Cracker Barrel Breakfast Biscuit Bombs Recipe

Cracker Barrel Breakfast Biscuit Bombs Recipe is a classic American breakfast dish featuring refrigerated dough stuffed with sharp cheddar cheese. These savory bites are coated in a rich garlic butter and herb crust for a salty finish.

The first time I made these, I didn’t pinch the dough tightly enough and ended up with a tray of hollow rolls and puddles of burnt cheese. Now I always double-check every seam to make sure the cheddar is completely encased. That’s the difference between a messy pan and a tidy snack that hides a molten centre.

The Parmesan coating is doing more work than you’d think here. Without that dry cheese layer, the butter would just soak into the dough and make the whole thing greasy. I usually serve these when friends stay over because they’re fast and people always ask for the recipe before they’ve even finished their first one.

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Cracker Barrel Breakfast Biscuit Bombs Recipe Ingredients

The Bombs

• 460g (16.3oz) can refrigerated biscuit dough (Grands style)
• 115g (4oz) sharp cheddar cheese, cut into 16 cubes

The Garlic Butter Coating

• 45g (1.5oz) butter, melted
• 1 garlic clove, crushed
• 30g (1oz) grated Parmesan cheese
• 2 tsp dried parsley

How To Make Cracker Barrel Breakfast Biscuit Bombs Recipe

1. Prep the biscuits: Set your oven to 190°C (375°F/Gas Mark 5) and line a baking sheet with greaseproof paper. Separate the dough pieces and cut each one in half to make 16 small portions before flattening them into disks with your palm.
2. Fill the dough: Place one cube of cheese in the middle of each flattened dough circle.
3. Seal the bombs: Pull the edges of the dough over the cheese and pinch the seams firmly to close any gaps. Roll the dough between your hands to make a smooth ball shape.

Do not skip the pinching step. If the dough isn’t sealed tight, the cheese will leak out and burn on the baking tray.

4. Make the coating: Stir the crushed garlic into the melted butter in one small bowl and mix the Parmesan and parsley in another shallow dish.
5. Coat the bombs: Roll each ball in the garlic butter until covered and then immediately dredge it through the Parmesan mixture. Arrange them on your tray with at least 5cm (2in) of space between each one so they have room to puff up.
6. Bake the dough: Cook for 10-12 minutes until the pastry is risen and has a dark golden colour.
7. Serve the bombs: Let the tray sit for 3 minutes before anyone grabs one. The cheese inside stays extremely hot for several minutes and can cause burns if eaten straight from the oven.

Recipe Tips

• Check the cheese size. Cut your cheddar into 1cm (1/2in) cubes so the dough can easily wrap around them without tearing. If the cubes are too large, the dough will stretch too thin and the cheese will burst through during baking.
• Use the right Parmesan. Reach for the finely grated cheese from a shaker rather than fresh shavings for this specific recipe. The powdery texture sticks to the butter much better and creates an even, salty crust that doesn’t slide off.
• Keep the dough cold. Take the biscuit can out of the fridge only when you are ready to start assembly. Warm dough becomes sticky and soft, making it much harder to pinch the seams shut effectively.
• Make them ahead. You can assemble these balls the night before and keep them on a covered tray in the fridge. Just wait to apply the butter and Parmesan coating until right before you put them in the oven to keep the crust crisp.
• Add a protein. Tuck a small piece of cooked streaky bacon or a slice of pepperoni inside with the cheese cube for a heartier bite. Make sure any added meat is dry so the extra grease doesn’t prevent the dough from sealing.
• Avoid soggy bottoms. Use a light-coloured metal baking tray rather than a dark one if your oven runs hot. Dark trays absorb more heat and can brown the base of the biscuits before the tops are fully cooked.

What To Serve With Cracker Barrel Breakfast Biscuit Bombs

These cheesy bites are great alongside soft scrambled eggs and crispy hash browns. You can also serve them with a small bowl of warm marinara sauce or ranch dressing for dipping.

If you want a full breakfast spread, pair them with fresh fruit like sliced melon or berries to cut through the richness. They also work well next to a salty grilled tomato or some sautéed mushrooms.

How To Store Cracker Barrel Breakfast Biscuit Bombs

• Fridge: Place the cooled bombs in an airtight container and keep them in the fridge for up to 3 days. Make sure they are completely cold before sealing the lid to prevent moisture from making the crust soggy.
• Reheat: The best way to reheat these is in the oven at 180°C (350°F/Gas Mark 4) for 5-8 minutes until the cheese melts again. You can use a microwave for 20 seconds, but the dough will lose its crispness and become chewy.
• Freeze: Wrap individual bombs in clingfilm and store them in a freezer bag for up to 2 months. Thaw them in the fridge overnight before reheating in the oven to ensure the middle gets hot without burning the outside.

Cracker Barrel Breakfast Biscuit Bombs Recipe Nutrition Facts

• Calories: 145kcal
• Protein: 5g
• Fat: 9g
• Carbohydrates: 11g
• Sugar: 1g
• Sodium: 320mg

Estimated. May vary based on ingredients and cooking methods.

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