Gooey Mozzarella Biscuit Bombs
A Golden, Cheesy Explosion of Garlic Butter Goodness
Some recipes are sophisticated. Others are elegant. And then there are the ones that just make people lose their minds with happiness.
Enter: Gooey Mozzarella Biscuit Bombs.
These pillowy pockets of molten cheese wrapped in buttery biscuit dough are everything their name promises. They’re golden on the outside, warm and soft in the middle, and burst with melted mozzarella the second you bite in. Think of them as a hybrid between garlic knots, cheesy breadsticks, and the kind of comfort food that disappears the moment it hits the table.
Whether you’re feeding a crowd on game day, need a side dish that steals the show, or just want something indulgent and easy to whip up, this recipe is a certified hit.
Ingredients
You’ll only need a handful of ingredients to pull off this snack sensation:
1 can of refrigerated biscuit dough (8 biscuits total, like Pillsbury Grands or store brand)
16 cubes of mozzarella cheese (about 1-inch each; string cheese or a block both work great)
4 tablespoons melted butter – For brushing that irresistible flavor into every bite
1 teaspoon garlic powder – Adds that savory, pizzeria-style aroma
1 teaspoon Italian seasoning – A mix of oregano, basil, thyme, and more for that herby finish
Optional for garnish:
Grated Parmesan
Crushed red pepper flakes
Fresh parsley
Warm marinara or ranch for dipping
How to Make Mozzarella Biscuit Bombs
1. Preheat the Oven
Start by preheating your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
2. Cut and Flatten the Dough
Open your can of biscuit dough and separate the 8 biscuits.
Using a knife, cut each biscuit in half horizontally (like you’re butterflying them). You should now have 16 smaller rounds.
Flatten each piece into a 3-inch circle using your hands or a rolling pin. This will make wrapping the cheese easier.
3. Add the Mozzarella
Place one cube of mozzarella in the center of each flattened biscuit round.
Fold the dough around the cheese and pinch the edges to seal tightly. Make sure there are no gaps or holes, or the cheese might escape during baking.
Place each sealed ball seam-side down on the prepared baking sheet.
4. Brush with Garlic Butter
In a small bowl, combine the melted butter, garlic powder, and Italian seasoning. Stir well.
Brush the tops of each biscuit bomb generously with the seasoned butter.
5. Bake to Golden Perfection
Bake for 12–15 minutes, or until the tops are golden brown and the dough is cooked through.
If you like, brush with a little more garlic butter right after baking for an extra boost of flavor.
6. Serve Warm
These are best served hot and fresh, when the mozzarella is still gooey and stretchy. Pair with warm marinara sauce for dipping and watch them disappear.
Tips for Success
Seal Them Well: Pinch the dough completely shut or cheese may ooze out.
Use Cold Cheese: Mozzarella that’s been chilled holds its shape longer during baking, giving you that oozy “bomb” moment.
Add Some Heat: Want a kick? Toss in some red pepper flakes or a tiny dab of hot sauce inside the dough.
Upgrade with Herbs: Sprinkle chopped fresh parsley or rosemary on top before or after baking for a gourmet touch.
Variations to Try
Pepperoni Bombs: Add a slice of pepperoni under the cheese for a mini pizza vibe.
Breakfast Bombs: Swap mozzarella for cheddar and add a little cooked bacon or scrambled egg inside.
Sweet Version: Fill with chocolate squares or Nutella, brush with butter, and dust with cinnamon sugar post-bake.
Final Thoughts
Gooey Mozzarella Biscuit Bombs are proof that sometimes the most memorable dishes come from the simplest ingredients. They’re fun to make, easy to love, and practically guarantee you’ll be asked, “Did you make more?” before the last one’s even gone.
Whether you serve them as an appetizer, side dish, or sneaky midnight snack, one thing’s for sure: these cheesy little bombs will blow people away.