Cheese Stuffed Pull Apart Biscuits Recipes

CHEDDAR-STUFFED BISCUITS RECIPE BY TASTY

Steps:

• Preheat the oven to 450˚F (230˚C).
• In a large bowl, combine the Bisquick and butter until crumbly.
• Add the milk, dried parsley and shredded cheddar and mix to combine. The dough will be sticky.
• Take a handful of dough, flatten, and place a cube of cheese in the middle. Roll the dough around the cube of cheese. Place on a parchment-lined baking sheet and repeat with the remaining dough and cheese.
• Bake for 10-15 minutes, until golden brown.
• While the biscuits are baking, make the butter topping. Combine the melted butter, garlic powder, and Old Bay seasoning.
• Once the biscuits are done baking, brush the butter topping over each biscuit.
• Enjoy!

SPICY CHEESY PULL-APART BREAD

Steps:

• Preheat the oven to 375 degrees F. Lightly grease a 6-inch cast-iron skillet with canola oil spray.
• Remove the biscuits from the package and lay them out on a clean work surface. Gently pull the layers apart at the middle to divide the biscuits in half. Gently pull each of the halves apart so you are left with four thin, round biscuits each (32 in all). Don't worry if any biscuits tear: just press the torn pieces back together.
• Place 1 teaspoon of the mozzarella in the center of each biscuit round; you will use about 1 1/2 cups of the mozzarella for this. Fold the dough around the cheese and roll into balls. Arrange the balls in a circle around the edge of the prepared skillet, then work your way in until you have completely filled the cast-iron pan with the dough balls. If you start to run out of room as you get closer to the center of the skillet, gently push the dough from the center towards the edges of the pan to make more space.
• Melt the butter in a medium skillet over medium-high heat. Once melted, stir in the scallions, garlic, red pepper and salt. Cook until the butter is just beginning to brown and the garlic is lightly toasted and very fragrant, 2 to 3 minutes. Remove the pan from the heat and stir in the vinegar. Pour the melted butter evenly over the top of the dough and sprinkle with the remaining 1/2 cup mozzarella.
• Bake until the dough is cooked through and golden brown, 25 to 30 minutes. Remove from oven and let cool slightly, about 10 minutes. Serve in the skillet.

CHEESE STUFFED PULL-APART BISCUITS

Steps:

• Heat oven to 375°F. Spray 8-inch round pan with cooking spray. In small bowl, stir together Parmesan cheese and Italian seasoning.
• Separate dough into 10 biscuits; flatten each to a 2-inch round.
• Place 1 cheese cube in center of each biscuit round.
• Bring dough up around cheese cube; press edge to seal and shape into a ball.
• Roll in butter, then in Parmesan cheese mixture. Place 1/4 inch apart in pan.
• Bake 15 to 20 minutes or until golden brown.
• Cool slightly; serve warm with pizza sauce or ranch dressing.

CHEESY HERBED PULL-APARTS WITH SPINACH-ARTICHOKE DIP

Steps:

• Heat oven to 350°F. Spray 12-inch ovenproof skillet with cooking spray.
• In large bowl, mix Dip ingredients until blended. Set aside.
• Separate dough into 8 biscuits. Separate each biscuit into 2 rounds. Place 1 cube of cheese on center of each biscuit round. Fold edges up and over cheese, pinch firmly to seal; roll into a ball. Place around edge of skillet with pinched end facing down.
• In small bowl, mix melted butter and 1 teaspoon Italian seasoning. Brush biscuits with butter mixture. Spoon dip mixture in center of skillet, spreading it to edge of biscuits.
• Bake 25 minutes. Remove from oven; sprinkle 2 tablespoons Parmesan cheese over biscuits. Bake 3 to 5 minutes longer or until biscuits are golden brown and dip is heated through. Let stand 10 minutes before serving.

PULL-APART GARLIC ROLLS RECIPE BY TASTY

Steps:

• Preheat oven to 375°F (190°C).
• Cut biscuits into fourths, and place in a large mixing bowl.
• Add the butter, garlic powder, parsley, and mozzarella, and mix with your hands, coating all of the biscuit pieces.
• Place the pieces in a muffin tin, 3 pieces per tin (you'll have 2 extra-just use them in whichever tin you want). Bake for 15 minutes. Best served fresh out of the oven!
• Enjoy!

CHEESY GARLIC PULL-APART CHRISTMAS TREE

Steps:

• Heat oven to 350°F. Line 18x14-inch cookie sheet with cooking parchment paper.
• Cut each cheese stick into 4 pieces to make 64 pieces. Separate each can of dough into 8 biscuits. Separate each biscuit into 2 layers for a total of 32 biscuit rounds. Flatten each biscuit round into 4-inch circle.
• Place 2 pieces of the same type of cheese on center of each round. Fold edges up and over cheese; pinch firmly to seal. Using photo as a guide, place biscuits randomly by assorted cheeses, seam sides down and next to each other in a tree-shaped pattern on cookie sheet, starting with trunk and working up to the top.
• In small microwavable bowl, microwave butter uncovered on High 30 to 60 seconds or until melted. Stir in garlic powder and Italian seasoning. Brush mixture on tops of biscuits. Bake 29 to 33 minutes or until golden brown and biscuits are no longer doughy in center.
• Top with chives. In small microwavable bowl, microwave pizza sauce covered on High 60 to 90 seconds, stirring halfway through, until warmed through. Serve cheese-stuffed biscuits with pizza sauce.

PULL-APART HERB BISCUITS

Steps:

• Separate biscuits and cut into quarters. In an ungreased 9-in. round baking pan, combine the remaining ingredients. Add biscuits and toss to coat. , Bake at 450° for 8-12 minutes or until golden brown. Invert onto a serving platter. Serve warm.