Cheese-Stuffed Buttermilk Biscuits

How to Make Cheese-Stuffed Buttermilk Biscuits

1. 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.

2. Combine the dry ingredients

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

3. 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.

4. 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.

5. 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.

6. 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.

7. 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.

8. 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.