Gooey Mozzarella Biscuit Bombs
Gooey Mozzarella Biscuit Bombs are little pockets of happiness filled with melty mozzarella cheese wrapped in a soft, buttery biscuit. When you bite into them, you get a warm, cheesy…
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Gooey Mozzarella Biscuit Bombs are little pockets of happiness filled with melty mozzarella cheese wrapped in a soft, buttery biscuit. When you bite into them, you get a warm, cheesy surprise that’s both comforting and fun to eat. They’re crispy on the outside with that cheesy stretch you can’t help but smile at.
I love making these on busy nights when I want something quick but satisfying. They’re so easy to throw together—just biscuit dough, cheese, and a little love. I have to warn you, though: once you start eating them, it’s hard to stop! I usually make a double batch because they disappear fast around here.
These biscuit bombs are perfect as a snack, party appetizer, or a side for dinner. I like serving them with a little marinara sauce to dip in—it adds a nice zest that pairs with the gooey cheese perfectly. No matter how you serve them, they always bring a smile to the table.
Key Ingredients & Substitutions
Biscuit Dough: This recipe uses refrigerated biscuit dough for convenience and a fluffy texture. If you prefer, you can make your own biscuit dough or use crescent roll dough for a slightly different texture.
Mozzarella Cheese: Fresh mozzarella cubes give that perfect cheesy melt and stretch. You can swap with shredded mozzarella or even string cheese if in a pinch, but cubes help keep the gooey center intact.
Butter & Garlic: Melted butter mixed with garlic and herbs adds flavor and a beautiful golden crust. For dairy-free options, use olive oil and garlic powder instead.
Herbs & Seasoning: Fresh parsley and Italian seasoning give a nice herby boost. If you don’t have fresh parsley, dried parsley works fine. You can also add a pinch of crushed red pepper for a little kick.
How Do You Keep the Cheese Inside Without It Leaking?
Sealing the biscuit dough tightly around the mozzarella is key to keep the cheese inside as it bakes:
- Flatten the biscuit dough to about 1/4 inch so it’s thin enough to wrap fully but not tear easily.
- Place the mozzarella cube right in the center.
- Bring all edges up and pinch firmly together to close any openings. You want a smooth seal without gaps.
- If the dough tears, patch it gently or use a little water on your finger to help stick the edges together.
- Place the dough seam-side down on the baking sheet to help keep the seal during baking.
Taking time to seal well keeps your biscuit bombs intact with a melty cheese center and no mess!
Equipment You’ll Need
- Baking sheet – perfect for even baking and easy cleanup.
- Parchment paper or silicone baking mat – stops the biscuit bombs from sticking to the pan.
- Small bowl – to mix the garlic butter and herbs.
- Pastry brush – helps coat the biscuit bombs evenly with butter for a golden crust.
- Sharp knife – to cut the mozzarella into neat cubes.
Flavor Variations & Add-Ins
- Swap mozzarella with cheddar or pepper jack for a sharper or spicier cheese punch.
- Add cooked pepperoni or diced ham inside for a meaty twist.
- Mix in some finely chopped spinach or sun-dried tomatoes for extra color and flavor.
- Sprinkle with red pepper flakes before baking for a little heat.
Gooey Mozzarella Biscuit Bombs
Ingredients You’ll Need:
For the Biscuit Bombs:
- 1 can (16.3 oz) refrigerated biscuit dough (about 8 biscuits)
- 8 oz mozzarella cheese, cut into small cubes
- 2 tablespoons unsalted butter, melted
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, finely chopped
- 1 teaspoon Italian seasoning
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- Optional: marinara sauce, for dipping
Time Needed:
This recipe takes about 10 minutes to prepare and 15-20 minutes to bake. After baking, allow a few minutes for the biscuit bombs to cool slightly so the cheese stays gooey but won’t burn your mouth. Overall, expect to spend about 30 minutes from start to finish!
Step-by-Step Instructions:
1. Preparing the Oven and Baking Sheet:
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it to keep the biscuit bombs from sticking.
2. Making the Garlic Butter Mixture:
In a small bowl, mix together melted butter, minced garlic, chopped parsley, Italian seasoning, salt, and black pepper. Stir well and set aside. This will add wonderful flavor and help give a golden crust.
3. Assembling the Biscuit Bombs:
Open the biscuit dough and separate into individual biscuits. Flatten each biscuit gently on a clean surface so it’s about a ¼ inch thick. Place a cube of mozzarella cheese in the center of each flattened biscuit. Carefully wrap the dough around the cheese cube, pinching edges together tightly to seal and form a round ball. Make sure there are no holes to prevent cheese from leaking out while baking.
4. Brushing and Baking:
Arrange the biscuit bombs seam-side down on your prepared baking sheet. Brush each biscuit bomb with the garlic butter mixture, coating the tops and sides. Reserve a little bit of the mixture for after baking. Bake for 15-20 minutes, or until golden brown and cooked through.
5. Finishing Touches:
When the biscuit bombs come out of the oven, immediately brush with the remaining garlic butter mixture. Sprinkle with extra chopped parsley if you like. Let them cool for a few minutes so the cheese thickens slightly but remains satisfyingly gooey.
6. Serving Suggestions:
Serve your biscuit bombs warm with marinara sauce or your favorite dipping sauce. Enjoy the crispy outside and the molten mozzarella center!
Can I Use Frozen Biscuit Dough for This Recipe?
Yes, you can! Just make sure to thaw the frozen biscuit dough completely in the fridge overnight before using. This ensures the dough is soft and easy to flatten without tearing.
How Do I Prevent the Cheese from Leaking Out?
Make sure to pinch the dough edges tightly around the mozzarella cubes, sealing any gaps. Placing the biscuit bombs seam-side down on the baking sheet also helps keep them sealed while baking.
Can I Make These Ahead of Time?
Absolutely! Assemble the biscuit bombs and keep them covered in the fridge for up to 4 hours before baking. Just add a few extra minutes to the baking time if baking from chilled.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 2 days. Reheat them in a warmed oven at 350°F (175°C) for about 10 minutes to bring back the crispy exterior.
