Description
Mouthwatering Cheesy Stuffed Garlic Biscuits deliver a classic Southern comfort with melted cheddar and savory herbs. Warm, flaky layers invite you to savor each indulgent bite of homemade goodness.
Ingredients
Scale
- 1 can (16.3 oz / 462 g) refrigerated biscuit dough (8 large biscuits)
- 1 cup shredded mozzarella cheese (or cheddar for a sharper flavor)
- ¼ cup grated Parmesan cheese
- ¼ cup unsalted butter, melted
- 2 cloves garlic, minced
- ½ tsp Italian seasoning
- 1 tbsp fresh parsley, chopped (optional)
- Salt, to taste
Instructions
- Preparation: Preheat the oven to 450F (230C) and line a baking sheet with parchment paper, ensuring a non-stick surface for the biscuits.
- Dry Ingredient Fusion: In a large mixing bowl, thoroughly combine flour, baking powder, salt, garlic powder, and onion powder, creating a uniform dry mixture.
- Butter Integration: Introduce cold butter into the flour blend, using fingertips or a pastry cutter to develop a coarse, crumbly texture that will ensure flaky biscuits.
- Dough Formation: Pour buttermilk into the dry ingredients, gently stirring until the dough coheres without excessive manipulation, which could compromise the biscuits’ tenderness.
- Shaping and Filling: Roll the dough to 1/2-inch thickness on a floured surface, cut into rounds, and strategically place a mozzarella dollop in the center of each. Carefully fold and seal the edges, encapsulating the cheese within.
- Baking Process: Arrange the stuffed biscuits on the prepared sheet, allowing ample space for even browning. Bake for 10-12 minutes until they transform into golden, crisp-edged delicacies.
- Finishing Flourish: Melt butter in a small pan, sauté minced garlic until fragrant, then generously brush the freshly baked biscuits. Garnish with chopped parsley for a burst of color and herbaceous flavor.
Notes
- Butter Temperature Matters: Keep butter extremely cold and cut into small cubes for the flakiest, most tender biscuit texture, ensuring maximum layering and rise.
- Minimal Handling Key: Work the dough gently and quickly to prevent gluten development, which could create dense, tough biscuits instead of light, airy ones.
- Cheese Sealing Technique: Pinch dough edges firmly and completely seal cheese pockets to prevent cheese leakage during baking, maintaining a clean, professional appearance.
- Gluten-Free Adaptation: Substitute all-purpose flour with a 1:1 gluten-free baking blend and add an extra tablespoon of buttermilk to maintain moisture and texture for those with dietary restrictions.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Snacks, Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 9
- Calories: 250
- Sugar: 1 g
- Sodium: 550 mg
- Fat: 16 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 40 mg