Biscuit and Mozzarella Skillet Bites are a new family favorite treat. Biscuits can be used in such a wonderful and quick way when they are filled with cheese.

You can make your own or, like me, go the easy route and make these delectable bits using a can or two of Southern Biscuits.

Really, it’s not difficult to impress my family. They are content with just a little bit of comfort food every so often, and they truly loved these Biscuit and Mozzarella Skillet Bites.

When I was daydreaming about biscuits, it struck me: why wouldn’t I make something like biscuit with fresh mozzarella in a skillet but as little bites?

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Let me tell you, we cleaned a big skillet of these biscuit and mozzarella bites in less than ten minutes since it was so simple and delicious.

Although it may not be the healthiest option, we all attempt to eat something that makes us feel good within.

My preferred method to make this biscuit with mozzarella is in a skillet, then after baking it serve with marinara sauce. This can even be included on your cheese board. Additionally, it’s ideal for any sporting event, such as a football social gathering.

If you like these Biscuit and Mozzarella Skillet Bites you might also like these recipes

My family loves snacks, so you can absolutely serve biscuits with mozzarella with some deli meat like salami and cheese and dips in place of snacks and everyone will be delighted.

These Biscuit and Mozzarella Skillet Bites are Easy-Peasy Lem0n Squeezy!

I can’t wait to see your biscuit skillet versions. I will be posting more of  biscuit bites soon, but with different filling obviously!

If you decide to make this tasty and simple Biscuit and Mozzarella Skillet Bites, do not forget to tag me on social media.

You can find me on Instagram most of the time so use the tag @sandraseasycooking with the same hashtag #sandraseasycooking. If you are private you can DM me a pic.

YOU MIGHT LIKE THESE RECIPES:

Quick and Easy Pasta with Beef Sauce

Phyllo Triangles Stuffed with Cheese

Waffle Breakfast Board

Ham and Cheese Skillet Sliders

Fiesta Lasagna Skillet

Thank you all for your support!!!

Yield: Makes 16

Biscuit and Mozzarella Skillet Bites

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You may serve these biscuit bites with pasta or as a delicious snack.

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

• 1 can of Southern Homestyle Biscuits, 8 ct., 16.3 oz
• One pack of fresh mozzarella balls.
• 2 to 3 tablespoons of unsalted butter
• 1/2 tsp garlic powder
• 1/2 tsp dried parsley

Instructions

1. Each biscuit should be divided in half, then rolled out with a rolling pin into a circle.
2. Place a cheese ball in the center, then close the biscuit to form a small ball over the cheese.
3. Place in the well-seasoned skillet. Make sure to leave a few gaps between each biscuit. They will raise a little so this will give them room to expand.
4. Melted unsalted butter that has been combined with garlic powder and dried parsley should be applied.
5. Cook for 18 to 20 minutes, or until golden brown, in an oven that has been preheated to 375°F (190°C). After they have finished baking, you can brush some extra butter.
6. Serve with any dipping sauce of your choosing.

Notes

You can use other herbs and seasonings if you wish.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving:Calories: 99Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 19mgSodium: 83mgCarbohydrates: 5gFiber: 0gSugar: 0gProtein: 2g

This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.

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If you have never made this flatbread before, then my friends, it is the time for you to make homemade naan. It’s easy, delicious, and perfect for wraps, with grilled food or you can simply make naan pizza.

You all know that I love bread as much as I love making it. We were not able to eat anything without it for so long, but this one is requested in my house almost daily.

Once you succeed making it there is no going back to store-bought, and I have a perfect recipe for it. I have been testing this one many times because I could not find regular instant yeast.

So with that in mind, I found yeast for pizza this time around which is fast-acting yeast and was actually perfect for quick naan. Anyways, I wanted to test it just because I assume at this time many people have a hard time finding regular yeast.

It took me 5 minutes to put it together, 30 minutes to rise, and about 20 minutes or so to flatten out and cook in my skillet.

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I tested my first one with a generous drop of oil, which I smeared all over the skillet’s bottom and dropped my first naan. The pockets start to form and I was jumping for joy. Small things make me happy so this was really joyful moment for me – successfully made naan.

My dear family asked for another batch, then another, and soon after it became one of their favorite flatbread.

RECIPES YOU MIGHT LIKE:

PHYLLO TRIANGLES STUFFED WITH CHEESE

EASY HOMEMADE FRENCH BREAD

SPIRAL TWIST BREAD ROLLS

NO-KNEAD HOMEMADE BREAD

EASY NAAN BREAD PIZZA

I hope you guys like my HOMEMADE NAAN RECIPE. If you do place tag me on Instagram.

@sandraseasycooking using hashtag #sandraseasycooking.

Also, I would love to see your tasty creations. Thank you so much for your love and support.

