Cheesy Garlic Herb Biscuit Rounds

Ingredients

All-purpose flour: Use 2 cups, spooned into the measuring cup and leveled for accurate measuring.

Baking powder: Measure 1 tablespoon to help the biscuit rounds rise.

Salt and sugar: Prepare ½ teaspoon salt and 1 teaspoon granulated sugar.

Cold butter: Cut ½ cup unsalted butter into small cubes. Keep refrigerated until needed.

Milk: Measure ¾ cup cold whole milk, plus 1–2 tablespoons extra if the dough feels dry.

Mozzarella: Prepare 1 cup shredded low-moisture mozzarella for the golden, melted topping.

Parmesan: Use ¼ cup finely grated Parmesan to add savory flavor.

Garlic butter: Combine 3 tablespoons melted unsalted butter with 2 finely minced garlic cloves.

Fresh herbs: Prepare 2 tablespoons chopped parsley and 1 tablespoon chopped basil.

Optional seasoning: Add ¼ teaspoon black pepper or a small pinch of crushed red pepper flakes.

Instructions

Preheat the oven: Set the oven to 425°F (220°C). Position a rack in the center.

Prepare the baking sheet: Line a large baking sheet with parchment paper.

Mix the dry ingredients: Whisk together the flour, baking powder, salt, and sugar in a large bowl.

Add the cold butter: Scatter the butter cubes over the flour mixture.

Work in the butter: Use a pastry cutter or your fingertips until the mixture resembles coarse crumbs with some pea-sized butter pieces.

Pour in the milk: Add ¾ cup cold milk and stir gently until a shaggy dough forms.

Adjust the moisture: If dry flour remains, add extra milk 1 tablespoon at a time. The dough should hold together without becoming sticky.

Gather the dough: Turn it onto a lightly floured surface and gently press it together.

Fold gently: Pat into a rectangle, fold in thirds, and repeat once. Avoid kneading, which can toughen the biscuits.

Pat to thickness: Flatten the dough to approximately ¾ inch thick.

Cut the rounds: Use a 3-inch biscuit cutter, pressing straight down without twisting. Gently gather scraps to make approximately 8 rounds.

Arrange for baking: Place the rounds about 2 inches apart on the prepared baking sheet.

Make shallow centers: Press a slight indentation into each round, leaving a raised border to help hold the topping.

Add garlic butter: Stir the garlic butter and brush a little over each round, reserving some for finishing.

Top with cheese: Combine the mozzarella and Parmesan, then divide evenly among the centers. Sprinkle with half the herbs and any optional seasoning.

Bake until golden: Bake for 14–18 minutes, until the biscuits are cooked through and the cheese is bubbling with golden spots.

Finish and serve: Brush lightly with the remaining garlic butter and sprinkle with the remaining herbs. Rest for 5 minutes before serving.

Variation

Cheddar biscuit rounds: Replace half the mozzarella with shredded sharp cheddar for a richer cheese flavor.

Spinach cheese rounds: Add ⅓ cup cooked, finely chopped spinach to the topping. Squeeze it thoroughly dry first.

Jalapeño cheese rounds: Scatter 1–2 tablespoons finely diced, well-drained pickled jalapeños over the cheese before baking.

Italian herb rounds: Replace the fresh herbs with 1 teaspoon dried Italian seasoning, mixing it into the garlic butter.

Storage

Refrigeration: Once cooled, store the rounds in an airtight container in the refrigerator for up to 4 days. Refrigerate within 2 hours of baking.

Reheating: Warm in a 350°F (175°C) oven for 8–10 minutes, until heated through. Cover loosely if the cheese browns too quickly.

Freezing: Freeze cooled rounds individually on a tray, then transfer to a freezer bag for up to 2 months.

Reheating from frozen: Bake at 350°F (175°C) for approximately 15–20 minutes, until the centers are hot and the edges crisp again.