Chef Maria Rodriguez - Comfort Food & Baking Specialist
👨‍🍳 Baking Expert

Recipe by Mitchell

🎓 Pastry Arts Certificate ⏰ 15+ Years Experience 🍽️ Comfort Food Specialist

❤️ My Recipe Story

"These mozzarella biscuit bombs were inspired by my grandmother's Sunday biscuits and my love for anything cheese-filled. After many kitchen experiments, I perfected this recipe that combines the fluffiness of classic buttermilk biscuits with the irresistible pull of melted mozzarella."

Maria specializes in comfort food and baking, with a focus on recipes that bring families together. She's passionate about creating dishes that are both approachable for home cooks and impressive enough for special occasions.

View All Mitchell's Recipes →
Golden brown mozzarella biscuit bombs with melted cheese oozing out, brushed with garlic butter and sprinkled with fresh parsley on a parchment-lined baking sheet

The Secret to Perfect Biscuit Bombs

The key to exceptional mozzarella biscuit bombs lies in the balance between tender biscuit dough and proper cheese encasement. Cold ingredients are essential - the cold butter creates steam pockets that result in flaky layers, while cold buttermilk prevents the dough from becoming tough.

Sealing the mozzarella inside requires gentle handling and proper technique. The dough should completely encase the cheese with no gaps, preventing cheese leakage during baking. Fresh mozzarella works best as it melts beautifully while maintaining structure.

💡 Professional Tip

Chill the formed biscuit bombs for 10 minutes before baking. This helps them hold their shape better and prevents the cheese from melting out during the initial baking phase.

Frequently Asked Questions

Yes! Form the biscuit bombs and refrigerate for up to 4 hours before baking. You can also freeze them unbaked for up to 1 month - bake directly from frozen, adding 2-3 extra minutes.

Ensure the dough completely covers the cheese with no thin spots. Pinch seams tightly and place seam-side down on the baking sheet. Don't overstuff with cheese.

Absolutely! Try cheddar, gouda, or pepper jack. Just ensure the cheese melts well and isn't too oily. Fresh mozzarella gives the best stretch and mild flavor.

Check that your baking powder is fresh (replace every 6 months). Don't overmix the dough, and make sure your oven is properly preheated to 425°F before baking.

They should be golden brown all over and sound hollow when gently tapped on the bottom. Internal temperature should reach 200°F (93°C).

They're perfect as appetizers with marinara sauce for dipping, or serve alongside soups, salads, or as part of a brunch spread.

Yes, substitute with 1 cup regular milk mixed with 1 tablespoon white vinegar or lemon juice. Let sit for 5 minutes before using.

Store in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 5-7 minutes to restore crispiness.

Recipe Troubleshooting Guide

✅

Cheese Leaking Out

Problem: Mozzarella melts out during baking

Solution: Ensure complete dough coverage, pinch seams tightly, and chill before baking. Don't use too much cheese per bomb.

✅

Dense, Heavy Biscuits

Problem: Biscuits turn out heavy instead of fluffy

Solution: Don't overmix the dough, use cold ingredients, and handle gently. Fresh baking powder is crucial for proper rise.

✅

Uneven Browning

Problem: Some biscuits brown faster than others

Prevention: Rotate baking sheet halfway through cooking and ensure biscuits are evenly spaced. Use light-colored baking sheet for even heat distribution.

✅

Soggy Bottoms

Problem: Bottom of biscuits don't cook through properly

Recovery: Use parchment paper, ensure oven is fully preheated, and place rack in lower third of oven for better bottom heat.

✅

Dry Texture

Problem: Biscuits turn out dry despite following recipe

Prevention: Don't overbake - they continue cooking from residual heat. Brush with garlic butter immediately after baking for moisture.

✅

Flavor Balance Issues

Too Sweet: Add a pinch more salt to the dough or garlic butter

Too Salty: Reduce salt in dough and use unsalted butter for garlic mixture

Bland: Increase garlic in butter mixture, add more Italian seasoning, or serve with flavored dipping sauce

Ingredients for mozzarella biscuit bombs including flour, buttermilk, fresh mozzarella cubes, butter, and fresh herbs arranged on a marble countertop

Choosing the Best Ingredients

Quality ingredients make a significant difference in biscuit bombs. Fresh mozzarella provides the best melt and flavor, while cold buttermilk creates the tender, tangy base that makes these biscuits exceptional. The acidity in buttermilk also reacts with baking powder for superior lift.

