These homemade cheese stuffed biscuits are the ultimate side dish for your next meal. Buttery biscuits are filled with gooey mozzarella cheese and coated in garlic butter sauce.
Serve these cheese stuffed biscuits piping hot from the oven with your next meal. They're filled with melty mozzarella cheese and topped with a delicious garlic butter sauce.
Nervous about making bread from scratch? Biscuits are surprisingly easy for a beginner baker, requiring only a few simple ingredients and minimal mixing. I'll share plenty of tips and tricks for making a perfect batch of biscuits in the post below.
Ingredients and substitutions
- Flour - This recipe is written using all-purpose flour. I have not tested this recipe with other types of flour, so I can't say for sure how your biscuits would turn out with substitutions. If you don't have all-purpose flour on hand, I recommend searching for a recipe that's written for the flour you'd like to use.
- Butter - Unsalted butter and salt can be substituted with salted butter if needed. Your butter needs to be cold - straight from the refrigerator or freezer. I like to shred mine with the large side of a cheese grater - it helps incorporate seamlessly into your dough.
- Buttermilk - Buttermilk is necessary to make this recipe work properly. It cannot be substituted with other types of milk. Buttermilk adds the perfect amount of acidity paired with the leavening agents in this recipe, as well as a little tang.
- Leavening agents - You'll need baking soda and baking powder for this recipe. One cannot be substituted with the other - you'll need both to get the perfect rise in your biscuits.
- Salt - Enhances the flavor of your biscuits.
- Mozzarella cheese - You're welcome to use your favorite melty cheese (cubed from a block) for this recipe, like cheddar, monterey jack, or pepper jack cheese. I highly recommend cubing your cheese from a block, rather than using shredded cheese, which is much messier to stuff into the center of your biscuit dough.
- Garlic butter seasoning - Salt, pepper, garlic powder, oregano, and fresh parsley are blended with melted butter and brushed on top of your biscuits before and after baking.
Biscuit making tips and tricks
Here are a few of my favorite tips for making the perfect batch of biscuits every time.
- Cold butter - Cold butter is a major key in making a successful batch of biscuits. When baked, the butter melts and creates steam, which forms the flaky layers inside your biscuit. Make sure your butter is nice and cold, and don't handle your dough so much that the butter melts.
- Properly measured ingredients - I highly recommend using a kitchen scale to properly measure ingredients like flour. Too much flour can cause your biscuits to turn out dry and bland. If you don't have a scale, I recommend the spoon and level method. Give your flour a stir, then gently spoon into a measuring cup and level off the top with a knife.
- Fresh leavening agents - Make sure your baking powder and baking soda are fresh and not close to their expiration date. This can greatly affect the rise of your finished biscuits.
- Do not substitute ingredients - This recipe requires very few ingredients, so it's important not to substitute anything. If you don't have the necessary ingredients, I suggest searching for a recipe that includes what you have on hand.
- Do not knead your dough - Biscuit dough does not need to be kneaded like bread dough. In fact, you want to handle your dough as little as possible. Gently stir your ingredients until they're just incorporated, then only use gentle pats when bringing your dough together on the countertop. The more the gluten is worked, the tougher your biscuits will turn out.
Tips for filling your biscuits
- Cut your dough into 16 pieces. This prevents repeatedly touching/separating dough throughout the process, which can overwork the gluten and melt the butter.
- Pick up each biscuit, flatten with a few quick pats in your hand, add one cheese cube, and gently pinch the dough closed.
- Place your stuffed biscuits pinched side down in your prepared pan.
- If possible, use a 9-10 inch round (or square) pan, like a cast iron pan, so that your biscuits are barely touching. They'll help each other rise in the oven.
What to serve with biscuits
These cheese stuffed biscuits are topped with a savory garlic butter sauce, making them the perfect addition to your next dinner entrée.
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Cheese Stuffed Biscuits
- 2 cups (240 g) all-purpose flour
- 1 tablespoon baking powder
- ¼ teaspoon baking soda
- 1 teaspoon salt
- 5 tablespoons (70 g) unsalted butter, very cold
- 1 cup (227 g) buttermilk
- 4 ounces (113 g) mozzarella cheese, sliced into 16 cubes
- ¼ cup (56 g) unsalted butter
- 1 tablespoon fresh chopped parsley
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon oregano
- Preheat oven to 425 degrees Fahrenheit. Lightly grease a 10 inch cast iron pan (or similar sized oven-safe baking pan) and set aside.
- In a large bowl, whisk together your dry ingredients: flour, baking powder, baking soda, and salt.
- Grate your cold butter on the large side of a box grater, or cut into small, pea-sized pieces. Make a well in the middle of your dry ingredients and add butter and buttermilk. Gently stir until ingredients are mostly incorporated. Dough will look shaggy and sticky. Pour dough out onto a lightly floured surface.
- Gently pat dough with lightly floured hands into a large, flat rectangle, about 8-10 inches wide and about ¾ inch thick. Handling as little as possible, cut dough into 16 equal pieces. Gently flatten each biscuit slightly and stuff with a cube of mozzarella, pinching the dough closed. Place into prepared cast iron pan, pinched side down, barely touching each other.
- In a small bowl, melt butter in the microwave. Add parsley, garlic powder, salt, and oregano, stirring to combine. Brush half of butter mixture over biscuits before baking.
- Bake for about 18-20 minutes, or until tops of biscuits are lightly browned. Remove from oven and brush with remaining butter mixture. Serve immediately.
- Mozzarella cheese can be substituted with cheddar cheese, pepper jack cheese, or monterey jack cheese.
- Unsalted butter and salt listed in the recipe can be substituted with salted butter if needed.
- This recipe has not been tested with other types of flour. If you have a different type of flour on hand, I recommend searching for a recipe that is written specifically for that type of flour.