Breakfast Biscuit Bombs – Easy Cracker Barrel Copycat

These Cracker Barrel Breakfast Biscuit Bombs are warm, cheesy, and baked golden with garlic butter and Parmesan. It’s a super quick, budget-friendly recipe made with canned biscuits — great for breakfast, snacks, or literally anytime you want something hot and melty without much effort.

Jump to Recipe

Quick Summary

• Prep time: 15 mins
• Cook time: 10–12 mins
• Flavor: garlicky, buttery, cheesy
• Great for: fast snacks, brunch trays, low-energy baking wins

Why I Like This Recipe

Honestly just had a random can of biscuits and a weird craving for something hot and filled with cheese. Threw it together. Now I kinda want to make them every weekend. Easy. Gooey. Kinda perfect.

Ingredients

• 1 (16.3 oz) can refrigerated biscuit dough
• 4 oz cheddar cheese, cut into cubes
• 3 tbsp butter
• 1 garlic clove, crushed
• ⅓ cup Parmesan cheese
• 2 tsp dried parsley

How To Make Breakfast Biscuit Bombs

• Prep the biscuits: Preheat your oven to 375°F. Cut each biscuit in half and flatten slightly with your fingers. Doesn’t need to look pretty.
• Fill ‘em: Place a cube of cheddar in the center of each biscuit piece. Fold and seal into a ball. Pinch the seams — like really seal it shut.
• Make the coating: Melt butter with crushed garlic in the microwave. In another bowl, mix Parmesan and parsley.
• Coat the biscuit bombs: Dip each ball in the garlic butter, then roll it in the Parmesan mix. Place on a parchment-lined baking tray.
• Bake it: Bake for 10–12 minutes, until puffed and golden brown. Serve hot.

Tips for Success

• Sharp cheddar melts better and adds more flavor.
• Don’t skip sealing the dough or cheese might escape.
• Bake on parchment for easy cleanup and crispy bottoms.
• Want a kick? Toss a jalapeño slice inside each one.

Storage and Reheating

• Fridge: Up to 3 days in a sealed container.
• Freezer: Freeze unbaked balls after coating. Bake straight from frozen at 375°F — just add a few more minutes.
• Reheat: Best in a toaster oven or low oven. Microwave makes them soft and kinda sad.

Frequently Asked Questions

• Can I use shredded cheese instead of cubes?
  You can, but cubes give you that big melty center. Shreds might leak more.
• What kind of biscuits should I use?
  Just regular homestyle canned biscuits. Not flaky layers — they don’t seal as well.
• Can I add fillings?
  Totally. Try a little cooked bacon or jalapeño in with the cheese.
• Can I prep these ahead?
  Yep — assemble and refrigerate. Just bake fresh when ready.
• What’s the best dipping sauce?
  Honestly? Marinara, ranch, or even just more garlic butter. Depends on the vibe.

Common Mistakes and How to Dodge Them

• Not sealing the dough tight: Cheese leaks fast if it’s not fully sealed. Pinch it like you mean it.
• Using too much butter: Dipping is great, but soaking? That’ll mess with the bake. A light coat works best.
• Overbaking: Keep an eye after 10 mins. Golden and puffed is the goal — not dry.
• Using cold dough straight from the fridge: Let it sit out a few minutes first. Easier to shape, better texture.
• Stacking them on the tray: Leave space — they rise. Cramming = underbaked sides and burnt bottoms.

Nutrition Facts (Per Serving)

• Calories: 129 kcal
• Total Fat: 8g
• Saturated Fat: 4g
• Cholesterol: 18mg
• Sodium: 290mg
• Potassium: 60mg
• Total Carbohydrate: 11g
• Dietary Fiber: <1g
• Sugars: 1g
• Protein: 4g

You Might Also Like:

• Southern Shrimp and Grits – Easy Cracker Barrel Copycat
• Southern Corn Pudding  – Easy Cracker Barrel Copycat
• Baked Chicken and Dressing – Easy Cracker Barrel Copycat
• Sweet Potato Casserole – Easy Cracker Barrel Copycat