I’m not too great with the melty cheese shots yet.
Or maybe I just didn’t use enough cheese? Or the right kind of cheese?
I don’t know. Whatevs. I’ll get it next time.
These biscuits still turned out delicious and I ate the entire batch while taking the pictures. I have no self control.
I gave a couple to my youngest daughter and she took two bites and promptly threw them to the dog. She thinks its funny and a game.
Literally everything I feed her now, unless I actually physically feed her, gets thrown on the floor to the dog.
Oh, 1 year olds.
Reading that back makes them not sound appetizing and that they deserve to be thrown to the dog. Ugh…
I can’t say that I ate all of them while photographing… only the ones that you cannot see are the ones that I ate.
Popping this soft ball of melty cheese and biscuit into my mouth then, click click click. Another biscuit, click click click. Etc..
But I promise they definitely don’t deserve to be thrown to the dog.
My oldest daughter ate all of the ones on the plate after I told her she could try one. Yeah, try one and I turn around and the plate is empty but a few crumbs.
So much for a biscuit to go with dinner…
Cheese Stuffed Biscuits
Ingredients
- 1/2 cup grated Parmesan cheese
- 1/2 tsp Italian seasoning
- 1 (7.5 oz) can grands biscuits
- 10 mini fresh mozzarella balls
- 3 Tbsp unsalted butter melted
Instructions
- Heat oven to 375° F. Prepare cooking sheet by spraying with nonstick cooking spray or lining with parchment paper; set aside.
- In a small bowl, stir together Parmesan cheese, Italian seasoning, and breadcrumbs. Set aside.
- Separate dough into 10 biscuits and flatten each into about a 2 inch round. Place 1 cheese cube in center and bring dough up around cheese cube. Pinch edges to seal and shape into a ball.
- Roll ball in Parmesan cheese mixture and place, seam side down, on prepared baking sheet.
- Bake st 375° F for 15-20 minutes or until golden brown.
- Cool slightly and serve.
