Fluffy Mozzarella Biscuits

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Fluffy Mozzarella Biscuits – buttery, cheesy, flaky layers make for the perfect biscuit. Gigantic biscuits so delicious full of buttery cheesy goodness.


I’ve finally made the perfect biscuit.

I don’t know what was in my head to make a mozzarella biscuit. Well I’ll tell you what. Personally I like mozzarella cheese over cheddar cheese, and that’s the only cheese I had. Usually I make these biscuits with buttermilk, but I didn’t have any, so I used regular milk. I wasn’t sure how these puppies were going to turn out, but I was going for a big and fluffy biscuit. And that’s what I got!

Look at the size of this biscuit. And boy was it good. To me it was the best biscuit I had ever had, especially when you eat them warm.

With a little bit of blueberry jam. Can you say biscuit heaven?

Look at those layers, those fluffy layers! I’ve finally done it, made the perfect biscuit. Sometimes the simplest ingredients, turn into the best recipes you will ever try. When you just cook or bake with what you have in your house and you don’t follow a recipe, that’s when you end up with the best food.

And this is what happened with these biscuits. Lack of the normal biscuit ingredients, turned into the fluffiest and most delicious biscuit.

It’s that simple.


I made these before and while my pictures have improved a bit, at least I’d like to think so, this biscuit recipe is a no fail recipe. No matter how many times I make it, I always end up with gigantic, buttery, cheesy biscuits.

Fluffy Mozzarella Biscuits
Prep time
Cook time
Total time
Serves: 20
  • 3½ cups all purpose flour
  • 2 tbsp baking powder
  • 2 tsp salt
  • 9 tbsp cold butter, cut in cubes (1 stick plus 1 tbsp)
  • 2 cups shredded mozzarella cheese
  • 1¾ cups milk, cold
  • 1 egg, for egg wash
  1. Preheat oven to 400 F degrees.
  2. In a large bowl add the flour, baking powder and salt and mix well.
  3. Cut the cold butter into pieces, and add it to the bowl with flour.
  4. Using a pastry cutter, or two knives cut into the butter until the butter forms into small peas.
  5. Add the cheese and milk to the bowl and continue mixing until the dough comes together. Use your hands if necessary.
  6. Turn the dough onto a floured surface and continue kneading a few times, do not over knead. Roll out the dough so that it's about half an inch thick.
  7. Using a round cookie cutter, you can also use a glass if you don't have a round cookie cutter, start cutting the biscuits. My cookie cutter was about 3 inches in diameter, so the biscuits are a pretty big size.
  8. Brush the biscuits with the egg wash and bake in the oven for about 20-25 minutes then let cool on a wire rack.


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  1. Kelly says

    i was wondering if the measurements for flour is correct in the recipe? my dough was REALLY REALLY wet after i put in all the ingredients. I had to put in at least an extra cup of flour.


  2. pidgeon92 says

    I love biscuits, but 18 would be a lot of biscuits for the two of us…. Do you think the dough would freeze well? Or the finished biscuits?

    • says

      I have frozen biscuit dough before and it was fine, I would cut them into the biscuit shape first and then wrap them up and freeze them.

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