Mozzarella Biscuits
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Get ready to indulge in these heavenly Mozzarella Biscuits – the perfect combination of fluffy, buttery goodness and gooey, melted mozzarella cheese! Your taste buds will dance with delight as you enjoy these scrumptious, cheesy treats.
The Best Mozzarella Biscuit Recipe
These irresistibly cheesy, fluffy mozzarella biscuits are so easy to make and are perfect for any occasion, whether you’re hosting a brunch, serving them as a side dish for dinner, or simply enjoying a comforting snack. The marriage of savory mozzarella cheese with the tender, buttery biscuit dough creates an unforgettable taste sensation that will leave you craving more.
There’s something so satisfying about biting into one of these warm, fresh-from-the-oven biscuits and experiencing that delightful, melty cheese. You’ll find these Mozzarella Biscuits to be a versatile recipe that pairs well with a variety of dishes, like a warm bowl of soup, a hearty salad, or your favorite pasta. Don’t be surprised if your friends and family ask for the recipe – these scrumptious biscuits are sure to be a hit with everyone who tries them!
Why You’ll Love These Mozzarella Biscuits
- Incredibly tasty: These Mozzarella Biscuits boast a delightful combination of buttery, tender biscuit dough and gooey, melted mozzarella cheese that creates a scrumptious and satisfying taste experience.
- Versatile: These cheesy biscuits are perfect for various occasions and meal pairings. They work as a delicious appetizer, a tasty side dish for soups or salads, and a delightful snack to enjoy throughout the day.
- Easy to make: The recipe is simple and straightforward, requiring just a handful of common ingredients and minimal preparation time. Even novice bakers can whip up a batch of these mouthwatering biscuits without any hassle.
- All-purpose flour: The foundation of the biscuit dough, all-purpose flour provides structure and texture. For a gluten-free alternative, you can use a gluten-free flour blend that includes xanthan gum.
- Baking powder: Essential for the biscuits’ rise and fluffiness, baking powder acts as the leavening agent. Make sure it’s fresh for the best results.
- Salt: Enhances the overall flavor of the biscuits and balances the sweetness of the dough.
- Cold butter: The key to tender, flaky biscuits is using cold butter, which creates pockets of steam during baking. You can substitute cold coconut oil or chilled vegan butter for a dairy-free option.
- Shredded mozzarella cheese: Adds a delightful, gooey, cheesy goodness to the biscuits. Feel free to experiment with other types of cheese like cheddar, pepper jack, or Gouda for a different flavor profile.
- Milk: Cold milk helps keep the butter cold, contributing to the biscuits’ flaky texture. For a dairy-free alternative, use cold almond milk, soy milk, or any other non-dairy milk of your choice.
- Egg (for egg wash): Brushing the biscuits with an egg wash gives them a beautiful golden-brown color and a slightly crispy crust. If you’re looking for an egg-free option, you can use milk or a plant-based milk alternative mixed with a bit of melted butter or oil.
Incredibly easy to make, only a few ingredients required, you’re going to love these. Let’s get baking!
Start by preheating your oven to 400°F. This way, it’ll be nice and hot when you’re ready to bake the biscuits.
In a large bowl, combine the flour, baking powder, and salt. Give it a good mix to distribute everything evenly.
Now, add the cold, cubed butter to the flour mixture. Use a pastry cutter or two knives to cut the butter into the flour until the butter is pea-sized. Throw in the shredded mozzarella cheese and pour in the cold milk. Mix everything until the dough comes together. If needed, use your hands to help it along.
Lightly flour your countertop and turn the dough onto it. Knead the dough a few times (not too much) and then roll it out to about half an inch thick. Grab a round cookie cutter or a glass with a 3-inch diameter and start cutting out the biscuits. If you don’t have a cookie cutter, a glass will work just fine.
Place the biscuits on a baking sheet, brush them with egg wash, and pop them into the preheated oven. Bake for about 20-25 minutes until they’re golden brown, and then let them cool on a wire rack.
Frequently Asked Questions
Can I use a different type of cheese in these biscuits?
Absolutely! While I love the gooey goodness of mozzarella in these biscuits, feel free to experiment with other cheeses like cheddar, pepper jack, or Gouda. Just make sure to use a good melting cheese for that irresistible cheesy effect.
Can I freeze the unbaked biscuit dough for later use?
You sure can! After cutting out the biscuits, place them on a parchment-lined baking sheet and freeze until solid. Once they’re frozen, transfer them to an airtight container or a freezer bag. When you’re ready to bake, just pop them in the oven without thawing, and add a few extra minutes to the baking time.
Can I make these biscuits gluten-free?
Yes, you can! To make them gluten-free, simply swap the all-purpose flour with a gluten-free flour blend that includes xanthan gum. This way, you’ll still get a similar texture while keeping the biscuits gluten-free.
Can I add any herbs or spices to these biscuits for extra flavor?
Of course! Feel free to customize these biscuits to your taste by adding your favorite herbs or spices. Some great options include garlic powder, onion powder, or even a pinch of cayenne pepper for a bit of heat. You can also mix in some chopped fresh herbs like parsley, chives, or rosemary for a burst of flavor.
Expert Tips
- Cold ingredients: Make sure to use cold butter and cold milk in this recipe, as it helps create those flaky layers we all love in biscuits. Cold butter creates pockets of steam during baking, resulting in a tender and flaky texture.