Yield: 10 Naan

Homemade Naan

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If you have never made this flatbread before, then my friends, it is the time for you to make homemade naan. It’s easy, delicious, and perfect for wraps, with grilled food or you can simply make naan pizza.

Prep Time 7 minutes

Cook Time 20 minutes

Additional Time 1 hour

Total Time 1 hour 27 minutes

Ingredients

• 1 and 1/4 cup warm water (10 fl oz/295ml, you can add a splash more if needed)
• 1 tablespoon sugar (15g)
• 1 package active dry yeast *read notes (2 1/4 teaspoon)
• 3 1/2 cups all-purpose flour + 1/2 cup extra for later (500g)
• 2 teaspoons salt (11.70g)
• 1/4 cup plain yogurt (65g)
• 1 large egg, mixed
• 1/8 cup oil, approximately (30 ml) + 1 tablespoon to grease a bowl

OPTIONAL Topping:

• 1/4 cup unsalted butter, melted (57g)
• 1 teaspoon garlic powder or 2 to 3 minced
• 1 tablespoon dried parsley

Instructions

1. Stir together warm water and sugar, then add yeast and mix.
2. In the other large bowl or a bowl of your standup mixer combine salt and flour, then stir.
3. Turn your mixer to the lower speed with hook attachment or use a wooden spoon to mix and add water with sugar and yeast a bit at the time, then add yogurt and finally drop in the mixed egg.
4. Increase the speed until you form a dough, about two minutes.
5. It will be a bit sticky but remove dough from the mixing bowl, and use your hands to shape it into a ball.
6. Grease a bowl with approx one tablespoon of oil. Place dough it back in the greased bowl, cover, and allow it to rise for 45 to 60 minutes at room temperature. I like keeping mine either in the microwave or turned off oven. If you are using Pizza yeast, fast and easy then I allow the dough just to rest for 20 to 30 minutes before working with it.
7. Once the dough is ready, transfer it to a floured work area. I just keep dusting with flour as I roll out each naan.
8. Using a knife or a pastry scraper, cut the dough into 10 equal pieces.
9. Roll each into a ball with your hands, then place on the floured surface and use a rolling pin to roll out the dough into whatever shape it takes you until the dough is about 1/8 to 1/4-inch thick. They need to be thinner so there is no need to measure. They are perfectly imperfect.
10. Now, heat a large cast-iron skillet or any type of skillet/pan over medium-high heat.
11. Brush with oil then drop naan to the skillet and cook for a minute or two, flipping a few times. When naan begins to bubble and the bottom turns lightly golden and darker flip. I would say about 30-40 seconds before flipping on the other side. Make sure to work with the heat. I keep mine at medium temperature but manipulate as I go, meaning I turn the temperature a bit down if naan needs to cook more.
12. Then transfer the naan to a separate plate, and cover with a towel. Repeat with remaining dough until all of the naan pieces are cooked.
13. This part is optional: I made them plain so kids could make "sweet" sandwiches however, with garlic butter they are even better. Heat the butter in a small pan over medium heat until melted. Add garlic powder or raw minced garlic and cook for a minute then add about 1 tablespoon of dried parsley. Then remove butter from heat. Brush on each of naan on both sides.
14. Cover if you are not going to serve right away and heat before serving.

After they are cooled enough pack them in some wax paper or parchment paper and in an airtight container. They are amazing even the next day if you have any leftovers.

Notes

I used regular instant yeast as well as Fleischmann’s fast and easy pizza yeast. I liked using Fleischmann’s yeast designed for pizza because it is really quick.
Like I said if you are going with instant yeast you can expect the dough to double in size in less than one hour but with Fleischmann’s pizza yeast less than 30 minutes.

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I do not think that there is anything better in this world than freshly baked bread, especially my Easy Homemade French Bread.

Well, my dutch oven for beginners and no-knead bread recipes are amazing, as well.

Anyhow, after many trials and fails, I finally got a winning recipe. I take pride in my bread recipes, so I tested this bread many times. This recipe is more of a “store-bought” copy-cat recipe rather than a true French artisan crunchy baguette.

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With that being said, it is still very delicious bread that I know you will love.

Anyhow, you guys seem to love my easy bread recipes and that makes me so happy. Trust me, you do not have to be a rocket scientist to bake a loaf of bread.

Yes, we all have to measure it in the beginning, but later you will just know what is what.

I must say, without bragging that I probably could make bread with my eyes closed. Well, that’s because I have been baking bread for a very long time.

Not that I am old as a bible, but I was 12 going toward 13 years old when I made my first bread.

I am almost 40 years old, so you see it has been a while since I made my first bread with the messy kitchen and flour all over the floor.

It was a rather unforgettable experience, and as you would typically expect to see on the I Love Lucy show.

