Cheesy Garlic Herb Biscuit Dumplings with Beef Gravy – Easy Family Dinner Recipe

The first time I made Cheesy Garlic Herb Biscuit Dumplings with Beef Gravy, my kitchen was filled with such a cozy aroma that even my picky teenager wandered in, asking, “What smells so good?” Honestly, this recipe is comfort food at its finest—soft, golden biscuits packed with gooey cheese and fresh herbs, swimming in a rich beef gravy that’s so good you’ll want to lick the plate. It’s the kind of dinner that brings everyone to the table (no reminders needed) and makes weeknights feel special.

I discovered these biscuit dumplings by accident, really. I was craving something warm and hearty, but didn’t have the patience for classic dumplings or homemade bread. So I grabbed a tube of biscuit dough, tossed in some shredded cheese and garlic powder, and let them cook in a savory beef gravy I whipped up using pantry staples. The result? Pure magic. Now, it’s a family favorite—requested for birthdays, lazy Sundays, and any time we need a little extra comfort.

Besides the unbeatable taste, Cheesy Garlic Herb Biscuit Dumplings with Beef Gravy are super simple to throw together (you know, even when you’re juggling a million things). They’re perfect for busy families, budget cooks, and anyone who loves a good shortcut that doesn’t sacrifice flavor. As someone who’s tested this recipe at least a dozen times, I can promise you it’s foolproof. If you love garlic, cheese, and that classic biscuit texture, this is your new go-to recipe. Let’s get into why you’ll love it just as much as we do!

Why You’ll Love This Cheesy Garlic Herb Biscuit Dumplings with Beef Gravy

• Quick & Easy: You’ll have dinner on the table in under 45 minutes. No complicated steps or fancy techniques.
• Simple Ingredients: Everything you need is probably already in your fridge or pantry—cheese, biscuit dough, ground beef, and a few herbs.
• Perfect for Family Dinners: This meal is hearty enough to satisfy hungry kids and adults, and elegant enough to serve when company drops by.
• Crowd-Pleaser: These dumplings get rave reviews every time I make them. The cheesy, garlicky biscuits are irresistible, and the beef gravy is rich but not heavy.
• Unbelievably Delicious: The biscuits soak up all that savory gravy, so every bite is packed with flavor. It’s the kind of meal that makes you close your eyes and savor.

What sets this recipe apart from the rest? For starters, I blend sharp cheddar and mozzarella cheese into the biscuit dough for extra gooeyness. A pinch of fresh parsley and chives add a brightness that balances all the richness. Unlike traditional dumplings, these have a light, fluffy texture—thanks to the biscuit base—while still holding up in the gravy. The beef gravy itself is simple, but gets a boost from Worcestershire sauce and a splash of cream (trust me, don’t skip it).

After tons of trial and error, I’ve nailed down the best method—don’t overmix the biscuit dough, and let the dumplings simmer gently in the gravy for maximum tenderness. This meal is for anyone craving comfort food without spending hours in the kitchen. It’s soul-soothing, satisfying, and just a little bit indulgent—exactly what a weeknight dinner should be.

So whether you’re feeding a crowd or just yourself, Cheesy Garlic Herb Biscuit Dumplings with Beef Gravy is a recipe that delivers every single time. You’ll want to add this one to your regular lineup!

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. You probably have most of these on hand, and if not, substitutions are easy. Here’s what you’ll need for Cheesy Garlic Herb Biscuit Dumplings with Beef Gravy:

For the Cheesy Garlic Herb Biscuit Dumplings:

• 2 cups (240g) all-purpose flour (or use gluten-free blend for GF option)
• 2 tsp baking powder
• 1 tsp garlic powder (adds classic garlic flavor)
• 1/2 tsp salt
• 1/2 tsp dried Italian herbs (or use oregano or thyme)
• 1/2 cup (120ml) whole milk (or any non-dairy milk)
• 1/3 cup (80g) unsalted butter, melted
• 1 cup (115g) shredded sharp cheddar cheese (I love Cabot for best melt)
• 1/2 cup (55g) shredded mozzarella cheese
• 2 tbsp chopped fresh parsley (optional but adds freshness)
• 2 tbsp chopped fresh chives (sub with green onions if needed)

For the Beef Gravy:

• 1 lb (450g) ground beef (80/20 blend for best flavor)
• 1 tbsp olive oil (for browning beef)
• 1 small onion, diced (or use shallots for milder taste)
• 2 cloves garlic, minced
• 3 cups (720ml) beef broth (low sodium preferred)
• 2 tbsp all-purpose flour (thickens the gravy)
• 1 tbsp Worcestershire sauce
• 1/2 tsp black pepper
• 1/2 tsp salt
• 1/4 cup (60ml) heavy cream (adds a silky finish—can skip or use half-and-half)

Optional Garnishes:

• Extra fresh parsley or chives
• Grated parmesan cheese
• Cracked black pepper

Ingredient Tips: For the biscuit dumplings, I’ve found that using a mix of cheddar and mozzarella gives the perfect cheesy pull. You can swap in Monterey Jack or use a dairy-free cheese if needed. If you want more herb flavor, toss in a little rosemary or basil. As for the beef, ground turkey or chicken works in a pinch, but beef really brings out the classic flavor.

