Name: Gooey Mozzarella Biscuit Bombs
Prep time: 10 min
Cook time: 16 min
Total time: 30 min
Ingredients: 1 can refrigerated biscuit dough (Usually contains 8 biscuits); 16 cubes mozzarella cheese (About 1-inch each (fresh low-moisture or block cut into cubes)); 4 tablespoons butter (Melted); 1 teaspoon garlic powder; 1 teaspoon Italian seasoning (Can substitute with oregano and basil); 2 tablespoons grated Parmesan cheese; to taste Fresh parsley, chopped (For garnish)

I still remember the first time I bit into one of these—hot, buttery layers that gave way to a molten ribbon of mozzarella. These little biscuit bombs hit every comfort-food note: crisp exterior, pillowy biscuit, and that irresistible cheese pull. They’re perfect for game nights, quick weeknight dinners, or as an irresistible party appetizer.

I like to keep a can of refrigerated biscuits on hand so I can whip these up in under 20 minutes. If you want a quick refresher on biscuit basics while you prep, check this simple 2-ingredient biscuit basics guide for midweek shortcuts and ideas.

Why you’ll love this dish

Gooey cheese tucked inside buttery, seasoned biscuit dough—that combination is hard to beat. These bites are fast, kid-approved, and budget-friendly because they rely on pantry staples and one convenient can of dough. They also travel well for potlucks, freeze easily for snacking later, and can be dressed up or down depending on the occasion.

“These turned a regular movie night into something special—crispy outside, molten cheese inside, and the garlic butter puts them over the top.” — a quick reader review

Because they use refrigerated biscuit dough, you get consistent results without fuss. They’re an excellent vehicle for flavor tweaks (herbs, spices, or different cheeses) and make a satisfying finger-food option when you want something shareable but simple.

The cooking process explained

Before you open the can, here’s a quick overview so you know what to expect:

Flatten each biscuit, wrap it around a cube of mozzarella, seal tightly, and place seam-side down.
Brush with a seasoned melted butter and grate on Parmesan for a golden finish.
Bake until puffed and golden, then rest briefly so the cheese isn’t lava-hot when you bite into it.

If you’re curious about shaping and working with biscuit dough, this short buttermilk biscuit tips article has visual ideas that help with handling sticky dough and getting even thickness.

What you’ll need

1 can refrigerated biscuit dough (usually 8 biscuits)
16 cubes mozzarella cheese, about 1-inch each (fresh low-moisture or block cut into cubes)
4 tablespoons butter, melted
1 teaspoon garlic powder
1 teaspoon Italian seasoning
2 tablespoons grated Parmesan cheese
Fresh parsley, chopped (for garnish)

Notes and substitutions:

If you don’t have pre-cut mozzarella, use small mozzarella balls (bocconcini) but pat them dry first. Low-moisture mozzarella gives less watery results.
Swap Italian seasoning for a mix of dried oregano and basil, or add a pinch of red pepper flakes for heat.
Use melted olive oil instead of butter for a dairy-free brush (then skip the Parmesan or use a vegan alternative).

Directions to follow

Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper. This prevents sticking and makes cleanup easy.
Open the biscuit can and separate the biscuits. On a clean surface, flatten each biscuit into a 3–4 inch circle using your fingers or a small rolling pin.
Place one mozzarella cube in the center of each circle. Pull the dough up and around the cheese, pinching the edges firmly to seal. Set each ball seam-side down on the baking sheet.
In a small bowl, whisk the melted butter with the garlic powder and Italian seasoning until combined.
Brush each biscuit ball generously with the garlic butter, then sprinkle each with grated Parmesan.
Bake in the preheated oven for 12–16 minutes, until the tops are golden and the biscuits feel set. Ovens vary—start checking at 12 minutes.
Remove from the oven and let the biscuit bombs rest for 2–3 minutes so the cheese firms slightly. Garnish with chopped parsley and serve warm.

