Cheese Stuffed Biscuits Recipe

Cheese Stuffed Biscuits Recipe


  • 2 cups (240g) All-purpose flour
  • 1 tablespoon (15g) Baking powder
  • 1 teaspoon (5g) Sugar
  • 1/2 teaspoon (2.5g) Salt
  • 1/2 cup (115g) Cold butter, cut into small pieces
  • 3/4 cup (180ml) Milk
  • 1 cup (about 115g) Cheddar cheese, grated
  • 8-10 small cubes of mozzarella cheese (for stuffing)


  1. Preheat Oven: Set your oven to 425°F (220°C). The high temperature ensures a rapid rise.
  2. Combine Dry Ingredients: In a large bowl, mix the flour, baking powder, sugar, and salt.
    • Flour: Provides the structure.
    • Baking Powder: Leavening agent that helps the dough rise.
    • Sugar: Balances flavors.
    • Salt: Enhances overall taste.
  3. Cut in Butter: Add cold butter to the mixture. Use a pastry cutter or fingers to blend until it resembles coarse crumbs.
    • Cold Butter: Key for flakiness, the butter creates steam pockets as it melts during baking.
  4. Add Milk and Cheddar: Pour in milk and add grated cheddar cheese. Stir until just combined.
    • Milk: Moistens and activates baking powder.
    • Cheddar Cheese: Adds flavor and creates cheesy pockets in the dough.
  5. Form and Stuff Biscuits: Take a small amount of dough, flatten it slightly, place a cube of mozzarella in the center, and enclose the cheese with the dough. Place on a baking sheet lined with parchment paper.
    • Mozzarella Stuffing: Melts inside, creating a gooey center.
  6. Bake: Bake for 15-20 minutes until golden brown and the cheese is bubbly.
    • High heat enables quick expansion of gases and melting of cheese, contributing to a light, airy texture and cheesy filling.
  7. Cool and Serve: Allow to cool for a few minutes before serving.

Scientific Explanations

  • Oven Temperature: High temperature is essential for a quick rise, achieved by rapid gas expansion (from the baking powder and steam from butter).
  • Cold Butter in Dough: It’s crucial to use cold butter, as it doesn’t fully integrate into the flour. When it melts in the oven, it creates steam, leading to flaky layers in the biscuits.
  • Minimal Handling of Dough: Ensures limited gluten development for tender biscuits. Gluten forms when flour is mixed with water; overworking the dough makes it tough.
  • Baking Powder Action: It releases carbon dioxide when it contacts the wet ingredients and when heated, aiding in the rise and fluffiness of the biscuits.
  • Cheese: Both cheddar and mozzarella add a savory flavor. Cheddar disperses throughout the dough, while mozzarella melts into a gooey center, offering a pleasant textural contrast.

This recipe creates a delightful combination of a flaky biscuit with a gooey, cheesy center, perfect as a snack or a side dish. Understanding the science behind each step and ingredient helps in achieving the best texture and flavor.

John Nguyen
John Nguyen
Articles: 103

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