Ingredients
Equipment
Method
- Preheat the oven: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper and set aside.
- Mix the dry ingredients: In a large bowl, whisk together the flour, baking powder, and salt until evenly combined.
- Cut in the butter: Add the cold cubed butter. Use a pastry cutter, fork, or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs, leaving a few small pieces of butter visible.
- Add the milk: Gradually pour in the cold milk or buttermilk, gently stirring with a wooden spoon or spatula until a soft, slightly shaggy dough forms. Do not overmix.
- Add the herbs: If using parsley or chives, gently fold them into the dough.
- Form the dough: Transfer the dough to a lightly floured surface. Gently press or roll it into a thick layer. Avoid kneading the dough heavily, as overworking can make the biscuits tough.
- Divide the dough: Divide the dough into 8 portions. Flatten each portion gently into a small round.
- Fill with cheese: Place a mixture of cheddar and mozzarella in the center of each piece of dough, leaving a border around the edges.
- Seal the biscuits: Fold the dough around the cheese and firmly pinch the edges together to completely enclose the filling. Gently shape each biscuit into a round, checking for any cracks or openings.
- Optional chilling: If the dough has become warm or soft, refrigerate the assembled biscuits for about 10 minutes. This helps keep the butter firm and encourages a flakier texture.
- Arrange and brush: Place the biscuits on the prepared baking sheet. For softer sides, place them fairly close together; for more browned edges, leave a little space between them. Brush the tops lightly with melted butter if desired.
- Bake: Bake for 12–16 minutes, or until the biscuits are puffed and golden brown and the centers are fully baked.
- Rest and serve: Remove from the oven and allow the biscuits to rest for 3–5 minutes before serving. Serve warm while the cheese is still melted and gooey.
Notes
Keep the butter cold: Cold butter is essential for creating tender, flaky biscuit layers.
Don't overmix: Mix only until the dough comes together. A slightly shaggy dough is better than a heavily worked dough.
Seal the cheese well: Leave enough dough around the filling to pinch the edges completely closed and prevent excessive cheese leakage.
Cheese options: Sharp cheddar provides a stronger flavor, while mozzarella gives the biscuits a softer, stretchier cheese center. Monterey Jack, Colby, or Pepper Jack can also be used.
Freshly shredded cheese: Freshly shredded cheese generally melts more smoothly than many pre-shredded varieties.
For extra flavor: Brush the hot biscuits with garlic butter and sprinkle with fresh parsley immediately after baking.
Storage: Store cooled biscuits in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer for the best texture.
Freezing: Assemble and freeze unbaked biscuits on a tray until firm, then transfer them to a freezer-safe container. Bake from frozen, adding a few extra minutes to the cooking time.
Best served warm: The cheese filling is at its most delicious when the biscuits are freshly baked and warm.
Don't overmix: Mix only until the dough comes together. A slightly shaggy dough is better than a heavily worked dough.
Seal the cheese well: Leave enough dough around the filling to pinch the edges completely closed and prevent excessive cheese leakage.
Cheese options: Sharp cheddar provides a stronger flavor, while mozzarella gives the biscuits a softer, stretchier cheese center. Monterey Jack, Colby, or Pepper Jack can also be used.
Freshly shredded cheese: Freshly shredded cheese generally melts more smoothly than many pre-shredded varieties.
For extra flavor: Brush the hot biscuits with garlic butter and sprinkle with fresh parsley immediately after baking.
Storage: Store cooled biscuits in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer for the best texture.
Freezing: Assemble and freeze unbaked biscuits on a tray until firm, then transfer them to a freezer-safe container. Bake from frozen, adding a few extra minutes to the cooking time.
Best served warm: The cheese filling is at its most delicious when the biscuits are freshly baked and warm.