Cheese Stuffed Pretzel Biscuits

These flaky buttermilk biscuits have a layer of cheddar baked right through the center and a salty pretzel-style top from a simple baking soda wash. They're buttery, tender, and full of classic pretzel flavor.

Course Appetizer, Breakfast, Side Dish

Cuisine American, Southern

Keyword baked, cheesy, comfort food, pretzel-style

Prep Time 25

Cook Time 20

Chilling Time 15

Servings Large Biscuits (16 small)

Calories 545kcal

Author Bon Appeteach

Ingredients

Biscuits

5 cups all-purpose flour
2 tbsp baking powder
1 tsp baking soda
2 tsp kosher salt
2 tbsp sugar
1 cup (2 sticks) Butter frozen
2 cups cold buttermilk
6 slices cheddar cheese frozen

Pretzel Topping

½ cup hot water
1½ tbsp baking soda
Pretzel salt or coarse salt for topping
2 tbsp melted butter optional, for brushing

Instructions

Freeze your sticks of butter and slices of cheese. Place the cheese in a single layer on parchment paper so it doesn't stick.

Preheat the oven to 425°F. Line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, baking powder, baking soda, kosher salt, and sugar.
Grate the frozen butter directly into the dry ingredients using a box grater. Toss until evenly distributed.
Pour in the cold buttermilk and mix gently just until a shaggy dough forms. Do not overmix.

Dough still too dry? Add 1 tbsp of buttermilk to the biscuit dough at a time until there are no dried pieces left in the bowl.

Turn the dough onto a lightly floured surface. Pat it into a rectangle, then fold it over itself several times to create layers.
Divide the dough into two equal portions. Pat one portion into a rectangle about ½ inch thick.
Place the frozen cheddar slices in a single layer over the dough, leaving a small border around the edges.
Place the second portion of dough on top and press the edges to seal the cheese inside. Pat the dough out to about ¾ to 1 inch thick.
Using a sharp knife or bench scraper, cut straight down into 8 large or 16 small biscuits. Do not twist.
Transfer the biscuits to the prepared baking sheet and chill for 15 minutes.
In a small bowl, stir the hot water and baking soda until the baking soda fully dissolves.
Brush the mixture generously over the tops only of the chilled biscuits. Do not dunk or boil them.
Sprinkle the tops with pretzel salt or coarse salt right away.
Bake for 16 to 20 minutes, until puffed and deep golden brown. Bake large biscuits toward 18 to 20 minutes and start checking small biscuits at 16 minutes.
Brush the hot biscuits with melted butter right after baking, if desired.

Notes

No cheese option: Skip the cheddar and the cheese layer step for a simple pretzel-style buttermilk biscuit.

Frozen butter: Grating it spreads small pieces through the dough for flaky layers.

Frozen cheese: Makes assembly easier and helps keep the cheese from melting out before the biscuit sets.

Pretzel wash: Brushing only the tops gives a pretzel-style crust while keeping the cheese sealed inside.

Nutrition