Gooey Mozzarella Biscuit Bombs

Introduction

Welcome to the ultimate indulgence in comfort food: Gooey Mozzarella Biscuit Bombs. These decadent, golden-brown bites are a delightful fusion of fluffy biscuit dough and molten mozzarella cheese at the center—creating an explosion of flavor and texture with every bite. Whether you’re hosting a game night, enjoying a cozy evening at home, or simply craving something warm, cheesy, and utterly satisfying, these biscuit bombs deliver on all fronts. Inspired by classic Southern biscuits and elevated with a gooey Italian twist, this recipe is destined to become a staple in your kitchen. Easy to make, impossible to resist, and perfect for sharing (if you can bear to), Gooey Mozzarella Biscuit Bombs are more than just a snack—they’re a culinary experience.

The History

The concept of stuffed breads and dough-wrapped cheese has deep roots across many cultures. From Italian arancini to Chinese baozi, the idea of enclosing rich fillings within soft dough has delighted palates for centuries. In the American South, biscuits have long been a symbol of warmth, hospitality, and homestyle cooking—flaky, buttery, and often served alongside savory gravies or breakfast dishes. The modern trend of “stuffed” or “bomb” foods gained momentum in the 2010s, popularized by viral recipes like stuffed garlic bread, cheese-stuffed meatloaf, and pull-apart breads loaded with gooey centers.

Gooey Mozzarella Biscuit Bombs emerged from this wave of creative comfort food, combining the flaky, tender texture of Southern-style buttermilk biscuits with the melty allure of fresh mozzarella. Social media platforms like TikTok and Instagram played a significant role in their rise, with countless videos showcasing the dramatic pull of melted cheese as the biscuits are torn apart. While not a traditional dish, it embodies the spirit of American culinary innovation—taking beloved staples and reinventing them into shareable, photogenic, and irresistibly delicious treats.

Ingredients Breakdown

Every great recipe starts with quality ingredients, and Gooey Mozzarella Biscuit Bombs are no exception. Here’s a detailed look at each component and why it matters:

All-Purpose Flour: The foundation of the biscuit dough, providing structure and a tender crumb. Sifted for lightness, it ensures your bombs stay fluffy and not dense.
Baking Powder & Baking Soda: These leavening agents help the biscuits rise beautifully in the oven, creating that signature airy interior with a delicate flakiness.
Salt: Enhances flavor and balances the richness of the cheese and butter.
Granulated Sugar: A small amount adds subtle sweetness to contrast the savory cheese, rounding out the overall flavor profile.
Cold Unsalted Butter: Cut into small cubes, cold butter creates steam during baking, which results in layers and flakiness. Unsalted allows you to control the salt level precisely.
Buttermilk: Adds tanginess, tenderness, and activates the baking soda for maximum rise. Its acidity also reacts with the fat to create a richer mouthfeel.
Fresh Mozzarella Cheese: The star of the show! Low-moisture mozzarella works best for easy handling, but fresh mozzarella pearls or balls offer an ultra-gooey center when baked. Avoid pre-shredded cheese, as it contains anti-caking agents that hinder meltability.
Garlic Powder, Onion Powder, Dried Parsley (optional): For added savory depth and aroma. These seasonings elevate the dough without overpowering the cheese.
Melted Butter + Garlic (for finishing): Brushed on after baking, this golden glaze enhances flavor and gives the biscuits a restaurant-quality sheen.
Grated Parmesan (optional topping): Sprinkled on top before baking for a crispy, umami-rich crust.

Step-by-Step Recipe

Preheat the Oven: Begin by preheating your oven to 450°F (230°C). Line a large baking sheet with parchment paper or lightly grease it to prevent sticking.
Prepare the Dry Ingredients: In a large mixing bowl, whisk together 2 cups of all-purpose flour, 1 tablespoon of baking powder, ½ teaspoon of baking soda, 1 teaspoon of salt, and 1 tablespoon of granulated sugar. If using, add ½ teaspoon each of garlic powder, onion powder, and 1 teaspoon of dried parsley. Mix until well combined.
Cut in the Butter: Add ⅓ cup (about 75g) of cold, cubed unsalted butter to the dry mixture. Using a pastry cutter, fork, or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining. This step is crucial for achieving flaky layers.
Add Buttermilk: Pour in ¾ cup of cold buttermilk. Stir gently with a wooden spoon or spatula just until the dough begins to come together. Do not overmix—overworking the dough will result in tough biscuits.
Turn Out the Dough: Lightly flour a clean surface and turn the dough out onto it. Gently knead 3–4 times to bring it together into a cohesive ball. Pat or roll the dough to about ¾-inch thickness.
Cut and Fill the Biscuits: Use a round biscuit cutter (about 2.5–3 inches in diameter) to cut out circles. Gather scraps, re-roll gently, and cut again. Place one small cube or ball of mozzarella (about 1 inch) in the center of each circle. Fold the dough over the cheese to form a half-moon, then pinch the edges tightly to seal completely. Alternatively, use two smaller rounds and sandwich the cheese between them, sealing the edges with a fork.
Arrange on Baking Sheet: Place the sealed biscuit bombs on the prepared baking sheet, leaving about 1 inch between each to allow for expansion.
Bake: Bake in the preheated oven for 12–15 minutes, or until the biscuits are puffed and golden brown on top.
Finish with Garlic Butter: Remove from the oven and immediately brush the tops with melted butter mixed with 1 minced garlic clove and a sprinkle of parsley. Optionally, dust with grated Parmesan while still warm.
Serve Hot: Allow to cool slightly (but not too much—cheese stays gooey longer when hot!), then serve warm with marinara sauce, ranch dressing, or enjoy plain.