If you’re missing an ingredient, don’t stress—this recipe is super forgiving. You can use store-bought biscuit dough to save even more time, or swap fresh herbs for dried. I’ve tried all the variations, and they’re all delicious (promise!).

Equipment Needed

• Large skillet or Dutch oven: You’ll need something deep enough to hold the gravy and biscuit dumplings. I use a 12-inch cast iron skillet, but a heavy-bottomed saucepan works too.
• Mixing bowls: One for the biscuit dough, one for prepping herbs and cheese.
• Whisk: For blending the gravy smooth. A fork works in a pinch, but a whisk is best.
• Wooden spoon or spatula: For stirring beef and gravy. Silicone spatulas are easy to clean.
• Measuring cups and spoons: For accuracy (don’t eyeball the baking powder!).
• Cheese grater: Freshly grated cheese melts better than pre-shredded.

If you don’t own a Dutch oven, a deep nonstick skillet with a lid gets the job done. For the mixing bowls, I use glass so herbs and cheese don’t stick. When I started out, I used a basic frying pan—just be careful not to overfill. Clean your cheese grater right after using (trust me, dried cheese is a pain to scrub!). For budget options, most big box stores sell mixing bowl sets and whisks for just a few bucks, and they last for ages.

Preparation Method

1. Prep the Biscuit Dumplings: In a large bowl, whisk together 2 cups (240g) flour, 2 tsp baking powder, 1 tsp garlic powder, 1/2 tsp salt, and 1/2 tsp dried Italian herbs. Stir in 1 cup (115g) cheddar, 1/2 cup (55g) mozzarella, 2 tbsp parsley, and 2 tbsp chives. Pour in 1/2 cup (120ml) milk and 1/3 cup (80g) melted butter. Stir gently until just combined—don’t overwork the dough or the biscuits will turn tough. The dough will be shaggy and a little sticky.
2. Brown the Beef: Heat 1 tbsp olive oil in a large skillet or Dutch oven over medium-high. Add 1 lb (450g) ground beef and cook, crumbling with a spoon, until it’s browned (about 5-6 minutes). Drain excess fat if needed. Add diced onion and cook for another 2 minutes, then stir in minced garlic. Cook until fragrant.
3. Build the Gravy: Sprinkle 2 tbsp flour over the beef and stir for 1 minute (this prevents lumps). Slowly pour in 3 cups (720ml) beef broth, whisking constantly. Add 1 tbsp Worcestershire sauce, 1/2 tsp pepper, and 1/2 tsp salt. Simmer for 5 minutes until slightly thickened. Stir in 1/4 cup (60ml) cream for richness.
4. Add Biscuit Dumplings: Using a small cookie scoop or spoon, drop golf ball-sized dollops of biscuit dough on top of the simmering gravy. Space them out, but don’t worry if they touch—these dumplings puff up as they cook.
5. Simmer & Cook: Reduce heat to low, cover skillet, and let dumplings cook for 15-18 minutes. Don’t peek too often—steam helps biscuits set. Dumplings are ready when they’re puffed, golden, and a toothpick comes out clean. If you notice gravy thickening too much, add a splash of broth.
6. Finish & Serve: Remove lid, sprinkle extra cheese or herbs if desired, and let stand for 2 minutes before serving. The bottom of the biscuits should be slightly crisp from the gravy, while the tops are soft and fluffy.

Preparation Tips: If your biscuit dough seems dry, add an extra splash of milk. For extra flavor, brush dumplings with melted garlic butter before serving. If gravy tastes bland, adjust salt and pepper—sometimes a pinch of cayenne gives a subtle kick. Don’t stress if the dumplings look rustic; that’s part of their charm!

Common Issues: Biscuits sinking? The gravy may be too thin—let it simmer a bit longer before adding dough. Lumpy gravy? Whisk like crazy when adding broth. If dumplings seem doughy, cook a few minutes longer covered. In my experience, patience is key.

Efficiency Tip: Prep cheese and herbs while beef browns to save time. Clean as you go so the kitchen isn’t a mess by dinner!

Cooking Tips & Techniques

Making Cheesy Garlic Herb Biscuit Dumplings with Beef Gravy is pretty forgiving, but there are a few tricks I’ve learned after several batches.

• Don’t overmix the biscuit dough: Mix just until it comes together. Overworking leads to tough dumplings (been there, done that!).
• Simmer gently: Dumplings cook best on low heat with the lid on. High heat can scorch the gravy and dry out the biscuits.
• Add cream at the end: For a silky gravy, stir in the cream after the gravy has thickened. If you add it too soon, it can curdle.
• Test doneness: Stick a toothpick into the center of a dumpling—if it comes out clean, you’re good. If it’s sticky, cover and cook a few more minutes.
• Multitasking strategy: Chop herbs and shred cheese while beef browns. You’ll save time and keep the kitchen organized.
• Consistency tips: If gravy thickens too much, add broth. If it’s thin, simmer uncovered for a few minutes before dropping the dumplings. I’ve made the mistake of adding biscuit dough to thin gravy—and ended up with soggy dumplings. Lesson learned!
• Flavor boosters: A splash of soy sauce or a pinch of smoked paprika in the gravy really amps up the flavor. You can tweak seasonings to your taste.

