Cheese-Stuffed Buttermilk Biscuits

Prep Time	Cook Time	Total Time
20 min	15 min	35 min

How to Make Cheese-Stuffed Buttermilk Biscuits

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Preheat the oven and prepare the pan

Preheat your oven to 425°F and line a large baking sheet with parchment paper.
Position a rack in the center of the oven for even browning.
Combine the dry ingredients

In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.

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Cut the cold butter into the flour

Add the cold butter cubes to the bowl and toss them lightly to coat with the flour.
Use a pastry cutter or your fingertips to work the butter in until you have pea-size pieces throughout.
Keep the butter as cold as possible so the biscuits bake up tall and flaky.
Add buttermilk and bring the dough together

Make a well in the center of the flour mixture and pour in the cold buttermilk.
Stir gently with a fork until the dough looks shaggy and there are no large dry patches of flour.
Turn the dough out onto a lightly floured surface and bring it together with your hands using gentle presses.
Avoid kneading heavily, which can make the biscuits tough instead of tender.
Portion the dough and add the mozzarella filling

Pat the dough into a rectangle about 1 inch thick, keeping the edges as even as you can.
Cut the dough into 8 equal pieces using a bench scraper or sharp knife.
Working with one piece at a time, flatten it gently into a rough circle in the palm of your hand.
Place one cube of mozzarella in the center, then wrap the dough around it and pinch to seal well.
Turn the biscuit seam-side down and gently shape the sides so it looks neat and evenly round.

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Arrange on the baking sheet and bake

Set the filled biscuits on the prepared baking sheet, spacing them about 2 inches apart.
Bake for 14 to 17 minutes, until the tops are golden brown and the biscuits feel set when lightly touched.
If the bottoms brown too quickly, move the pan to a higher rack for the last few minutes.
Mix the garlic-butter topping

While the biscuits bake, stir together the melted butter, garlic powder, and dried parsley in a small bowl.
If the mixture thickens as it sits, rewarm it briefly so it brushes on smoothly.
Finish the biscuits and serve

As soon as the biscuits come out of the oven, brush the tops generously with the garlic-butter mixture.
Let them cool for about 5 minutes so the molten cheese settles slightly before you break one open.
Serve warm for the best gooey centers and flaky texture.

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Substitutions

Buttermilk -> whole milk with vinegar or lemon juice: Stir 2 teaspoons vinegar or lemon juice into ¾ cup whole milk and let it sit 5 minutes. It gives similar tang and tenderness, though the biscuits may be slightly less rich.
Fresh mozzarella -> low-moisture mozzarella or cheddar: You can swap in low-moisture mozzarella cubes or sharp cheddar for a stronger cheesy flavor and less moisture. The centers will be slightly firmer but still melty and satisfying.
Mozzarella cubes -> herbed cream cheese scoops: For a fun twist, freeze small scoops of herbed cream cheese and tuck those inside the biscuits instead. You get a rich, tangy, super creamy center that pairs beautifully with the garlic-butter topping.

Tips

Keep everything cold: Cold butter and cold buttermilk create steam pockets that help the biscuits puff and stay flaky. If your kitchen is warm, chill the cut butter in the freezer for 5 minutes before mixing.
Do not overwork the dough: Overmixing develops gluten, which makes the biscuits tough instead of light and tender. Stop as soon as the dough holds together, even if it still looks a little rough.
Seal the cheese tightly: Any gaps in the dough can let the cheese leak out and burn on the pan. Pinch the seams firmly and smooth the surface so the cheese stays tucked inside.
Bake from a hot oven: A fully preheated 425°F oven helps the biscuits rise quickly before the butter fully melts. Avoid opening the door during the first 10 minutes, which can drop the temperature too much.
Make them ahead: You can assemble the stuffed biscuits, freeze them on a tray, then store them in freezer bags for quick baking. Bake from frozen at 400°F, adding a few extra minutes, until deeply golden and cooked through.

Energy	320	kcal
Protein	12	g
Total Fat	19	g
Carbohydrates	29	g
Dietary Fiber	1	g

FAQ

How do I keep the bottoms from burning while the tops brown?: Use light-colored aluminum baking sheets, since dark pans absorb more heat and brown the bottoms faster. You can also place a second empty baking sheet underneath to act as a buffer.
My biscuits spread instead of rising tall; what went wrong?: Warm butter is usually the culprit, because it melts before the biscuits have a chance to set and puff. Next time, chill the shaped biscuits for 10 minutes in the fridge before baking.
Can I use self-rising flour instead of all-purpose flour?: Yes, but you will need to adjust the leavening and salt to avoid overdoing it. Use 2 cups self-rising flour, omit the baking powder and salt, and keep just ¼ teaspoon baking soda.
How should I store and reheat leftover biscuits?: Cool leftovers completely, then store them in an airtight container at room temperature for up to one day. For longer storage, refrigerate up to three days or freeze for two months. Reheat in a 325°F oven until warmed through so the crust stays crisp and the cheese remelts.