Mozzarella Biscuits


Crispy on the outside with a soft crumb inside, these not quite savory, not quite sweet, biscuits are the perfect bite. Particularly tasty with soups and a nice alternative to bread. Leftovers reheated in the oven, (to retain crispness) can be sliced and filled with your favorite jam or scrambled eggs for a quick breakfast on the go.


  • 1 cup flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 3 tablespoons unsalted butter, chilled, cut into pieces
  • 1/2 cup buttermilk (plus a little more)
  • 1/2 cup mozzarella cheese, shredded
  1. In a medium-size bowl, stir together the flour, salt, baking powder and baking soda.
  2. Cut in butter with a pastry blender (or 2 knives).
  3. Add enough buttermilk to make a thick dough.
  4. Stir in mozzarella.
  5. Drop by large spoonfuls onto a parchment-lined baking sheet (I got eleven out of this batch).



Bake in a preheated 450* oven until golden (about 14 minutes).


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