Cheese-Stuffed Buttermilk Biscuits
34 min
|
easy
|
vegetarian
Recipe by Eunice
Introduction
Flaky, tangy buttermilk biscuits with a molten mozzarella center and a garlicky butter gloss; think Southern comfort meets mozzarella sticks, with real pull-apart drama.
Serve them hot for brunch, game day, or alongside soup, and watch them vanish, because they are easy to grab, properly seasoned, and unapologetically satisfying.
Ingredients (8 servings)
Get Ingredients →Order the ingredients from your local store for pickup or delivery. You’ll check out through Instacart.
Ingredients for the Biscuits
- 2 cups all-purpose flour all-purpose flour 0.55 lb
- 1 Tbsp baking powder baking powder 0.5 oz
- ½ tsp baking soda baking soda 0.08 oz
- 1 tsp salt salt
- 1 Tbsp granulated sugar granulated sugar
- 1 stick unsalted butter, cold, cut into small cubes unsalted butter 4 oz
- ¾ cup buttermilk, cold buttermilk 6 fl oz
Ingredients for the Filling
- 8 oz fresh mozzarella, cut into 8 cubes fresh mozzarella 8 oz
Ingredients for Topping
- 2 Tbsp unsalted butter, melted unsalted butter 1 oz
- ½ tsp garlic powder garlic powder 0.05 oz
- ½ tsp parsley flakes parsley flakes 0.01 oz
How to Make Cheese-Stuffed Buttermilk Biscuits
-
Chill and preheat
Freeze the mozzarella cubes for 10 minutes and preheat the oven to 425 F with the rack in the center.
-
Prep the pan
Line a sturdy sheet pan with parchment or set out a 10 inch cast iron skillet for crisp bottoms.
-
Mix the dry ingredients
Whisk the flour, baking powder, baking soda, salt, and sugar in a large bowl until evenly combined.
-
Cut in the butter
Add the cold butter cubes and cut them into the flour with a pastry cutter or your fingertips until you see mostly pea sized bits with a few larger flakes.
-
Add buttermilk
Drizzle in the cold buttermilk and stir with a fork until a shaggy dough forms with no dry pockets.
-
Fold for layers
Turn the dough onto a lightly floured board, pat into a 6 by 9 inch rectangle, fold it in thirds like a letter, rotate, and repeat once for stacked layers.
-
Portion the dough
Pat to about 3/4 inch thick and cut into 8 equal squares or divide into 8 even pieces to avoid scraps.
-
Stuff and seal
Flatten a piece into a 3 inch round, place a frozen mozzarella cube in the center, pull the edges up to fully encase, pinch firmly to seal, and place seam side down on the pan.
-
Arrange for the bake
Nestle biscuits so they just touch for taller, softer sides or space them 1 inch apart for crisp edges.
-
Bake
Bake 13 to 16 minutes until the tops are deep golden and the bottoms are richly browned.
-
Finish with garlic butter
Stir the melted butter with garlic powder and dried parsley and brush over hot biscuits as soon as they come out.
-
Rest and serve
Let them sit 5 minutes so the cheese settles slightly, then serve while steamy and irresistible.
Substitutions
- Mozzarella -> Smoked scamorza or sharp white cheddar
- Smoked scamorza melts like mozz but brings gentle smoke, while sharp white cheddar adds tang and a gooier pull that better stands up to the sweet butter glaze.
- Buttermilk -> Milk with acid
- Use 3/4 cup whole milk plus 2 teaspoons lemon juice or white vinegar, rest 5 minutes, which mimics buttermilk acidity for the same lift and tender crumb.
- Unsalted butter -> Half butter, half chilled lard
- Swapping half the butter for lard gives outrageous flake and a clean savory finish while keeping buttery flavor from the remaining butter.
Tips
- Freeze the cheese
- Chilling the mozzarella keeps it from blowing out, so the biscuit bakes through before the center turns lava.
- Keep everything cold
- Cold butter steams and creates layers, so if the dough warms up, chill the stuffed biscuits 10 minutes before baking.
- Fold, do not knead
- Gentle folds stack fat and flour for height without developing gluten that would make the biscuits tough.
- Cast iron advantage
- A preheated cast iron skillet delivers crisp, browned bottoms that contrast beautifully with the molten center.
- Seal like you mean it
- Moisten the edges with a dab of buttermilk before pinching if your dough is dry, and always bake seam side down.
- Garlic butter timing
- Brush the garlic-parsley butter right after baking so it soaks in without the garlic scorching.
- Season with intention
- Mozzarella is mild, so a pinch of black pepper or smoked paprika in the topping adds welcome swagger without overpowering the cheese.
Nutrition Facts *
| Energy | 419 | kcal |
|---|---|---|
| Protein | 15 | g |
| Total Fat | 20 | g |
| Carbohydrates | 47 | g |
| Dietary Fiber | 0 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- My biscuits did not rise tall, what happened?
- Your butter may have softened or your baking powder was old, so start with very cold fat and use fresh leavening, and avoid overworking the dough.
- Cheese leaked out onto the pan, how do I prevent that?
- Freeze the cheese, fully encase it with no thin spots, pinch firmly, and bake seam side down so pressure stays contained.
- The bottoms browned too quickly, how do I fix it?
- Use the center rack, double up your sheet pans, or switch to cast iron preheated for 5 minutes which browns evenly without scorching.
- Can I make them ahead and bake later?
- Yes, assemble and freeze on a tray until firm, then store airtight, and bake from frozen at 425 F for 16 to 18 minutes.
- How do I reheat leftovers without drying them out?
- Warm at 325 F for 8 to 10 minutes or air fry at 300 F for 4 to 5 minutes, and brush with a touch more melted butter after heating.
Serving Suggestions
Hot honey drizzled over the garlicky tops is a power move that plays sweet against the salty cheese in every bite.
Pair with a peppery arugula salad or dunk in tomato soup if you are feeling cozy, and if you want heat, tuck a slice of pickled jalapeno under the cheese before sealing.
More pairings:
Reviews
We haven’t received any feedback on this recipe yet.
Made this recipe? How did it go?
Please leave your feedback below. We’d love to hear from you!
