Cheesy Stuffed Biscuit Muffins
These cheesy stuffed biscuit muffins are a delightful combination of savory flavors and gooey cheese, perfect as a snack or a side dish. Quick and easy to prepare, they’re sure to be a hit at any gathering!
Ingredients
- 1 can (8 pieces) refrigerated biscuit dough
- 1 cup shredded mozzarella cheese
- 1/2 cup cream cheese (softened)
- 1/4 cup grated Parmesan cheese
- 2 tbsp fresh parsley, chopped (optional)
- 2 tbsp melted butter
- 1/4 tsp garlic powder
- Salt, to taste
Instructions
- Preheat Oven:
Preheat your oven to 375°F (190°C). Grease a muffin tin to prevent sticking. - Prepare Cheese Filling:
In a mixing bowl, combine the softened cream cheese, shredded mozzarella, grated Parmesan, and garlic powder. Mix until well blended. - Stuff the Dough:
Flatten each piece of biscuit dough into a circle. Place a tablespoon of the cheese filling in the center of each circle, then fold the dough over the filling, pinching the edges to seal tightly. - Place in Muffin Tin:
Arrange each stuffed biscuit, seam-side down, into the greased muffin tin. - Top with Butter:
Brush the tops of the biscuits with melted butter. Sprinkle with chopped parsley and a pinch of salt for added flavor. - Bake:
Bake in the preheated oven for 12–15 minutes, or until the tops are golden brown and the cheese is bubbly. - Serve:
Allow the muffins to cool slightly before removing them from the tin. Serve warm for the best flavor and texture.
Tips for Success
- Seal Tightly: Ensure the edges of the dough are well-sealed to prevent the cheese from leaking out during baking.
- Customization: Add a sprinkle of red pepper flakes for a spicy kick or substitute different cheeses to suit your taste.
- Serving: These muffins are best served warm but can be reheated in the oven for a few minutes if needed.
FAQs for Cheesy Stuffed Biscuit Muffins
1. Can I use homemade biscuit dough instead of refrigerated dough?
Absolutely! Homemade biscuit dough works well for this recipe. Just ensure the dough is rolled out and cut into circles, similar in size to the refrigerated dough pieces.
2. What other cheeses can I use?
You can experiment with different cheeses like cheddar, gouda, or fontina. Just ensure they melt well for a gooey center.
3. Can I prepare these muffins in advance?
Yes, you can prepare the stuffed biscuits in advance and store them in the refrigerator for up to 24 hours. Bake them fresh when you’re ready to serve.
4. How do I store leftovers?
Store any leftover muffins in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven at 350°F (175°C) for about 5–7 minutes or until warm.
5. Can I freeze these muffins?
Yes, you can freeze the baked muffins. Once cooled, place them in a freezer-safe bag or container and freeze for up to 2 months. Reheat in the oven for the best texture.
6. Can I add other fillings to these muffins?
Certainly! Feel free to add cooked bacon bits, sautéed mushrooms, or chopped spinach to the cheese filling for extra flavor.
7. How do I prevent the cheese from leaking out?
Make sure to seal the edges of the dough tightly around the filling. Pinching the dough firmly or using a fork to crimp the edges can help keep the filling inside during baking.
8. Can I make these muffins in a mini muffin tin?
Yes, you can make smaller versions using a mini muffin tin. Adjust the size of the dough and filling, and reduce the baking time to 8–10 minutes.
9. What can I serve these muffins with?
These muffins pair well with soups, salads, or as part of a brunch spread. They also make a great snack on their own!
10. Can I use garlic butter instead of plain butter for brushing?
Yes, garlic butter adds an extra layer of flavor. Simply mix minced garlic with melted butter before brushing it on the biscuits.
Enjoy these cheesy, savory muffins as a snack or a delicious side dish! Let me know if you’d like any further adjustments or additions to the recipe.