These Fluffy Mozzarella-Stuffed Garlic Biscuits are a culinary delight, offering a perfect blend of savory flavors and a comforting, tender texture. Imagine a soft, golden-brown biscuit, its exterior lightly crisped and brushed with a delectable garlic butter, giving it a fragrant aroma and a savory punch. But the real surprise lies within: a molten core of gooey, stretchy mozzarella cheese that spills out with every bite. The contrast between the fluffy biscuit, the sharp garlic, and the mild, creamy cheese is simply irresistible. This recipe is more than just a dish; it’s an experience. It’s the kind of comfort food that evokes warmth, a feeling of being at home, and the simple joy of a well-made meal.
The magic of these biscuits lies in their carefully balanced components. The biscuit dough itself is a marvel of simplicity and technique. Using a combination of all-purpose flour, baking powder, and a touch of sugar, it creates a light and airy base. The secret to their incredible flakiness is cold butter, cut into small pieces and worked into the flour until it resembles coarse crumbs. This technique, known as “cutting in,” creates pockets of butter that melt during baking, releasing steam and creating those beautiful, flaky layers. The addition of cold buttermilk not only adds a tangy flavor but also reacts with the baking powder, producing a significant rise and an incredibly tender crumb.
The filling is the star of the show. A generous cube of high-quality mozzarella cheese is tucked into the center of each biscuit before baking. As the biscuits bake, the cheese melts into a glorious, molten pool. The goal is to get that perfect “cheese pull” – a long, stretchy strand of cheese that stretches from the biscuit to your mouth. The cheese’s mild flavor complements the savory biscuit and garlic butter without overpowering it.
And what would a garlic biscuit be without the garlic butter? After the biscuits are baked to a golden perfection, they are generously brushed with a mixture of melted butter, minced fresh garlic, and finely chopped fresh parsley. The heat from the biscuits toasts the garlic, releasing its pungent aroma, while the parsley adds a fresh, herbaceous note and a vibrant splash of color. This final step transforms a simple cheese-stuffed biscuit into a gourmet treat.
These biscuits are incredibly versatile. They can be served as a side dish to a hearty Italian pasta, a comforting bowl of soup, or a succulent roast chicken. They are also fantastic on their own, as a decadent snack, or as a centerpiece for a brunch spread. Their hearty nature and rich flavors make them a satisfying and memorable addition to any meal. Sharing these biscuits with family and friends is a surefire way to bring smiles to everyone’s faces and create lasting memories around the dinner table. This recipe is a testament to the fact that some of the most delicious foods are born from a few simple, high-quality ingredients and a little bit of love.
Ingredients:
- For the Biscuits:
- 2 cups (240g) all-purpose flour, plus more for dusting
- 1 tablespoon granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (113g) unsalted butter, very cold and cut into small cubes
- 3/4 to 1 cup (180ml to 240ml) cold buttermilk
- 8 ounces (225g) low-moisture, whole-milk mozzarella cheese, cut into 12 equal cubes (about 1 ounce or 28g per cube)
- For the Garlic Butter Topping:
- 4 tablespoons (56g) unsalted butter, melted
- 2-3 cloves garlic, minced finely (or 1 teaspoon garlic powder for a milder flavor)
- 2 tablespoons fresh parsley, finely chopped
Instructions:
- Prepare the Oven and Baking Sheet: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper to prevent sticking and make cleanup easier. This high temperature is crucial for achieving a rapid rise and a golden-brown crust.
- Combine the Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. This ensures all the leavening agents and seasonings are evenly distributed throughout the dough, guaranteeing a consistent texture in every biscuit.
- Cut in the Cold Butter: Add the very cold, cubed butter to the dry ingredients. Using a pastry blender, two knives, or your fingertips, quickly cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining. This is the most critical step for creating flaky biscuits. The butter chunks will create steam pockets during baking, resulting in those beautiful, layered textures. Be careful not to overwork the dough, as warm hands can melt the butter.
- Add the Buttermilk: Pour 3/4 cup of the cold buttermilk into the flour and butter mixture. Stir with a fork or spatula just until the dough comes together and is shaggy. If the dough is too dry, add the remaining 1/4 cup of buttermilk, a tablespoon at a time, until it forms a cohesive but slightly sticky ball. Avoid overmixing; the less you handle the dough, the more tender the biscuits will be.
- Shape the Biscuits: Turn the dough out onto a lightly floured surface. Gently pat the dough into a rectangular shape, about 1-inch thick. Use a 2-3 inch round biscuit cutter to cut out rounds. Alternatively, you can use a knife to cut the dough into squares. You can re-roll the scraps once to get a few more biscuits, but the first batch will always be the most tender.
- Stuff with Mozzarella: Take one biscuit round and place a cube of mozzarella cheese in the center. Place another biscuit round on top and press the edges together firmly to seal the cheese inside, ensuring there are no gaps. This is key to preventing the cheese from leaking out during baking. Alternatively, you can take a single biscuit round, make a slight indentation, place the cheese in the center, and fold the dough over the cheese, pinching the edges to seal and form a ball-like shape.
- Arrange and Bake: Place the stuffed biscuits on the prepared baking sheet, leaving about an inch of space between each. This allows for even air circulation and baking. Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the biscuits are golden brown on top and cooked through. The internal temperature of the biscuits should reach around 200°F (93°C).
- Prepare the Garlic Butter Topping: While the biscuits are baking, melt the butter in a small bowl. Stir in the minced garlic and chopped fresh parsley. This creates a fragrant and savory topping that will elevate the flavor of the biscuits.
- Finish the Biscuits: As soon as the biscuits come out of the oven, use a pastry brush to generously coat the tops with the garlic butter mixture. The hot biscuits will absorb the butter, releasing the delicious aroma of garlic and parsley. The butter will sizzle and toast the herbs slightly, creating an even more fragrant crust.
- Serve Immediately: These biscuits are best enjoyed warm, right out of the oven, when the mozzarella is at its melty, gooey peak. Serve them as a side with your favorite meal or simply as a decadent treat on their own. The flavor and texture are a true crowd-pleaser and will make you want to bake them again and again.