Using cold butter is crucial for creating flaky layers. When cold butter hits the hot oven, it creates steam pockets that result in the light, airy texture we're after. Fresh herbs and quality Parmesan in the finishing butter elevate these from simple to spectacular.

Essential Ingredient Notes

  • Fresh Mozzarella: Choose firm, fresh mozzarella over processed. Pat dry before cutting to remove excess moisture that could make dough soggy.
  • Cold Buttermilk: Keep buttermilk refrigerated until ready to use. The cold temperature prevents gluten overdevelopment, keeping biscuits tender.
  • Fresh Herbs: Fresh parsley adds color and flavor. Chop just before using to maintain vibrant color and prevent wilting.
Golden brown mozzarella biscuit bombs being brushed with garlic butter fresh from the oven, showing the perfect golden color and melted cheese centers

Mastering the Baking Process

Temperature control is critical for perfect biscuit bombs. The high heat (425°F) creates immediate steam for rise while quickly setting the exterior to prevent cheese leakage. Proper oven preheating ensures consistent results and optimal browning.

The garlic butter application serves multiple purposes - it adds flavor, promotes golden browning, and keeps the biscuits moist. Applying it both before and after baking creates layers of flavor and the perfect finish.

The Perfect Seal

When wrapping cheese, stretch dough gently and overlap edges by at least 1/2 inch. Press seams firmly and place seam-side down to prevent opening during baking.

Golden Brown Mozzarella Biscuit Bombs

Prep 15 min
Cook 18 min
Serves 12 servings
Level Beginner

📋 Ingredients

For the Biscuit Dough

  • 340g fresh mozzarella cheese, cubed
    Cut into 12 equal cubes for stuffing
  • 60g melted butter
    For brushing before and after baking
  • 3 cloves garlic, minced
    Fresh garlic for aromatic butter
  • 30g grated Parmesan cheese
    For finishing and extra flavor
  • 15g fresh parsley, chopped
    For color and fresh flavor
  • 1/2 tsp Italian seasoning
    Dried herbs for garlic butter
  • Flaky sea salt
    For finishing and texture contrast

For the Filling & Topping

  • 480g all-purpose flour
    Creates the tender biscuit base
  • 15g baking powder
    Essential for proper rise and fluffiness
  • 10g sugar
    Balances flavors and aids browning
  • 8g salt
    Enhances all flavors in the dough
  • 113g cold unsalted butter, cubed
    Cold butter creates flaky layers
  • 240ml cold buttermilk
    Provides tang and tender texture

Instructions

  1. Prepare the Dough

    Preheat oven to 425°F (220°C). In a large bowl, whisk together flour, baking powder, sugar, and salt. Cut in cold butter using a pastry cutter until mixture resembles coarse crumbs with some pea-sized pieces.

  2. Form the Biscuit Dough

    Make a well in the center and pour in cold buttermilk. Gently stir until just combined - don't overmix. The dough should be slightly sticky. Turn onto a floured surface.

  3. Stuff with Mozzarella

    Divide dough into 12 equal portions. Flatten each portion, place a mozzarella cube in the center, and carefully wrap dough around cheese, pinching seams to seal completely. Place seam-side down on parchment-lined baking sheet.

  4. Prepare Garlic Butter

    In a small bowl, combine melted butter, minced garlic, Italian seasoning, and garlic powder. Brush half of this mixture generously over each biscuit bomb.

  5. Bake to Golden Perfection

    Bake for 15-18 minutes until golden brown and cooked through. Remove from oven and immediately brush with remaining garlic butter. Sprinkle with Parmesan cheese, fresh parsley, and flaky sea salt. Serve warm.

Recipe Notes & Tips

Storage

Store leftover biscuit bombs in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 5-7 minutes to restore crispiness.

Serving Suggestions

Serve warm as appetizers with marinara sauce, ranch dressing, or garlic aioli for dipping. They also make excellent sides for soups, salads, or pasta dishes.

Variations

Try different cheese combinations like cheddar and jalapeño, or add herbs directly to the dough. You can also stuff with cream cheese mixed with herbs for a different flavor profile.