Prepper's Pantry: Garlic Cheese Biscuits

I saw these tasty treats mentioned online, but when I tried to go back, I couldn't find the source. I decided to try my hand at making them myself, based on what I remembered of the description.

While I made mine from fresh ingredients, nearly every component of this recipe can be found in a well-stocked prepper's pantry. 

• Harder cheeses, if prepared properly, can last without refrigeration for quite a while. 
• Canned cheeses are also available, and they have shelf lives measured in years. 
• The same is true for butter. 
• Jarred crushed garlic, if unopened and stored in a cool dark place, can last quite a while, and powdered garlic lasts even longer.
• Home-made biscuit dough can be used, though the article I read called for the pre-made kind found in the refrigerated section of the grocery store.

I've made these biscuits twice now, once with each type of dough. A lesson I learned was not rolling the home-made kind too thin.

Once the dough is prepared, assembly can begin.

Garlic Cheese Biscuits

Ingredients

• Biscuit dough
• Cheese, cubed or shredded
• Garlic, crushed
• Butter

Recipe

1. Roll the biscuit dough no less than ½" thick and cut into 3" rounds.
2. Place approximately ½ teaspoon of butter in the middle of the dough.
3. Add preferred cheese, enough to cover the butter. (I used mozzarella.)
4. Add ½ teaspoon or so of crushed garlic.
5. Carefully fold the dough over the contents and pinch closed.
6. Bake at 350° for 14-16 minutes, or until lightly browned on top. Don't be concerned if some of the biscuits open during baking.

If desired, drizzle with melted butter, and serve while still warm. 

Biscuit rounds cut and rolled out with filling added

Folded over and ready for the oven

Out of the oven and ready to serve

These biscuit can be reheated... if there are any left over, that is. 

Enjoy!