INGREDIENTS:

• 1 8-count can Pillsbury Grands buttermilk biscuits
• 4 sticks mozzarella string cheesecut into eights 
• 4 tbsp butter melted
• 1 tbps minced garlic
• 2 tbsp parsley finely chopped
• 1 pinch salt

DIRECTIONS:

• Preheat oven to 400 degrees.
• Open the can of biscuits, separate the dough and cut each round in half. Roll or press out the dough so it is about 1/4 of an inch thick, trying to make the dough more round (does not need to be perfect). 
• In a small bowl add the butter, garlic, parsley, and salt. (Optional: you can replace the garlic with 1/4 tsp of garlic powder or 1 tsp of garlic salt. If you’re using garlic salt, do not add a pinch of salt in addition to the garlic salt.)
• Place 2 cut pieces of string cheese in the center of each piece of dough. Fold the edges over the center and seal as best as possible.
• Place each dough ball seam side down on a cookie sheet. Light colored sheets work better as darker can lead to burnt bottoms.
• Brush with the melted butter mixture.
• Bake for 8-10 minutes or until the tops of the cheese bombs are golden brown. Remove from the oven, brush with butter again and serve.

Original recipe available here.

INGREDIENTS:

• 3 cup flour (360 grams)
• 1.5 tsp instant yeast
• 1 tsp salt
• 2 teaspoons ground cinnamon
• 3 tablespoons brown sugar
• 1.5 cup warm water

DIRECTIONS:

Day One:

In a large mixing bowl, whisk together flour, yeast, salt, cinnamon, and brown sugar. Add water, stirring until a shaggy mixture forms (mixture will be loose and sticky; this is what you want). Cover bowl with plastic wrap and set aside for 12 hours (up to 24). Overnight works great.

Day Two:

Preheat oven to 450. Place a cast iron dutch oven with a lid in the oven and heat the pot for 30 minutes. Meanwhile, pour the risen dough onto a heavily floured surface (mixture will be sticky) and lightly shape into a round loaf.

INGREDIENTS:

• 3 cup flour (360 grams)
• 1.5 tsp instant yeast
• 1 tsp salt
• 1 finally diced fresh jalapeño
• 1 cup shredded cheddar
• 1.5 cup warm water

DIRECTIONS:

Day One:

In a large mixing bowl, whisk together flour, yeast, salt, jalapeños, and cheddar. Add water, stirring until a shaggy mixture forms (mixture will be loose and sticky; this is what you want). Cover bowl with plastic wrap and set aside for 12 hours (up to 24). Overnight works great.

Day Two:

Preheat oven to 450. Place a cast iron dutch oven with a lid in the oven and heat the pot for 30 minutes. Meanwhile, pour the risen dough onto a heavily floured surface (mixture will be sticky) and lightly shape into a round loaf.

Remove hot pot from the oven and carefully set in the dough. Cover and return to oven for 30 minutes. Then, remove the lid and bake an additional 10-15 minutes. Carefully remove bread from oven and from pot and place on a cooling rack.

INGREDIENTS:

• 3 cup flour (360 grams)
• 1.5 tsp instant yeast
• 1 tsp salt
• 1 cup dried cranberries
• zest of two oranges
• 1.5 c warm water

DIRECTIONS:

Day One:

In a large mixing bowl, whisk together flour, yeast, salt, cranberries, and zest. Add water, stirring until a shaggy mixture forms (mixture will be loose and sticky; this is what you want). Cover bowl with plastic wrap and set aside for 12 hours (up to 24). Overnight works great.

Day Two:

Preheat oven to 450. Place a cast iron dutch oven with a lid in the oven and heat the pot for 30 minutes. Meanwhile, pour the risen dough onto a heavily floured surface (mixture will be sticky) and lightly shape into a round loaf.

Remove hot pot from the oven and carefully set in the dough. Cover and return to oven for 30 minutes. Then, remove the lid and bake an additional 10-15 minutes. Carefully remove bread from oven and from pot and place on a cooling rack.