Gooey Mozzarella Biscuit Bombs Recipe

Introduction

These Gooey Mozzarella Biscuit Bombs are simple and delicious, combining fluffy biscuit dough with stretchy melted mozzarella for the perfect snack or appetizer. Ready in minutes, they are ideal for busy weeknights or game day gatherings. For more cheesy inspiration, try the Avocado, Mozzarella, and Tomato Grilled Cheese Recipe or the Ultimate Cheesy Ground Beef Melt Recipe.

Ingredients

These irresistible Gooey Mozzarella Biscuit Bombs combine soft, flaky biscuits with a molten mozzarella center, brushed with aromatic garlic butter for a truly mouthwatering appetizer.

• 1 8-count package refrigerated buttermilk biscuits
• 4 mozzarella string cheese sticks, cut into 8 equal pieces each
• 4 tablespoons unsalted butter, melted
• 1 tablespoon garlic, minced finely
• 2 tablespoons fresh parsley, finely chopped
• Pinch of fine sea salt

Timing

Prep Time	15 minutes
Cook Time	12 minutes
Total Time	27 minutes

Context: These Gooey Mozzarella Biscuit Bombs come together about 20% faster than similar recipes.

Step-by-Step Instructions

Step 1 — Prepare the Dough and Cheese

Start by opening a 16-ounce can of refrigerated biscuit dough. Separate each biscuit and flatten it slightly with your hands. Cut 4 ounces of low-moisture mozzarella cheese into 16 equal cubes, about ½-inch each.

Tip: Using low-moisture mozzarella helps prevent the biscuit bombs from becoming soggy during baking.

Step 2 — Assemble the Bombs

Place one cube of mozzarella cheese in the center of each flattened biscuit. Carefully wrap the dough around the cheese, pinching the seams tightly to seal completely.

Ensure the cheese is fully enclosed to prevent leakage. Roll each bomb gently between your palms to form a smooth, round ball.

Step 3 — Add Toppings

Brush each assembled bomb lightly with melted butter. Then, roll them in a mixture of grated Parmesan cheese and Italian seasoning for extra flavor.

For a golden, herby crust, press the topping gently to help it adhere to the buttered surface.

Step 4 — Arrange on Baking Sheet

Place the coated Gooey Mozzarella Biscuit Bombs seam-side down on a parchment-lined baking sheet. Space them about 1–2 inches apart to allow for even rising and browning.

Using parchment paper prevents sticking and makes cleanup easier.

Step 5 — Preheat and Bake

Preheat your oven to 375°F (190°C). Once hot, bake the biscuit bombs for 12–15 minutes, or until they are puffed and golden brown.

Watch for the tops to turn a deep golden color—this indicates the dough is fully cooked.

Step 6 — Check for Doneness

Remove one biscuit bomb from the oven and gently press the top; it should feel firm and spring back slightly. Let one cool for a minute, then break it open to check that the cheese is melted and gooey.

If the cheese hasn’t fully melted, return to the oven for 1–2 more minutes.

Step 7 — Cool Slightly and Serve

Allow the Gooey Mozzarella Biscuit Bombs to cool on the baking sheet for 3–5 minutes before serving. This resting time lets the cheese set slightly so it’s molten but not overly runny.

Serve warm for the best texture and cheesy pull. They pair wonderfully with marinara sauce for dipping.

Nutritional Information

Calories	210
Protein	7g
Carbohydrates	22g
Fat	10g
Fiber	1g
Sodium	480mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Whole Wheat Flour — Swap all-purpose flour for whole wheat to add fiber and a nutty, hearty flavor to your Gooey Mozzarella Biscuit Bombs.
• Low-Fat Mozzarella — Use part-skim or low-fat mozzarella to reduce saturated fat while keeping the classic gooey, melty texture.
• Greek Yogurt Biscuit Dough — Replace butter or oil in the biscuit mix with plain Greek yogurt for added protein and a tangy, tender bite.
• Gluten-Free Flour Blend — Use a 1:1 gluten-free baking flour to make these Gooey Mozzarella Biscuit Bombs safe for gluten-sensitive diets.
• Dairy-Free Cheese — Opt for a plant-based mozzarella-style shred to create a vegan-friendly version with similar stretch and mild flavor.
• Turkey Pepperoni — Add turkey pepperoni inside for a lean protein boost and a savory, slightly spicy kick.
• Reduced-Sodium Baking Powder — Choose a low-sodium baking powder to cut down on salt without affecting the fluffy rise of the biscuit bombs.
• Cauliflower Biscuit Base — For a lower-carb option, use riced cauliflower mixed with egg and cheese to form a grain-free biscuit shell.

Serving Suggestions

• Pair these Gooey Mozzarella Biscuit Bombs with a fresh garden salad or a warm bowl of tomato soup for a comforting meal.
• Serve as a crowd-pleasing appetizer at game day parties or casual gatherings with marinara or ranch dipping sauce.
• Create a fun brunch spread by offering these cheesy bombs alongside scrambled eggs and crispy bacon.
• Pack them in a lunchbox with carrot sticks and a small container of pizza sauce for a kid-friendly treat.
• Arrange on a wooden board with antipasto items like olives, cured meats, and roasted peppers for an Italian-inspired snack table.
• Drizzle with garlic butter and sprinkle with parsley right after baking for an extra flavor boost and appealing finish.

