I buy the Pillsbury Grands but I do think there are generic brands that make the larger ‘grand’ size of biscuits. Large Refrigerated Biscuits – These are labeled as Grands! at the store.Here is the short list of ingredients that you will need to make this recipe for your own family. We love these cheesy biscuits alongside soup, chili, or as a bread side dish to really any meal. Oh goodness, do I have an amazing recipe for you today! These bite-sized cheese bombs are incredible and so good that you will want to make them for basically every meal… or snack!Įasy to make with refrigerated biscuits, stuffed with three types of cheese, and then slathered in butter + Italian seasoning, and cooked to crispy, golden brown, and cheesy perfection in the air fryer. I love serving these amazing and easy cheese bombs alongside my Easy Quick Chili Recipe, Minestrone Soup, or use them as grilled cheese dippers for Creamy Tomato Basil Soup. The perfect bread side dish for any meal. These Cheese Bombs are made in just minutes in an air fryer! Refrigerated biscuits are filled with three types of cheese inside, then they’re slathered in butter and Italian Seasoning, and they bake up crispy and cheesy in an air fryer. Bake in the preheated 450☏ oven for 10 - 15 minutes, or until golden.This post may contain affiliate links, view our disclosure policy.For soft sides, place biscuits with sides touching, or for crispier edges place 1 - 2 inches apart. Place the biscuit dough onto a parchment-lined baking sheet.( You can gather scraps and roll out again to cut remaining biscuits, but they will not be as "perfect" as the first batch). DO NOT TWIST cutter, simply press down firmly. Roll or pat dough out again until about 3/4 inch thick and either cut into rectangles or using a 2 1/2 - 3 inch circle cutter, gently cut out biscuits.Roll or pat out again and repeat the same process 2 more times. Cut dough into thirds, then stack the dough to form 3 layers. Roll or with flour-dusted hands, pat dough out into a rectangle. Fold-out dough onto a lightly floured parchment sheet. Add in the buttermilk and stir until the dough is moistened.(By grating the butter, this eliminates the cutting the butter into the flour step). Using a box grater, grate the hardened butter then add to flour mixture, mixing through.In a large bowl, add flour, baking powder, and salt, mix well.Place the butter in freezer for 10-15 minutes.Don’t forget that you can enjoy them with Soups and Chili too.Or just about anything that makes you happy.Sausages (great with a bit of grape jelly on there too).Fried Chicken with Balsamic Maple drizzle.Here are some tasty toppings to enjoy on your biscuits: The key is to layer the dough a few times before cutting out the biscuits and to never ever twist the cutter when cutting (doing so will seal the edges and prevent it from properly rising). I’m back in the south now, and have once again, found what recipe works best and what needs to be done to create layers of flaky, delicious biscuits. Do an inventory check to make sure your baking supplies are up to speed, then get in your kitchen and enjoy baking. If your flours and baking powders or baking sodas have been sitting around for a while, you won’t get the best results.
My biggest tip for any kind of baking, is to always you the best quality and freshest ingredients you can get your hands on. When I lived in England and then Ireland, I missed my southern biscuits so much! That started my search for a biscuit recipe that I could adapt and enjoy as a bit of home loving comfort food. I think it has something to do with how our ingredients are processed today. I have my mom’s recipe that she would use, but they just never turned out like I remember. So over the years, I have tried many and I do mean many, recipes for them both. Growing up, I would typically find one or both of the offerings at a southern table, biscuits and cornbread.
Southern Biscuits are the quintessential bread of the south!
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