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The day I baked these Mozzarella Biscuit Bombs, I was totally hooked by the sweet smell of cheesy goodness, garlic, and herbs wafting through my kitchen. It was gloomy and raining outside, and honestly, I wanted something quick that felt a little cozy too. When I finally took a bite, that stretchy mozzarella center just sealed the deal. I knew snack time was never going to be boring again.
I accidentally came up with this while I was messing around with ideas for finger foods at get-togethers. After way too many fancy stuffed bread fails, I was shocked by how amazing something so simple could be—just cheese and biscuit dough was all it took to wow everyone.
Irresistible Ingredients
- Butter, melted: brush this over your dough for a rich, shiny finish and awesome flavor; unsalted’s best so you can control the salt.
- Italian seasoning: this herbal mix adds a yummy punch; fresher herbs make a difference here.
- Garlic powder: brings tasty, savory notes; finely ground spreads better.
- Mozzarella cheese cubes: use real cubes (not shredded)—they melt just right and stay gooey.
- Canned biscuit dough (chilled): fluffy and buttery, it wraps up the cheese beautifully; flaky brands rise the highest and get super soft inside.
Look for biscuit dough in the fridge section at your store and double check you’re getting the soft kind, not frozen. To get the ultimate stretch, go for mozzarella marked as fresh or whole milk.
Steps to Make It
- Cooling Before Serving:
- Let your biscuit bombs sit for a few minutes when they’re hot out of the oven. It’ll keep your cheese from spilling out and helps you dodge that dreaded molten cheese mouth burn.
- Bake Until Just Right:
- Line your tray, set out the biscuits, and bake until the cheese’s melted, the bread’s puffed, and you get a crispy shell with a soft center.
- Add the Tasty Stuff:
- Brush with melted butter so the seasonings really stick. The mix of garlic powder and Italian herbs is what takes the smell and flavor to the next level.
- Wrap Up That Cheese:
- Smush each biscuit flat and tuck a cube of mozzarella inside. Seal ‘em up good, so there’s no cheesy escape—makes every bite super melty.
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Top Things You’ll Love
- Done in less than 40 minutes—great for lazy afternoons or popping out quick bites for friends.
- Super satisfying mix of crisp crust and gooey cheese—hits the comfort food spot every time.
- Works both as a quick snack and a fun party appetizer. Goes awesome with marinara or your favorite dip.
One time, I used shredded cheddar instead of cubes. That was a mess—the cheese ran everywhere. So, stick to cubes for best results! For a kick, throw in some red pepper flakes with your seasoning—it makes them just a little spicy and totally different.
Smart Prep Tips
You can put these together up to the butter-and-season step and stick the tray in the fridge. Then, when people show up, just butter, season, and bake. You get fresh-out-of-the-oven goodness with hardly any last-minute fuss.
Mix It Up
Make it fun with little pepperoni slices rolled in with the cheese—tastes just like pizza. Or swap out the Italian herbs for taco mix and a few jalapeños for a spicy, Tex-Mex version of the usual treat.
Handy Gear
A silicone mat or parchment paper means no sticking and way less cleanup. Use a tiny pastry brush for butter—it makes seasoning way faster and every bite ends up evenly golden.
Easy Pro Tips
- 1. Make sure to really pinch edges
- That way, your cheese stays inside while baking and doesn’t leak out all over the tray.
- 2. Be generous with melted butter
- Loads of buttery goodness means perfectly crisp outsides with a soft, cheesy middle.
- 3. Let them chill out for 5 minutes
- This helps everything hold together and makes sure you don’t burn your mouth on hot cheese.
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Common Questions
- → What kind of cheese works best inside biscuit bombs?
Mozzarella melts creamy and mild, making it a top pick. If you like, provolone or cheddar give a stronger flavor.
- → How do I stop the cheese from leaking out while baking?
Make sure to pinch the dough edges tight so they stay sealed. Don’t overfill and press the dough flat a bit before adding cheese.
- → Is using fresh herbs instead of dried okay?
Definitely try fresh basil or oregano chopped up and mixed into melted butter for brushing. It adds a nice fresh taste.
- → What oven temp and time are best for baking these?
Heat the oven to 375°F (190°C). Bake about 12 to 15 minutes until the biscuits turn golden on the outside.
- → Can I put these together ahead of time?
You can prep and chill them before baking, but cook right before eating so you get that perfect melty cheese inside.