Gooey Mozzarella Biscuit Bombs
An easy 5-ingredient appetizer with a flaky biscuit exterior and a molten, stretchy mozzarella cheese center. Ready in just 20 minutes!
Ingredients
For the Bombs:
- 1 16.3 oz can refrigerated jumbo buttermilk biscuits (8 count) {462 grams}
- 8 1 oz blocks part-skim mozzarella cheese, cubed {226 grams total}
- 1-2 tablespoons all-purpose flour for dusting
For the Garlic Butter Topping:
- 3 tablespoons unsalted butter melted {42 grams}
- 1 teaspoon garlic powder
- ½ teaspoon dried parsley flakes
Instructions
Step 1: Prep & Preheat
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper. Cut mozzarella blocks into 8 even cubes.
Step 2: Flatten & Fill
- Separate biscuits. On a floured surface, flatten each into a 4-5 inch circle. Place a cheese cube in the center of each.
Step 3: Seal the Bombs
- Gather dough edges over the cheese, pinching tightly to seal completely. Roll gently into a smooth ball and place seam-side down on the baking sheet.
Step 4: Add Topping & Bake
- Mix melted butter, garlic powder, and parsley. Brush generously over each dough ball. Bake for 12-15 minutes until golden brown.
Step 5: Rest & Serve
- Let cool on the sheet for 2-3 minutes before serving warm with marinara sauce for dipping.
Notes
Use block mozzarella, not pre-shredded, for the best molten, stretchy cheese pull. Ensure the dough is tightly sealed to prevent leakage. Best served immediately. For a pizza variation, add a slice of pepperoni with the cheese cube.