With that being said, I have grown a bit and you can say got some experience making bread.

You can make this bread dough with a stand mixer using hook attachment however, you may use a bowl and a wooden spoon as well as your trusty hands to knead it.

I must admit my kids and husband are just like me. We love bread so much, but ever since we went low carb I avoid making it.

The only reason I would bake bread these days is to bring to my neighbors or friends.

However, sometimes I just dearly crave it. I use it my treat. It is nostalgia so I make a couple that we usually finish eating in one day. I know! We have a problem.

If you like this recipe then you might also like these:

No-knead Homemade Bread

No-Knead Homemade Whole Wheat Bread

Dutch Oven Bread for Beginners

Irish Soda Bread

Low Carb Keto Friendly Bread

If you make my amazingly Easy Homemade French Bread, please tag me on Instagram. @sandraseasycooking using hashtag #sandraseasycoooking.

Thank you so much in advance. I cannot wait to see your creations.

Just to add, as some found it quite unusual that I add oil to my dough. I like the dough much better with a drizzle of oil, however, traditional long baguette or French Bread does not contain any oil or fat whatsoever.

My mother-in-law only uses 4 ingredients to make bread; yeast, flour, salt, and water. Your bread will come out just as good.

Baking Pan: Stainless Steel French Baguette Bread Pan, Non-Toxic Perforated Loaf Pans for Baking 15″x10″

Yield: Makes 2 to 3 Loaves

Easy Homemade French Bread

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Easy Homemade French Bread

Prep Time 5 minutes

Cook Time 40 minutes

Rise Time 2 hours

Total Time 2 hours 45 minutes

Ingredients

• 1 package (1/4 ounce) active dry yeast
• 2 cups warm water (110° to 115°), 500ml (more if needed)
• 1 teaspoon sugar
• 2 tablespoons oil, for greasing if you're using reg. baking pan
• 3 teaspoons salt, approx. 15g
• 6 cups all-purpose flour + for dusting

Egg wash is optional

• 1 egg white
• 1 teaspoon cold water
• You may also dust it with extra flour

Instructions

1. Measure, then combine flour and salt. Stir.
2. Add yeast and sugar with a splash of warm water to your stand mixer bowl. Mix it to combine then let the yeast activate. I do this even if I am using instant yeast and before adding the flour mixture.
3. Add flour to the stand mixer bowl, little by little, using a stand mixer with a hook attachment. Then add oil which optional. Traditional Frech Bread does not contain any oil or fat.
4. Add more warm water as needed. Add the water slowly, 1/2-1 cup at the time until you reach the thickness; NOTE: It all depends on what type of flour you have, how old it is, the air & humidity, etc. So if I say 2 cups of warm water, it might be less, so please add water slowly until you reach soft and sticky texture, but not looking like pancake batter.
5. Keep increasing speed on the stand mixer. Mix until the dough starts pulling away from the sides of the bowl. Drizzle a bit of oil, cover and allow it to rise. You may transfer it to a different bowl.
6. Let it rest and rise for an hour to up to 2 hours in total. I advise you to keep your down in microwave or (turned off) oven. This will help the dough to rise better.
7. You can make two or three loaves, depends on the size. If you make 2 then cut the dough in half. Dust your working surface with flour, then using a rolling pin stretch dough in a thinner rectangular shape. You do not need to press it too hard.
8. As you can see on my pictures, roll the dough, then shape it. You may tuck ends if you wish.
9. If you do not have a French Loaf baking pan, then grease your baking pan and put the dough in or line up a pan with parchment pepper or use a silicone mat.
10. Allow dough to proof in the baking pan for the next 20 to 25 minutes. Be patient because this is an important step. You may brush proofed loaves with egg white + water, egg wash or just dust with more flour like I did. It is great either way. You may even add some herbs and seeds if you like.
11. Slash the dough with a blade or a very sharp knife to allow it to expand during baking. The purpose is primarily to control the direction in which the bread will expand during “oven spring.”
12. Meantime, Preheat oven to 400F (200C). If your oven is steam oven add water into a little dish that comes with the oven. I will link the below in the notes, an article that I found informative regarding steam while baking bread. Great info so please check it out before baking.
13. Bake for about 30-35 minutes, or until the crust turns golden brown. Sometimes I like it more deep brown and crunchy and sometimes I like the light golden color of my bread. This depends on your preference.
14. Allow it to COOL DOWN at least for at least 20 minutes before slicing the bread. This is really important as well. I love hot bread but if you open it too soon while still piping hot the bread could possibly become dense and sticky. Just wait! I like to place my bread on the cookie rack then covering with a cotton kitchen towel.

Notes

You may check out how I make bread without a stand mixer. HERE

Check out this ARTICLE about steam and bread

Did you make this recipe?

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