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Home / Recipes
40 minutes
4.7 from 10 votes
22 Comments

Fluffy Mozzarella Biscuits

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by: Joanna Cismaru
04.25.12
Updated: 05.21.20

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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.

Close up of a Fluffy Mozzarella Biscuit with more Fluffy Mozzarella Biscuits in the background

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.

Fluffy Mozzarella Biscuits collage

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 Biscuit on a plate

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fluffy mozzarella biscuits

Fluffy Mozzarella Biscuits

4.7 from 10 votes
Prep: 15 mins
Cook: 25 mins
Total: 40 mins
Author: Joanna Cismaru
Serves: 20
Print Pin Rate

Ingredients

  • 3 1/2 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
  • 1 3/4 cups milk cold
  • 1 egg for egg wash

Instructions

  • Preheat oven to 400 F degrees.
  • In a large bowl add the flour, baking powder and salt and mix well.
  • Cut the cold butter into pieces, and add it to the bowl with flour.
  • Using a pastry cutter, or two knives cut into the butter until the butter forms into small peas.
  • Add the cheese and milk to the bowl and continue mixing until the dough comes together. Use your hands if necessary.
  • 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.
  • 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.
  • Brush the biscuits with the egg wash and bake in the oven for about 20-25 minutes then let cool on a wire rack.
Tried this recipe? Rate it belowtag @jocooks on instagram and hashtag it #jocooks!

Meet Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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Comments

  1. patgunther02 says

    November 14, 2020 at 1:20 pm

    I tried this recipe twice and my biscuits turned out flat both times.

    Reply
    • Joanna Cismaru says

      November 15, 2020 at 11:22 am

      It’s possible your baking powder wasn’t fresh.

      Reply
      • patgunther02 says

        November 16, 2020 at 11:35 am

        I had just bought a fresh can for the second batch. Don’t know what else could have gone wrong. Anyway thanks for your help.

  2. Jacob says

    June 30, 2020 at 11:05 am

    There were lovely – we had them with eggs as a main and later jam as dessert. I used fine sea salt and they turned out a touch too salty – maybe the original was with Kosher?

    Reply
    • Jo Cooks Team says

      June 30, 2020 at 1:10 pm

      This recipe is from a few years ago so I’m not quite sure however you can always add less salt! Sounds so delicious with jam 🙂

      Reply
  3. Isabel Ramirez says

    February 29, 2020 at 1:30 pm

    5 stars
    My family loved it so much that just a batch seemed not enough for them.

    Reply
  4. Alex says

    October 3, 2015 at 4:13 pm

    5 stars
    The cold butter is unsalted right? I’m new at baking so sorry of this is an obvious question!

    Reply
    • jo says

      October 3, 2015 at 8:12 pm

      No problem Alex, yes I always use unsalted butter, especially for baking. 🙂

      Reply
  5. Pearse says

    November 16, 2014 at 8:18 pm

    Can cheddar be substituted for cheddar biscuits.have u tried it

    Reply
    • jo says

      November 16, 2014 at 10:09 pm

      If you want to make cheddar biscuits, you might want to try this recipe instead, Cheddar biscuits.

      Reply
  6. Kelly says

    October 11, 2013 at 4:53 am

    hello,
    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.

    thanks!

    Reply
    • jo says

      October 12, 2013 at 4:57 am

      Yes it is, but if the dough is too wet, just add a bit more flour until it feels right.

      Reply
  7. Des @ Life's AMbrosia.com says

    February 4, 2013 at 10:09 pm

    I’m not usually a biscuit fan but I think I will change my tune after these. YUM!

    Reply
    • jo says

      February 5, 2013 at 12:17 am

      You’ll love them, they’re great.

      Reply
  8. pidgeon92 says

    April 29, 2012 at 5:45 pm

    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?

    Reply
    • jo says

      April 29, 2012 at 6:50 pm

      Hi,
      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.

      Reply
  9. LP @dishclips says

    April 27, 2012 at 5:02 pm

    Very nice! I’m drooling while I’m imagining eating them with gravy. Thanks for sharing!

    Reply
  10. Katherine says

    April 27, 2012 at 1:25 am

    i am assuming the mozzarella is not the fresh kind that comes in water ?

    Reply
    • jo says

      April 27, 2012 at 9:32 am

      Nope, it’s just shredded mozzarella that came in a bag.

      Reply
  11. meatballs & milkshakes says

    April 26, 2012 at 3:54 pm

    Yum! They look fantastic!

    Reply
  12. lisaiscooking says

    April 26, 2012 at 2:39 pm

    Mozzarella in a biscuit sounds fantastic! They look golden, flaky,and delicious.

    Reply
    • jo says

      April 26, 2012 at 3:37 pm

      Thanks Lisa 🙂

      Reply

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I'm Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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