cooled beef and cheese filling evenly among the indentations, pressing it gently into the dough.
Enclose & Top: Carefully bring the dough up and over the filling from the sides, sealing it as best as possible (it’s okay if some filling peeks through). Sprinkle the remaining ¼ cup of cheddar cheese over the tops of the biscuits.
Bake: Place in the preheated oven and bake for 20-25 minutes, or until the biscuits are puffed, golden brown on top, and cooked through.
Finishing Touch: For extra gloss and flavor, brush the hot biscuits with melted butter and sprinkle with flaky sea salt and fresh herbs, if using.
Chef’s Notes & Variations
Make Ahead: The beef filling can be made 1-2 days in advance and stored in the refrigerator. Let it come to room temperature before using.
Cheese Swap: Try Monterey Jack, pepper jack, or a Mexican blend for a different flavor profile.
Add-Ins: For a “Deluxe” version, stir ¼ cup of finely diced dill pickles or cooked, crumbled bacon into the beef filling.
Spice It Up: Add ½ teaspoon of crushed red pepper flakes to the beef while cooking.
Storage & Reheating: Store leftover biscuits in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for 8-10 minutes or in the microwave for 20-30 seconds until warm. They can also be frozen for up to 2 months. Thaw overnight and reheat in the oven.
Nutrition Information (Per Biscuit)
Calories: ~485 kcal
Total Fat: 29g
Saturated Fat: 15g
Cholesterol: 95mg
Sodium: 780mg
Total Carbohydrates: 32g
Dietary Fiber: 1g
Sugars: 3g
Protein: 24g