Description
These Fluffy Mozzarella Biscuits are a delicious and cheesy twist on classic biscuits. With a soft, fluffy interior and a slightly crisp exterior, they’re perfect for breakfast, brunch, or alongside your favorite soups and stews.
Ingredients
Units
Scale
- 3 1/2 cups all-purpose flour
- 2 tablespoons baking powder
- 2 teaspoons salt
- 9 tablespoons cold unsalted butter, shredded
- 2 cups shredded mozzarella cheese
- 1 3/4 cups cold milk
- 1 large egg, beaten (for egg wash)
Instructions
- Preheat and Combine Dry Ingredients: Preheat oven to 400°F (200°C). In a large bowl, whisk together flour, baking powder, and salt.
- Cut in Butter and Add Cheese: Add shredded butter to the dry ingredients and cut in using a pastry blender or two knives until the mixture resembles coarse crumbs. Stir in the mozzarella cheese.
- Add Milk and Form Dough: Pour in cold milk and mix until the dough comes together. Use your hands if necessary to bring the dough together.
- Knead and Shape: Turn the dough out onto a lightly floured surface and knead gently a few times. Roll out the dough to ½-inch thickness and cut out biscuits using a 3-inch round cutter or a glass.
- Egg Wash and Bake: Place biscuits on a baking sheet lined with parchment paper. Brush the tops with egg wash and bake for 20-25 minutes, or until golden brown.
- Cool: Let the biscuits cool on a wire rack before serving.
Notes
- Yield: This recipe makes 12-15 biscuits, depending on the size of the cutter.
- Cold Ingredients: Use cold butter and milk for flaky biscuits.
- Handling Dough: Avoid overworking the dough to prevent tough biscuits.
- Cutting: Use a sharp cutter for clean cuts and even rising.
- Egg Wash: Brush with egg wash for a golden brown color and crispy crust.
- Baking: Monitor baking time and adjust as needed based on your oven.
Nutrition
- Serving Size: 1 biscuit
- Calories: 200kcal
- Sugar: 3g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 30mg
