20-Minute Grands Biscuit Grilled Cheese Sandwiches
Buttery refrigerated biscuits flatten into golden rounds, then sandwich melted cheddar and mozzarella for an indulgent twist on classic grilled cheese. The tender, flaky biscuit dough creates a richer base than bread, with crispy edges and gooey cheese centers. Perfect for quick lunches, comfort food dinners, or feeding a crowd. This version the childhood favorite using convenience biscuits that actually deliver impressive texture and flavor.
Ingredients
- 6 ounce Pillsbury Grands refrigerated buttermilk biscuits, 4 biscuitssourdough bread slices1 biscuit:1 slicevegetariandairy-free
different texture
- 4 slice cheddar cheese
- 4 slice mozzarella cheese
Instructions
- 1
Separate dough into 4 biscuits.
- 2
Flatten each biscuit to 6 inches in diameter with a rolling pin.
- 3
Heat skillet to low heat.
- 4
Cook biscuit rounds 2 minutes per side until light golden brown, working in batches if needed.
- 5
Remove from skillet.
- 6
Layer 2 cheese slices on one biscuit round, top with another biscuit.
- 7
Return sandwich to skillet and cook 1 to 2 minutes per side until cheese melts.
Tips
Flatten biscuits evenly to ensure uniform cooking and prevent burning edges while centers remain raw.
Use low heat throughout so biscuits cook through and cheese melts before exteriors brown too dark.
Good to Know
Refrigerate leftovers in airtight container up to 2 days. Reheat in skillet over low heat or toaster oven at 160C.
Assemble sandwiches (uncooked) up to 4 hours ahead, wrap individually, refrigerate. Cook when ready.
Serve immediately while hot and cheese is melted. Pair with tomato soup, pickle spears, or simple side salad.
Common Mistakes
Use low heat to avoid burnt exteriors with cold cheese centers.
Flatten biscuits evenly to prevent thin spots that tear and thick spots that don't cook through.
Substitutions
different texture
FAQ
Can I use different cheeses?
Yes. Any melting cheese works: american, provolone, fontina, gruyere, or sharp cheddar. Avoid hard cheeses like parmesan. Mix and match varieties for deeper flavor.
What if I don't have buttermilk biscuits?
Use buttery crescent roll dough, dinner rolls, or brioche buns. Flatten similarly and cook until golden. Sourdough or challah bread slices work too, though texture differs.
Can I freeze these sandwiches?
Freeze cooked sandwiches wrapped tightly up to 1 month. Reheat in 160C oven for 10-12 minutes until warmed through and cheese melts again.