Watching the cheese pull apart is my favorite part. I first brought these to a game night with friends and now I get requests for them at every get-together.
Ingredients
- Pillsbury Grands buttermilk biscuits: Eight count pack makes these quick and ultra flaky Choose a fresh pack with no dents in the can
- Mozzarella string cheese: Smooth melt and the perfect shape for stuffing Stick with whole milk mozzarella for the best gooey pull
- Unsalted butter: Creates a rich garlicky glaze Use high quality butter for extra flavor
- Fresh garlic: Brings real depth to the glaze Look for firm cloves with papery skins
- Fresh parsley: An herby finish and pop of color Flat leaf parsley is more flavorful than curly
- Sea salt: Balances richness Opt for fine sea salt so it dissolves easily
Step-by-Step Instructions
- Preheat the Oven:
- Set your oven to four hundred degrees Fahrenheit Make sure it is fully heated before baking to ensure the right rise and crispiness
- Flatten the Biscuits:
- Open the biscuit can and gently pull the biscuits apart Split each one into two halves Take each half and roll or press it out to a quarter inch thickness keeping the shape round
- Make the Garlic Butter:
- In a small bowl combine your melted butter garlic parsley and a pinch of salt Stir until well mixed as this will both flavor and glaze the biscuits
- Stuff the Biscuits:
- Cut your mozzarella sticks into even pieces Take two cheese pieces and place in the center of each dough round Carefully fold the dough around them pinching the seams closed Place the seam side down on your baking sheet to help seal in the cheese
- Glaze and Bake:
- Brush each biscuit ball liberally with the garlic butter Place the tray in the oven Bake eight to ten minutes until biscuits are golden and puffed
- Finish and Serve:
- Once they come out hot brush all over again with your remaining garlic butter Serve these while warm to enjoy the cheese at its meltiest
- You Must Know