For a quick visual primer on shaping and sealing, see this helpful quick biscuit shaping guide.

Best ways to enjoy it

These biscuit bombs are wonderfully flexible:

Serve on a platter with a small bowl of marinara or pizza sauce for dunking.
Pair with a crisp green salad and roasted vegetables for a balanced weeknight meal.
Make a brunch board with sliced fruit, cured meats, and these bites for a crowd-pleasing spread.
For a party, arrange them around a warm dip (spinach-artichoke or roasted red pepper) so guests can alternate flavors.

Garnish with extra grated Parmesan and a sprinkle of flaky sea salt for a more refined presentation.

Storage and reheating tips

Short term: Store leftover biscuit bombs in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in a 350°F oven for 8–10 minutes or until warmed through to retain crispness. A toaster oven works well for single portions.
Freezing: Freeze unbaked biscuit bombs on a parchment-lined tray for 1–2 hours. Transfer to a freezer bag and store up to 2 months. Bake from frozen—add 4–6 minutes to the baking time and check for doneness.
Food safety: Don’t leave cheese-filled biscuits at room temperature for more than 2 hours. Cool promptly and refrigerate.

Helpful cooking tips

Seal well: Pinch dough edges tightly and press seam-side down on the tray to reduce cheese leakage.
Dry the cheese: Pat mozzarella cubes dry with a paper towel to prevent soggy biscuits.
Even sizes: Cut mozzarella into uniform 1-inch cubes for predictable baking times.
Brush twice: For more flavor, brush with half the garlic butter before baking and the rest immediately after baking for a glossy finish.
Watch the oven: If tops brown too fast, tent loosely with foil for the last few minutes so the centers have time to cook without burning.

I often use a small scoop to portion dough evenly—helps ensure every bomb bakes the same.

Creative twists

Pepperoni-stuffed: Add a folded pepperoni slice around the mozzarella for a pizza-style bomb.
Cheesy herb: Mix finely chopped fresh basil or chives into the butter before brushing.
Spicy ranch: Brush with chipotle butter and serve with ranch dipping sauce.
Gluten-free: Use a gluten-free biscuit dough or small pre-made gf biscuits as the wrapper.
Sweet-savory: Try a small cube of smoked mozzarella with a dab of fig jam for a party-friendly version.

For a simple shortcut to homemade biscuit-style dough, check this two-ingredient biscuit shortcut that some home cooks swear by.

Common questions

Q: Can I use pre-shredded mozzarella instead of cubes?
A: Pre-shredded cheese can leak or melt unevenly. Cubes hold shape and create the best “bomb” center. If you must use shredded, wrap about 2 tablespoons tightly in the center of the dough.

Q: How long does prep and bake take?
A: Prep takes about 8–10 minutes (flattening and filling), and baking is 12–16 minutes—plan on 20–30 minutes total including a short resting time.

Q: Are these safe to freeze after baking?
A: Yes. Fully baked bombs can be frozen on a tray, then transferred to a bag. Reheat from frozen in a 350°F oven for 12–15 minutes. Texture will be best if reheated in the oven rather than the microwave.

Q: My cheese started leaking. How do I prevent that?
A: Make sure the dough circle is large enough to fully enclose the cheese and pinch the seams firmly. Pat the mozzarella dry first and avoid overfilling.

Q: What cheese makes the best melt?
A: Low-moisture mozzarella melts well and gives a pleasant stretch. Fresh mozzarella can be used but dry it well to avoid extra moisture.

Conclusion

These Gooey Mozzarella Biscuit Bombs are proof that a handful of pantry staples can become a memorable appetizer or quick dinner. For more variations and similar cheese-stuffed ideas, this Quick and Easy Cheese Bombs – Your Cup of Cake roundup is a great companion, and if you want another take on this exact recipe with extra tips, see Gooey Mozzarella Biscuit Bombs – In the Kitchen with Momma Mel. Enjoy experimenting—and keep a napkin handy for that glorious cheese pull.