Description
Cheesy Garlic Puff Biscuits
Ingredients:
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/2 cup unsalted butter, cold and cubed
1 cup shredded mozzarella cheese
1/4 cup milk
1/4 cup grated Parmesan cheese
Fresh parsley, chopped for garnish
Instructions:
1. Preheat the oven:
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Prepare the dough:
In a large bowl, whisk together the flour, baking powder, salt, and garlic powder. Add the cold, cubed butter and use a pastry cutter or your fingers to work the butter into the dry ingredients until the mixture resembles coarse crumbs.
3. Add cheese and liquid:
Stir in the shredded mozzarella cheese. Pour in the milk and gently mix until the dough just comes together. Be careful not to overwork the dough.
4. Shape the biscuits:
Turn the dough out onto a lightly floured surface and gently knead it a few times to bring it together. Pat the dough into a 1-inch thick rectangle. Use a round cutter or a glass to cut out biscuits. Place them onto the prepared baking sheet.
5. Top with Parmesan:
Sprinkle the grated Parmesan cheese evenly over the top of each biscuit.
6. Bake:
Bake in the preheated oven for 12-15 minutes or until the biscuits are golden and puffed.
7. Garnish and serve:
Remove the biscuits from the oven and sprinkle with freshly chopped parsley. Serve warm and enjoy!
These Cheesy Garlic Puff Biscuits are soft, flaky, and packed with gooey cheese and a burst of garlic flavor, perfect as a side or snack for any meal.
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Step-by-Step Guide
Follow these detailed instructions for perfect biscuits every time. After preheating your oven and lining the baking sheet, whisk the dry ingredients thoroughly. The key step is cutting in the cold butter; work quickly with a pastry cutter until the mixture looks like uneven pebbles. This creates steam pockets for flakiness. When adding the milk, use a fork and mix just until no dry flour remains. Overmixing develops gluten, leading to tough biscuits. On your floured surface, pat—don’t roll—the dough to a 1-inch thickness. Press the cutter straight down without twisting to allow for maximum rise. Place biscuits close together on the sheet so they support each other’s upward lift.
Serving Suggestions
These versatile biscuits are more than just a side. Serve them warm alongside a hearty bowl of tomato soup or chili. For a brunch twist, split them and use as a base for eggs Benedict or a breakfast sandwich. They also make an excellent appetizer; brush the tops with melted garlic butter right after baking and serve with marinara sauce for dipping. Crumble leftover biscuits over a green salad for a delicious cheesy crouton alternative.
How-to Summary
In summary: Mix dry ingredients, cut in cold butter, stir in cheese and milk, knead gently, cut into rounds, top with Parmesan, and bake at 400°F for 12-15 minutes until golden. The core techniques are using cold ingredients, minimal handling, and a hot oven for the perfect puff.
Frequently Asked Questions
Can I use pre-shredded cheese? It’s not recommended. Pre-shredded cheese is coated to prevent clumping, which can inhibit melting. For the gooiest results, shred a block of mozzarella yourself.
Can I make the dough ahead of time? Yes. After cutting out the biscuits, place them on the baking sheet, cover tightly, and refrigerate for up to 24 hours. Bake directly from the fridge, adding a minute or two to the baking time.
My biscuits didn’t puff up. What went wrong? The most common causes are overworking the dough (which develops gluten) or using butter that was too warm. Ensure all ingredients, especially the butter and milk, are cold.
Can I freeze these biscuits? Absolutely. Freeze the unbaked, cut biscuits on a tray until solid, then transfer to a bag. Bake from frozen, adding 3-5 minutes to the bake time.
What’s a good substitute for all-purpose flour? For a slightly heartier texture, you can substitute up to half of the flour with whole wheat pastry flour. Do not use regular whole wheat flour for all of it, as it will make the biscuits dense.
Common Mistakes to Avoid
- Using warm butter: This is the #1 mistake. Warm butter will be absorbed into the flour instead of creating steam pockets, resulting in a dense biscuit.
- Over-kneading the dough: Handle the dough as little as possible. Once it comes together, stop mixing.
- Twisting the cutter: This seals the edges and prevents the biscuits from rising properly. Press straight down.
- Measuring flour incorrectly: Spoon flour into your measuring cup and level it off. Scooping directly packs the flour, leading to dry biscuits.
Conclusion
These Cheesy Garlic Puff Biscuits are a simple yet impressive addition to any table. By mastering a few key techniques—keeping ingredients cold and handling the dough with care—you can achieve bakery-quality results at home. Their irresistible combination of fluffy interior, crispy cheese top, and savory garlic flavor guarantees they’ll disappear quickly. Experiment with the serving suggestions and enjoy the delicious, buttery rewards of your baking.