Ingredients
2 (10 ounce) cans refrigerated biscuit dough
1/2 cup shredded Cheddar cheese
1/2 cup butter, melted
2 teaspoons garlic salt
1 tablespoon chopped fresh chives
Method
Sources
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Recipe1M+
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Stainless press for hard cheeses — cheddar, gouda, manchego
Graduated rising bucket — track dough fermentation by volume
Mesophilic cultures for aged cheese production
Cover for proofing bowls — keeps dough from drying out
Rounded bowl scraper — fold dough, scrape bowls clean, shaping
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Stainless press for hard cheeses — cheddar, gouda, manchego
Graduated rising bucket — track dough fermentation by volume
Mesophilic cultures for aged cheese production
Cover for proofing bowls — keeps dough from drying out
Rounded bowl scraper — fold dough, scrape bowls clean, shaping
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preheat oven to 375 degrees f (190 degrees c). unwrap each tube of biscuit dough and lay the two 'logs' on a baking sheet in the same formation they were in the can. gently separate biscuits, keeping them still attached on the bottom, just enough to sprinkle cheddar cheese between each biscuit. stir melted butter and garlic salt together in a small bowl; drizzle evenly over each biscuit 'log'. sprinkle with chives. bake in the preheated oven until biscuit tops are golden and cheese is melted, 12 to 15 minutes.