Fluffy Mozzarella Biscuits
The recipe Fluffy Mozzarella Biscuits can be made in about 40 minutes. This lacto ovo vegetarian recipe serves 18 and costs 34 cents per serving. This hor d'oeuvre has 196 calories, 6g of protein, and 10g of fat per serving. A mixture of all purpose flour, baking powder, salt, and a handful of other ingredients are all it takes to make this recipe so tasty. This recipe is liked by 3240 foodies and cooks. It is brought to you by Jo Cooks. With a spoonacular score of 36%, this dish is rather bad. Similar recipes include Fluffy Biscuits, Fluffy Beer Biscuits, and Fluffy Drop Biscuits.
Servings: 18
Preparation duration: 15 minutes
Cooking duration: 25 minutes
Ingredients:
3 1/2 cups all purpose flour
2 tbsp baking powder
9 tbsp cold butter, cut in cubes (1 stick plus 1 tbsp)
1 egg, for egg wash
1 3/4 cups milk, cold
2 tsp salt
2 cups shredded mozzarella cheese
Equipment:
bowl
oven
pastry cutter
cookie cutter
wire rack
Cooking instruction summary:
Preheat oven to 400 F degrees.In a large bowl add the flour, baking powder and salt and mix well.Cut the cold butter into pieces, and add it to the bowl with flour.Using a pastry cutter, or two knives cut into the butter until the butter forms into small peas.Add the cheese and milk to the bowl and continue mixing until the dough comes together. Use your hands if necessary. Turn the dough onto a floured surface and continue kneading a few times, do not over knead. Roll out the dough so that it's about half an inch thick.Using a round cookie cutter, you can also use a glass if you don't have a round cookie cutter, start cutting the biscuits. My cookie cutter was about 3 inches in diameter, so the biscuits are a pretty big size.Brush the biscuits with the egg wash and bake in the oven for about 20-25 minutes then let cool on a wire rack.
Step by step:
1. Preheat oven to 400 F degrees.In a large bowl add the flour, baking powder and salt and mix well.
2. Cut the cold butter into pieces, and add it to the bowl with flour.Using a pastry cutter, or two knives cut into the butter until the butter forms into small peas.
3. Add the cheese and milk to the bowl and continue mixing until the dough comes together. Use your hands if necessary. Turn the dough onto a floured surface and continue kneading a few times, do not over knead.
4. Roll out the dough so that it's about half an inch thick.Using a round cookie cutter, you can also use a glass if you don't have a round cookie cutter, start cutting the biscuits. My cookie cutter was about 3 inches in diameter, so the biscuits are a pretty big size.
5. Brush the biscuits with the egg wash and bake in the oven for about 20-25 minutes then let cool on a wire rack.
Nutrition Information:
covered percent of daily need
