These delicious biscuit bombs pair wonderfully with a crisp garden salad or a bowl of creamy tomato soup. For a heartier Southern style meal, serve them alongside fried chicken and collard greens. And don’t forget a tall glass of sweet tea to wash it all down!
Servings: 12
Ingredients
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1/2 cup unsalted butter, cold and cubed
1 cup buttermilk
12 small cubes of mozzarella cheese
1/4 cup melted butter
1 teaspoon garlic powder
1 tablespoon fresh parsley, chopped
1 tablespoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1/2 cup unsalted butter, cold and cubed
1 cup buttermilk
12 small cubes of mozzarella cheese
1/4 cup melted butter
1 teaspoon garlic powder
1 tablespoon fresh parsley, chopped
Directions
1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, baking powder, salt, and baking soda.
3. Cut in the cold cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
4. Pour in the buttermilk and stir just until the dough comes together.
5. Turn the dough out onto a floured surface and gently knead it a few times.
6. Pat the dough into a rectangle about 1/2 inch thick. Cut it into 12 equal squares.
7. Place a cube of mozzarella cheese in the center of each square and fold the dough around it, pinching the seams to seal.
8. Arrange the biscuit bombs seam-side down on the prepared baking sheet.
9. Brush the tops with melted butter and sprinkle with garlic powder.
10. Bake for 15-18 minutes, or until golden brown and the cheese is melted and gooey.
11. Once out of the oven, brush with remaining melted butter and sprinkle with fresh parsley. Serve warm and enjoy!
Variations & Tips
Feel free to experiment with different cheeses—cheddar and pepper jack both work wonderfully. You can also add a touch of bacon or a small scoop of your favorite jam for a sweet-savory twist. For a bit more spice, mix in some red pepper flakes with the garlic powder. And if you’re out of buttermilk, a quick mix of milk and lemon juice will do the trick in a pinch.