Honestly, the biggest mistake is rushing. Let the dumplings cook undisturbed so they steam and rise. If the gravy bubbles up, lower the heat. And don’t be afraid to taste and adjust as you go. Cooking is meant to be fun—even if things get a little messy!

Variations & Adaptations

One of my favorite things about Cheesy Garlic Herb Biscuit Dumplings with Beef Gravy is how flexible it is. Here are a few ways to make it your own:

• Gluten-Free: Swap all-purpose flour in the biscuit dough for a gluten-free baking blend. Use cornstarch instead of flour to thicken the gravy.
• Vegetarian: Substitute beef with plant-based ground “meat” and use veggie broth. The biscuits are already meatless!
• Low-Carb: Use almond flour in the biscuit dough and serve gravy over steamed cauliflower instead of dumplings.
• Seasonal Twist: In summer, add fresh basil and diced tomatoes to the gravy. In fall, mix a little sage and thyme into the biscuits for a cozy vibe.
• Different Cooking Methods: You can bake the dumplings on top of the gravy in a casserole dish at 375°F (190°C) for 25 minutes if you prefer a crispier top.
• Custom Cheese Choices: Swap cheddar for pepper jack or smoked gouda for a new flavor profile.

As a fun experiment, I once mixed in a handful of sautéed mushrooms and spinach into the gravy—my husband said it tasted like a fancy steakhouse dish! You can also swap herbs based on what’s in your garden. If allergies are a concern, use dairy-free cheese and milk, and double-check your biscuit mix for hidden gluten. Honestly, every variation I’ve tried has been a hit—so don’t be afraid to get creative!

Serving & Storage Suggestions

I always serve Cheesy Garlic Herb Biscuit Dumplings with Beef Gravy piping hot, straight out of the skillet. The biscuits are fluffiest when fresh, and the gravy is the perfect consistency. Garnish with extra parsley or a sprinkle of parmesan for a little flair.

• Serving: Spoon dumplings and gravy into shallow bowls for maximum comfort. Pair with a simple green salad or roasted veggies for balance. A glass of red wine or iced tea works well alongside.
• Storage: Leftovers keep in an airtight container in the fridge for up to 3 days. The biscuits soak up more gravy overnight, but that makes them even tastier, in my opinion.
• Freezing: You can freeze individual portions in freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating.
• Reheating: Microwave in short bursts or gently warm on the stovetop with a splash of broth to loosen the gravy. Avoid reheating biscuits too long—they can get chewy.

A little note: The flavors deepen after a day in the fridge—so leftovers are actually amazing! If you’re planning ahead, make the gravy and biscuit dough separately, then cook them fresh together for best results.

Nutritional Information & Benefits

Here’s a quick look at the nutrition for Cheesy Garlic Herb Biscuit Dumplings with Beef Gravy (per serving, assuming 6 servings):

• Calories: ~420
• Protein: 22g (thanks to beef and cheese)
• Carbohydrates: 35g
• Fat: 22g
• Fiber: 2g

This recipe is packed with protein and calcium from the cheese and beef. The herbs add antioxidants, and swapping in whole wheat flour can boost fiber. If you’re watching sodium, use low-sodium broth and cheese. It’s easy to adapt for gluten-free or lower-carb diets, as mentioned above. For allergies, be mindful of dairy and wheat.

Personally, I love that this meal keeps me full for hours—no snacking needed! It’s a comforting, balanced dinner that feels like a treat but fits into a busy lifestyle.

Conclusion

Cheesy Garlic Herb Biscuit Dumplings with Beef Gravy is a recipe I truly believe everyone should try at least once. It’s warm, cheesy, and savory—like a hug in a bowl. What’s not to love?

Feel free to customize the cheese, herbs, or even the protein based on your family’s favorites. This is the kind of dish that welcomes tweaks. My family can’t get enough, and I hope yours will feel the same.

If you give this recipe a shot, let me know! Drop a comment below, share your twist, or tag me if you post on Pinterest. There’s nothing better than seeing your creations. Happy cooking, and remember—sometimes the best dinners come together with a little cheese, a lot of garlic, and a dash of love!

Frequently Asked Questions

Can I use store-bought biscuit dough?

Absolutely! You can use refrigerated biscuit dough to save time. Just add the cheese and herbs before dropping them into the gravy.

What herbs work best in the dumplings?

Parsley, chives, and a bit of Italian seasoning are my favorites. Feel free to experiment with rosemary, thyme, or basil.

Can I make this recipe gluten-free?

Yes! Use a gluten-free flour blend for the biscuits and thicken the gravy with cornstarch instead of regular flour.

How do I keep the biscuits from getting soggy?

Make sure the gravy is thick before adding the biscuit dough, and keep the heat low so the biscuits steam, not boil.

Can I freeze leftovers?

Definitely. Store individual portions in freezer-safe containers for up to 2 months. Thaw overnight and reheat gently with a little extra broth.

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