I went to the doctor and said, “I keep thinking I am a packet of biscuits.”
He said, “What kind of biscuits?”
I said, “Square ones with holes in.”
He said, “You must be crackers.”
Last night I was trying to decide what to serve with the soup I was making for dinner. As usual, I turned to Pinterest. Smiling at me from my Must Make This board was a photo of these Cheesy Biscuit Bombs. Definitely pop over here to see Amy’s amazing photos.
I didn’t have the larger sized Grands biscuits, but I did have 2 tubes of smaller sized biscuits. I filled them with cheddar and Monterey Jack which yielded the cheesiest, most delicious mini bombs.
Ingredients:
1 tube Pillsbury Grands Flaky Layers Biscuits or 2 (10 oz) tubes Pillsbury Buttermilk Biscuits
3/4 of a pound of Mozzarella (I used sharp cheddar and Monterey Jack)
1/4 cup olive oil
1/4 cup grated Parmesan cheese
1 tsp Italian Seasoning
Directions:
1. Separate biscuits and slightly flatten each one.
2. Cube the cheese into 2 inch chunks (or smaller if not using Grands biscuits).
3. Place cheese chunks onto biscuits and seal well. Place seam-side down onto a parchment paper lined baking pan.
4. Brush bombs with olive oil. Sprinkle with the Parmesan and seasoning.
5. Bake at 350℉ for 15-20 minutes for the Grands (or 10 minutes for the smaller biscuits), until they’re golden and firm.
Serves 6…barely
Recipe from Oh Bite It
Here’s a rocking tune to get the week started. Ride that bass.
Check out Comeg on the band’s Website, where you can get all of their music as free downloads.
Cheers!
Cheers!
wow, i will try to make it :D
You won’t be sorry! I can’t wait to try the mozzarella version.