Breakfast Biscuit Bombs Recipe

This Breakfast Biscuit Bombs Recipe is a cheesy and garlicky recipe, which features refrigerated biscuit dough and cubes of sharp cheddar. It’s the perfect grab-and-go breakfast, ready in about 20 minutes.

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Breakfast Biscuit Bombs Recipe Ingredients

The Bombs

• 1 (16.3 oz) can refrigerated biscuit dough (Grands style works best, usually 8 biscuits)
• 4 oz block sharp cheddar cheese, cut into 16 cubes (approx. 1/2 inch)

The Garlic Butter Coating

• 3 tbsp butter, melted
• 1 garlic clove, crushed or minced
• ⅓ cup grated Parmesan cheese (the kind in the shaker can works great for breading)
• 2 tsp dried parsley (or Italian seasoning)

How To Make Breakfast Biscuit Bombs Recipe

1. Prep the biscuits: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. Open the can of biscuits and separate them. Cut each of the 8 biscuits in half to create 16 pieces of dough. Use your fingers to flatten each piece slightly into a disk.
2. Fill ’em: Place a cube of cheddar cheese in the direct center of each flattened dough disk.
3. Seal the bombs: Fold the dough up and over the cheese, pulling the edges together. Pinch the seams tightly to seal the cheese inside. Roll it gently between your palms to form a smooth ball. Crucial Step: Really pinch those seams shut, or the cheese will leak out and burn on the pan.
4. Make the coating: In a small microwave-safe bowl, melt the butter with the crushed garlic. In a separate shallow bowl, mix the Parmesan cheese and dried parsley together.
5. Coat the bombs: Dip each dough ball into the garlic butter mixture, ensuring it is coated on all sides. Then, immediately roll it in the Parmesan-parsley mixture to coat. Place the coated bombs on the prepared baking tray, spacing them about 2 inches apart.
6. Bake it: Bake for 10–12 minutes, or until the biscuits are puffed and deep golden brown.
7. Serve: Let them cool for 2-3 minutes (the cheese inside is molten lava). Serve hot.

Recipe Tips

• Cheese Choice: Buy a block of cheddar and cube it yourself rather than using shredded cheese. A solid cube melts slowly and stays inside the dough better than shreds, which tend to disappear or leak out faster.
• The “Grand” Biscuit: Use the “Grands” or “Jumbo” style flaky layers biscuits. Small biscuits are harder to stuff and seal. Since you cut them in half, one can yields 16 bite-sized bombs.
• Sealing Technique: If the dough isn’t sticking together, dab a tiny drop of water on the edges before pinching. Ensure there are no thin spots in the dough where the cheese corner might poke through.
• Add-ins: For a “Meat Lover’s” version, wrap the cheese cube in a small piece of pepperoni or cooked bacon before wrapping it in the dough.
• Garlic Butter: Let the garlic sit in the warm butter for a few minutes before dipping. This infuses the butter so you get garlic flavor even if a chunk of garlic doesn’t stick to the bomb.

What To Serve With Breakfast Biscuit Bombs Recipe

These are addictive on their own, but work well as a side or appetizer.

• Marinara Sauce: Serve as a pizza-style appetizer.
• Ranch Dressing: For dipping.
• Scrambled Eggs: Makes a complete breakfast plate.
• Tomato Soup: Excellent for dipping in soup.

How To Store Breakfast Biscuit Bombs Recipe

• Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat: These are best eaten warm. Reheat in the microwave for 20-30 seconds or in the air fryer at 350°F for 2 minutes to re-crisp the outside.
• Freeze: You can freeze the baked bombs. Wrap them in foil and place in a freezer bag for up to 2 months. Thaw in the fridge or microwave from frozen.

Breakfast Biscuit Bombs Recipe Nutrition Facts

• Calories: 150
• Total Fat: 9g
• Saturated Fat: 4g
• Cholesterol: 15mg
• Sodium: 380mg
• Total Carbohydrates: 14g
• Dietary Fiber: 0g
• Sugar: 2g
• Protein: 4g

Nutrition information is estimated per bomb (based on 16 servings).

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