Cheese Stuffed Biscuits
10 ounce can refrigerated biscuits OR homemade biscuit dough
10 (3/4" square) American or Cheddar cheese cubes
1 Tbsp. milk
1/4 cup cornmeal
Heat oven to 400 degrees.
10 (3/4" square) American or Cheddar cheese cubes
1 Tbsp. milk
1/4 cup cornmeal
Heat oven to 400 degrees.
Separate dough into 10 biscuits, then open a pocket in the side of each, using the natural dividing lines in the dough. If you're using Flaky Biscuits, you'll need to cut a pocket in the side of the dough, making sure you don't cut through to the other side.
Place 1 cube of cheese in between the layers and press edge of dough to seal.
Dip bottom of filled biscuits in cornmeal and place on an ungreased cookie sheet. Cut a deep X shape on top of each biscuit, cutting through to the cheese. Brush the dough with milk and sprinkle with remaining cornmeal.
Bake at 400 degrees for 10-12 minutes until golden brown.
These are best served warm. Makes 10 biscuits
These are best served warm. Makes 10 biscuits
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