These Gooey Mozzarella Biscuit Bombs are incredibly versatile—whether you’re hosting friends or enjoying a cozy night in, they’re sure to be a hit.

Common Mistakes to Avoid

• Mistake: Using cold mozzarella straight from the fridge. Fix: Let cheese sit at room temperature for 20 minutes to ensure it melts properly inside the biscuit bombs.
• Mistake: Overworking the biscuit dough. Fix: Gently fold and press just until combined; overmixing creates tough, dense biscuits.
• Mistake: Not sealing the edges tightly enough. Fix: Pinch seams firmly and roll into smooth balls to prevent cheese from leaking during baking.
• Mistake: Baking at the wrong temperature. Fix: Use an oven thermometer to verify 400°F; too low and they won’t brown, too high and they’ll burn.
• Mistake: Skipping the egg wash or butter brush. Fix: Lightly brush tops before baking for a golden, crispy exterior that holds seasoning.
• Mistake: Crowding the baking sheet. Fix: Space bombs 2 inches apart so heat circulates evenly for uniform browning.
• Mistake: Using low-moisture, pre-shredded mozzarella. Fix: Opt for fresh, high-moisture mozzarella balls, patted dry, for maximum gooeyness.
• Mistake: Not letting them rest after baking. Fix: Allow a 3–5 minute cool-down so the molten cheese sets slightly and doesn’t scald.
• Mistake: Adding too much filling. Fix: Use about 1 teaspoon of cheese per bomb; overstuffing causes bursting and uneven cooking.

Storing Tips

• Fridge: Store cooled Gooey Mozzarella Biscuit Bombs in an airtight container for up to 3 days.
• Freezer: Arrange unbaked bombs on a baking sheet, freeze solid, then transfer to a freezer bag or airtight container for up to 2 months.
• Reheat: Bake frozen or refrigerated bombs at 350°F until hot and cheese is melted, about 8–12 minutes. Ensure internal temperature reaches 165°F for food safety.

For best results, reheat in an oven or toaster oven to maintain the crisp exterior and gooey center of your Mozzarella Biscuit Bombs.

Conclusion

These Gooey Mozzarella Biscuit Bombs are the ultimate cheesy, pull-apart snack. If you love these, try our Pepperoni Pizza Tacos Recipe or Cheesy Garlic Chicken Wraps Recipe for more easy comfort food. Give this recipe a try and let us know how it turned out in the comments!

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Gooey Mozzarella Biscuit Bombs

Print Recipe

Irresistible biscuit bombs filled with gooey mozzarella cheese, brushed with garlic butter and herbs, baked to golden perfection.

• Author: Sophie Lane
• Prep Time: 10 minutes
• Cook Time: 8-10 minutes
• Total Time: 18-20 minutes
• Yield: 8 1x
• Method: Appetizer
• Cuisine: American

Ingredients

Scale 1x2x3x

• 1 8-count package refrigerated buttermilk biscuits
• 4 mozzarella string cheese sticks, cut into 8 equal pieces each
• 4 tablespoons unsalted butter, melted
• 1 tablespoon garlic, minced finely
• 2 tablespoons fresh parsley, finely chopped
• Pinch of fine sea salt

Instructions

1. Preheat the oven to 400°F.
2. Open the biscuit package and split each biscuit in half. Flatten each piece to about 1/4 inch thick, keeping it round.
3. In a small bowl, combine melted butter, minced garlic, chopped parsley, and a pinch of salt.
4. Place two pieces of mozzarella in the center of each flattened biscuit. Fold the dough over the cheese, pressing edges to seal and form a dough ball.
5. Place each ball seam-side down on a lightly colored baking sheet.
6. Brush each dough ball generously with the garlic butter mixture.
7. Bake for 8 to 10 minutes or until golden brown on top.
8. After baking, brush the biscuits with remaining garlic butter for extra flavor. Serve warm.

Notes

For best results, use a light-colored baking sheet to prevent burning and brush with garlic butter both before and after baking to maximize flavor and shine.

Nutrition

• Calories: 250
• Sugar: 2g
• Sodium: 450mg
• Fat: 15g
• Saturated Fat: 8g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 1g
• Protein: 10g
• Cholesterol: 40mg

FAQs

Can I make Gooey Mozzarella Biscuit Bombs ahead of time?

Yes, you can assemble them ahead and refrigerate for up to a day before baking. For best results, bake just before serving to ensure the centers stay wonderfully gooey.

What’s the best way to prevent the cheese from leaking out?

Seal the dough tightly around the cheese and avoid overfilling. Chilling the assembled Gooey Mozzarella Biscuit Bombs for 15 minutes before baking helps the dough set, reducing leaks.

Can I use a different type of cheese?

Mozzarella is ideal for its stretchy, gooey melt, but you can try other melting cheeses. For perfect Gooey Mozzarella Biscuit Bombs, stick with low-moisture mozzarella to prevent sogginess.