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.
Preheat oven to 425 degrees Fahrenheit. Lightly grease a 10 inch cast iron pan (or a pie pan of similar size) 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. Biscuits should be barely touching each other.
Garlic butter
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.
Notes
Mozzarella cheese can be substituted with cheddar cheese, pepper jack cheese, or monterey jack cheese.
Unsalted butter and ¼ teaspoon of salt can be substituted with salted butter if needed.
Biscuits will keep for 1 to 2 days in a tightly sealed container at room temperature. If you plan to have leftovers longer than 2 days, I recommend freezing instead.