- Don’t overwork the dough: When kneading and rolling out the dough, be gentle and avoid overworking it. Over-kneading can develop too much gluten, which will lead to tougher biscuits. A light touch ensures that your biscuits will be tender and flaky.
- Use a sharp cookie cutter or glass: When cutting out the biscuits, make sure to use a sharp-edged cookie cutter or glass to ensure clean cuts. This will help the biscuits rise evenly and maintain their shape during baking.
- Brush the tops with egg wash: Don’t skip the egg wash step! Brushing the tops of the biscuits with egg wash before baking gives them a beautiful golden-brown color and a slightly crispy crust.
- Baking time: Keep an eye on the biscuits as they bake. Oven temperatures can vary, so start checking for doneness around the 20-minute mark. The biscuits should be golden brown on top and fully cooked through. If they’re browning too quickly, you can tent them with aluminum foil to prevent over-browning.
Storage
To store any leftover biscuits, let them cool completely and then place them in an airtight container or a resealable plastic bag. You can keep them at room temperature for up to 2 days or in the refrigerator for up to a week. For the best taste and texture, reheat them in the oven before serving.
Other Delicious Biscuits To Try
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Fluffy Mozzarella Biscuits
Ingredients
- 3½ cups all purpose flour
- 2 tablespoon baking powder
- 2 teaspoon salt
- 9 tablespoon butter (cold, shredded for best results)
- 2 cups mozzarella cheese (shredded )
- 1¾ cups milk (cold)
- 1 egg (for egg wash)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Preheat oven to 400°F.
- 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.
Equipment
Notes
- Recipe will yield 12-15 biscuits, depending on size of them.
- Cold ingredients: Make sure to use cold butter and cold milk in this recipe, as it helps create those flaky layers we all love in biscuits. Cold butter creates pockets of steam during baking, resulting in a tender and flaky texture.
- Don’t overwork the dough: When kneading and rolling out the dough, be gentle and avoid overworking it. Over-kneading can develop too much gluten, which will lead to tougher biscuits. A light touch ensures that your biscuits will be tender and flaky.
- Use a sharp cookie cutter or glass: When cutting out the biscuits, make sure to use a sharp-edged cookie cutter or glass to ensure clean cuts. This will help the biscuits rise evenly and maintain their shape during baking.
- Brush the tops with egg wash: Don’t skip the egg wash step! Brushing the tops of the biscuits with egg wash before baking gives them a beautiful golden-brown color and a slightly crispy crust.
- Baking time: Keep an eye on the biscuits as they bake. Oven temperatures can vary, so start checking for doneness around the 20-minute mark. The biscuits should be golden brown on top and fully cooked through. If they’re browning too quickly, you can tent them with aluminum foil to prevent over-browning.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
Made these for a party. They turned out AMAZING. Froze the butter ahead of time to make grating it super easy. Then the ingredients were easy to mix. My hubby says he could just eat these all day long!
Will definitely be adding this to my “make and take” party dish.
I’m thrilled to hear that you and your hubby enjoyed the mozzarella biscuits so much! Grating frozen butter is a fantastic tip for making the process even easier. I’m so glad these will be part of your “make and take” party repertoire. Thanks for sharing your success! 🎉
I made them – they were amazing. My husband and his band devoured them. Making another batch this week. I must have made them thinner and a smaller diameter because I got about 30. I agree the butter has to be frozen and grated. 🙂
Liked it with cheddar and a teaspoon of cayenne powder but they turned out quite flat, maybe old baking powder. Can I substitute the normal flour + baking powder by self raising flour?
Yes, you can make these biscuits with self-rising flour but you will need to make some adjustments. Self-rising flour already contains baking powder and salt, so you will need to omit these from your recipe. The general rule of thumb is that for each cup of self-rising flour, you can omit 1.5 teaspoons of baking powder and 1/4 teaspoon of salt from your recipe.
Would it be O.K. to use self-rising flour instead of all purpose? Are the ratios of salt and baking powder the same in the self-rising variety?
Yes, you can make these biscuits with self-rising flour but you will need to make some adjustments. Self-rising flour already contains baking powder and salt, so you will need to omit these from your recipe. The general rule of thumb is that for each cup of self-rising flour, you can omit 1.5 teaspoons of baking powder and 1/4 teaspoon of salt from your recipe.
I added a teaspoon of cayenne pepper to the recipe. They turned out flat (probably old baking powder) but nice. To overcome the issue with old baking powder (I see from the comments I am not the only one), can you instead substitute it with self raising flour?
Can you make the muffins using a food processor?
Thanks for all the incredible recipes!!
Sure, but don’t overwork the dough.
I loved the recipe, it I added tablespoon of sugar to the ingredients be it came out great!!!
I definitely like this recipe. I used a grater and frozen butter to make the recipe and it was perfect.
I tried this recipe twice and my biscuits turned out flat both times.
It’s possible your baking powder wasn’t fresh.
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.
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?
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 🙂
My family loved it so much that just a batch seemed not enough for them.
The cold butter is unsalted right? I’m new at baking so sorry of this is an obvious question!
No problem Alex, yes I always use unsalted butter, especially for baking. 🙂
Can cheddar be substituted for cheddar biscuits.have u tried it
If you want to make cheddar biscuits, you might want to try this recipe instead, Cheddar biscuits.
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!
Yes it is, but if the dough is too wet, just add a bit more flour until it feels right.
I’m not usually a biscuit fan but I think I will change my tune after these. YUM!
You’ll love them, they’re great.