What’s better than fresh-from-the-oven biscuits? Fresh-from-the-oven biscuits stuffed with cheese, of course! This recipe for ooey gooey cheesy biscuits will have you jumping for joy.
Our super-popular recipe has been reborn in the form of cheesy biscuits. You can use any variety you’d like, but something that’s delicious when melted is best. Think cheddar, jack or good ol’ mozzarella.
We’ve formulated our recipe to make 12 fairly substantial biscuit, but feel free to size them up or down if you’d like. Sealing the seams well will prevent leaks, but we got a few any way—however, that crispy cheese ended up being everyone’s favorite part. Go figure!
You’ll love this so-simple recipe. It’s not a major time commitment, even though the biscuits taste like they’ve been baking all day.
Cheesy Biscuits Recipe
what you'll need
- 1 cup flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3 Tbsp unsalted butter very cold and cut into cubes
- 1/2 cup buttermilk
- 6 oz block Monterey Jack cheese cheddar or mozzarella cut into 12 - 1" cubes
- 2 Tbsp unsalted butter melted
- garlic salt for sprinkling
let's do it
- Place a rack in the center of the oven and preheat to 425 degrees. Line a baking sheet with parchment paper, spray lightly with cooking spray and set aside.
- Mix flour, baking powder, baking soda and salt together in a large bowl. Cut cold butter into the dry ingredients with a fork or pastry blender until the butter chunks are slightly smaller than peas. Make a hole in the middle of the flour mixture and pour in buttermilk. Mix just until mixture comes together and all of the dry ingredients have been moistened.
- Make golf ball-sized portions of dough using heaping tablespoons or a cookie scoop. On a lightly floured surface, press the dough balls out one at a time into about a 3" circle. Place a cube of cheese in the center and fold the dough around the cheese, sealing the edges together and encasing the cheese entirely in dough.
- Place the cheese bombs on prepared baking sheet and bake for 10–12 minutes, until golden brown on top. Remove from oven, brush with melted butter and sprinkle generously with garlic salt. Serve immediately, but be careful, the centers are hot and gooey!