Gooey Mozzarella Biscuit Bombs are everything you crave in a warm, cheesy appetizer—crispy on the outside, soft and flaky on the inside, and oozing with melty mozzarella in every bite. Whether you’re throwing a party, watching the big game, or just in need of a comforting snack, these biscuit bombs are guaranteed to be a hit. Best of all, they’re incredibly easy to make with just a few pantry staples and take less than 30 minutes from start to finish.
These golden delights are brushed with garlic-herb butter, optionally topped with Parmesan cheese, and best served with a warm marinara dipping sauce. Versatile and customizable, they can also be transformed into pizza-style bombs or loaded with bacon and cheese.
Let’s dive into this irresistible snack recipe and discover just how simple and satisfying it is to whip up a batch of Gooey Mozzarella Biscuit Bombs.
Ingredients
- 1 can (16 oz) refrigerated biscuit dough (8 biscuits)
- 8 oz mozzarella cheese, cut into 8 cubes
- 3 tablespoons butter, melted
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning (or dried oregano and basil)
- 1/4 cup grated Parmesan cheese (optional)
- Marinara sauce for dipping (optional)
- Fresh parsley, chopped (for garnish)
Preparation Instructions
Preheat the Oven
Set your oven to 375°F (190°C). Prepare a baking sheet by lining it with parchment paper or lightly greasing it with cooking spray to prevent sticking.
Flatten the Biscuit Dough
Separate the biscuits from the can and place them on a clean surface. Use your hands or a rolling pin to flatten each biscuit to about 1/4-inch thickness. This gives you enough dough to wrap around the cheese.
Fill with Mozzarella
Take one cube of mozzarella and place it in the center of the flattened dough. Carefully fold the edges of the dough around the cheese, pinching the seams tightly to completely seal it. This prevents cheese from leaking out during baking.
Brush with Garlic Butter
In a small bowl, combine the melted butter, garlic powder, and Italian seasoning. Place the sealed biscuit bombs seam-side down on the baking sheet. Brush each bomb generously with the garlic-herb butter mixture. If you like extra flavor, sprinkle Parmesan cheese on top before baking.
Bake Until Golden
Bake for 12–15 minutes or until the tops are golden brown and puffed. Keep an eye on them in the last couple of minutes to avoid overbaking.
Cool and Serve
Remove the biscuit bombs from the oven and let them cool for 2–3 minutes. Garnish with chopped parsley and serve warm with marinara sauce for dipping.
Tips for Perfect Biscuit Bombs
- Seal the Edges Well: Be sure to pinch the seams tightly around the mozzarella. Any small opening can lead to the cheese escaping during baking.
- Use Room-Temperature Cheese: Cold cheese can cause uneven melting. Let the mozzarella cubes sit out for 10–15 minutes before assembling.
- Don’t Overbake: Keep an eye on the oven—overbaking will dry out the dough and make the crust too hard.
- Enhance the Dip: Warm your marinara sauce with a splash of olive oil and extra Italian seasoning for an upgraded dipping experience.
Flavor Variations
Garlic Parmesan Biscuit Bombs
Add extra grated Parmesan directly to the garlic butter mixture and brush generously before baking. Finish with a sprinkle of Parmesan after baking for a bold, cheesy crust.
Pepperoni Pizza Bombs
Turn your biscuit bombs into a pizza-inspired snack. Along with the mozzarella, add one or two pepperoni slices and a small spoon of pizza sauce before sealing.
Bacon and Cheese Bombs
Crumble cooked bacon and add it to the center with the mozzarella for a rich, savory twist that’s perfect for brunch or breakfast-style snacks.
Jalapeño Popper Biscuit Bombs
Add a small dollop of cream cheese and a slice of pickled jalapeño along with the mozzarella to mimic the flavor of jalapeño poppers.
Storage and Make-Ahead Tips
- Refrigerate Before Baking: You can prepare the biscuit bombs ahead of time, cover them, and refrigerate for up to 24 hours before baking. Just add an extra minute or two to the baking time.
- Freeze for Later: To freeze unbaked biscuit bombs, place them on a tray in the freezer until solid. Then transfer to a freezer-safe bag or container. Bake directly from frozen at 375°F, adding 5–7 minutes to the baking time.
- Storing Leftovers: Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer at 350°F for 5–6 minutes to regain the crisp exterior.
Frequently Asked Questions (FAQs)
Can I make these with homemade biscuit dough?
Yes! Homemade biscuit dough works just as well. Roll it out and cut it into rounds large enough to wrap around the cheese cube.
Can I use string cheese instead of cubed mozzarella?
Definitely. Just cut the string cheese into segments about 1 to 1.5 inches long. They’ll melt similarly and are a great shortcut.
What’s the best dipping sauce for these biscuit bombs?
Marinara is classic, but ranch dressing, garlic butter, or even spicy buffalo sauce make delicious alternatives.
Why did my cheese leak out while baking?
This usually happens when the dough isn’t sealed properly or when it’s too thin. Be sure to pinch the edges well and keep the dough thick enough to hold the cheese.
Can I make these in an air fryer?
Yes! Set your air fryer to 350°F and cook for 8–10 minutes, checking halfway through. They turn out extra crispy and golden
Final Thoughts
Gooey Mozzarella Biscuit Bombs are more than just a snack—they’re a flavor-packed, melt-in-your-mouth experience that combines crispy biscuit dough with the richness of warm, gooey cheese. The best part? You don’t need to be a kitchen pro to make them. With just a handful of ingredients and under 30 minutes of your time, you’ll have a tray of irresistible bites ready to impress family and guests alike.