Gooey Mozzarella Biscuit Bombs
Gooey Mozzarella Biscuit Bombs are little bites of cheesy heaven wrapped in a soft, golden biscuit shell. When you bite into them, the stretchy melted mozzarella center oozes out, making…
By Ava
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Reading time: 6 min
Tip: save now, make later.
Gooey Mozzarella Biscuit Bombs are little bites of cheesy heaven wrapped in a soft, golden biscuit shell. When you bite into them, the stretchy melted mozzarella center oozes out, making each mouthful seriously satisfying. They’re perfect for anyone who loves warm, cheesy snacks with just the right amount of fluff from the biscuit dough.
I love making these for game days or casual get-togethers because they’re simple to prepare but always impress. One of my favorite tricks is to use part-skim mozzarella so the cheese melts beautifully without getting too greasy. Plus, you can sneak in some herbs or a sprinkle of garlic powder inside the biscuit dough for an extra flavor boost that keeps everyone coming back for more.
These biscuit bombs are best served fresh and warm, straight from the oven. I usually pair them with a little marinara sauce or even a spicy ranch dip on the side—that way, every bite gets a tangy or zesty kick. They’re the kind of snack that disappears fast, so I always make a double batch just in case!
Key Ingredients & Substitutions
Biscuit Dough: Using refrigerated biscuit dough makes this recipe quick and easy. Flaky layers work best for a soft, tender exterior. If you prefer, you can make your own biscuit dough or use crescent roll dough as a fun substitute.
Mozzarella Cheese: Cubed mozzarella gives that perfect gooey center. I like part-skim mozzarella for less grease but full-fat mozzarella melts beautifully too. You could also try other melty cheeses like provolone or fontina for a different flavor.
Butter & Seasonings: The melted butter mixed with garlic powder and Italian seasoning adds great flavor and helps the biscuit tops brown nicely. Fresh parsley works well if you want to swap out dried herbs, or try Italian seasoning blends for extra depth.
Optional Parmesan: Sprinkling Parmesan on top adds a nice crisp texture and sharp flavor but you can skip or replace it with grated cheddar for a cheesier crust.
How Do You Seal the Cheese Inside the Biscuit Perfectly?
Sealing the cheese snugly inside the biscuit is key to avoid melted cheese leaking out during baking. Here’s how I do it:
- Flatten each biscuit dough into a smooth circle about 3-4 inches wide. Try not to tear it.
- Place the mozzarella cube in the center, then gently pull the dough edges up and over the cheese.
- Pinch the dough edges together tightly, pressing to close all gaps and create a smooth ball.
- If the dough feels sticky, lightly flour your fingers to help pinch and seal better.
- Double-check each ball before placing them in the muffin tin to avoid any holes.
This step keeps the cheese inside while baking and creates that magical block of melted cheese when you bite in!
Equipment You’ll Need
- Muffin tin – helps keep each biscuit bomb round and supports even baking.
- Baking brush – great for brushing the seasoned melted butter on top evenly.
- Mixing bowl – to blend the melted butter with garlic powder and herbs easily.
- Measuring spoons – handy for getting the right amount of seasoning every time.
- Sharp knife – to cut mozzarella into uniform small cubes for perfect melting inside.
Flavor Variations & Add-Ins
- Swap mozzarella cubes with pepper jack cheese for a spicy twist that melts just as well.
- Add finely chopped cooked bacon inside with the cheese for a smoky, savory surprise.
- Mix fresh chopped basil or rosemary into the seasoned butter for herbal brightness on top.
- Use smoked provolone in place of mozzarella to add a deep, smoky flavor perfect for fall.
Gooey Mozzarella Biscuit Bombs
Ingredients You’ll Need:
Biscuit Bombs:
- 2 cans (16.3 oz each) refrigerated biscuit dough (flaky or flaky layers style)
- 8 oz mozzarella cheese, cut into small cubes
Seasoned Butter Topping:
- 1/4 cup unsalted butter, melted
- 1 tsp garlic powder
- 1 tsp Italian seasoning or dried parsley
- 1/4 tsp salt
- 1/4 tsp black pepper
- Optional: 1/4 cup grated Parmesan cheese for sprinkling
Time Needed:
This recipe takes about 10 minutes to prepare and around 15-18 minutes to bake. Allow a few minutes to cool before serving, so the cheese stays gooey but safe to eat. Total time: about 30 minutes.
Step-by-Step Instructions:
1. Get Ready for Baking:
Start by preheating your oven to 375°F (190°C). Lightly grease a muffin tin or line it with parchment paper to keep the biscuit bombs from sticking.
2. Shape the Biscuit Bombs:
Open the biscuit dough cans and separate the biscuits. Flatten each biscuit on a clean surface into a 3-4 inch circle. Place a small cube of mozzarella in the center of each circle. Carefully wrap the dough around the cheese, pinching the edges tightly to seal it completely. Shape each into a smooth ball.
3. Season and Bake:
Place the biscuit balls close together in your muffin tin. In a small bowl, mix melted butter with garlic powder, Italian seasoning, salt, and pepper. Brush this flavorful butter generously over each biscuit ball. Sprinkle grated Parmesan cheese on top if you like a cheesy, crispy finish. Bake for 15-18 minutes, until golden brown and cooked through.
4. Serve and Enjoy:
Take the biscuit bombs out of the oven and let them cool for a few minutes. The cheese inside should be perfectly melted and stretchy. Serve warm, plain or with marinara sauce or ranch dressing for dipping.
Can I Use Frozen Biscuit Dough for This Recipe?
It’s best to use refrigerated biscuit dough for this recipe. If using frozen dough, thaw it completely in the fridge overnight before shaping to ensure it’s easy to work with and cooks evenly.
How Do I Store Leftovers?
Store any leftover biscuit bombs in an airtight container in the refrigerator for up to 3 days. Reheat them gently in the oven at 350°F for about 5-7 minutes to keep the exterior crisp and the cheese melted.
Can I Make These Ahead of Time?
Yes! Prepare the biscuit bombs and place them on a baking sheet or in the muffin tin, then cover and refrigerate for up to 8 hours before baking. Bake just before serving for the best gooey cheese and fresh biscuit texture.
What’s a Good Dipping Sauce for Biscuit Bombs?
Marinara sauce and ranch dressing are classic choices that complement the cheesy, garlicky flavors. You can also try spicy sriracha mayo or a herbed olive oil dip for a tasty twist.