Tips

Keep Ingredients Cold: For flaky biscuits, ensure your butter and buttermilk are cold. Warm ingredients can cause the butter to melt prematurely, leading to dense biscuits.
Don’t Overwork the Dough: Mix only until combined. Over-kneading develops gluten, making the biscuits tough instead of tender.
Seal Tightly: Make sure the edges of the biscuit bombs are fully sealed to prevent cheese leakage during baking. Use a fork to crimp if needed.
Use Low-Moisture Mozzarella: Fresh mozzarella from a block melts better and holds its shape more than wet, fresh mozzarella balls. If using fresh, pat dry thoroughly with paper towels.
Double the Batch: These disappear fast! Consider making extra and freezing unbaked bombs for later use (see variations).
Bake Immediately: Once assembled, bake right away. Delaying can cause the dough to absorb moisture and lose lift.
Watch Closely During Baking: Ovens vary; start checking at 10 minutes to avoid over-browning.
Serve Fresh: These are best eaten within 1–2 hours of baking. Reheating may cause the cheese to harden or separate.

Variations and Customizations

The beauty of Gooey Mozzarella Biscuit Bombs lies in their versatility. Once you’ve mastered the base recipe, feel free to experiment with exciting twists:

Pepperoni & Marinara: Add a slice of pepperoni inside each bomb along with the mozzarella for a mini pizza-inspired treat. Serve with warm marinara for dipping.
Spinach & Artichoke: Mix chopped cooked spinach, artichoke hearts, cream cheese, and garlic into the mozzarella filling for a gourmet appetizer vibe.
Jalapeño Popper Style: Include diced pickled jalapeños and a bit of cream cheese with the mozzarella for a spicy kick.
Everything Bagel Bombs: Roll the outside of the dough in everything bagel seasoning before baking for bold flavor and crunch.
Herb & Parmesan: Add ¼ cup grated Parmesan and 1 tablespoon chopped fresh herbs (like rosemary, thyme, or chives) directly into the dough.
Bacon & Cheddar: Swap mozzarella for sharp cheddar and add a piece of cooked bacon for a smoky, savory twist.
Sweet Version: Replace cheese with chocolate chunks, Nutella, or cinnamon-sugar filling. Omit savory spices and add vanilla extract to the buttermilk for dessert bombs!
Gluten-Free Option: Use a 1:1 gluten-free flour blend and ensure your baking powder is gluten-free. Results may vary slightly in texture but still delicious.
Dairy-Free: Substitute vegan butter and dairy-free cheese alternatives. Choose a meltable plant-based mozzarella for best results.
Freezer-Friendly: Assemble unbaked bombs, place on a tray, freeze solid, then transfer to a freezer bag. Bake straight from frozen, adding 3–5 minutes to the baking time.

Health Considerations and Nutritional Value

While undeniably delicious, Gooey Mozzarella Biscuit Bombs are a rich, calorie-dense treat best enjoyed in moderation. Here’s a general nutritional estimate per serving (assuming 8 bombs per batch, one bomb per serving):

Calories: ~220–250 kcal
Fat: 12–15g (mostly from butter and cheese)
Saturated Fat: 7–9g
Carbohydrates: 20–24g
Protein: 6–8g
Sodium: 400–600mg (can be reduced by using less salt and low-sodium cheese)
Calcium: A good source due to dairy content

Considerations:

High in saturated fat and sodium—those with heart conditions or hypertension should consume sparingly.
Lactose intolerant individuals may react to mozzarella and butter; lactose-free cheese and butter substitutes can help.
Not suitable for low-carb or keto diets unless modified significantly (e.g., almond flour, low-carb cheese).
To lighten the recipe, consider using reduced-fat cheese, margarine, or Greek yogurt in place of some butter—but expect changes in texture and meltability.
Balancing the meal with a side salad or steamed vegetables can improve overall nutritional balance.

Ingredients

2 cups (250g) all-purpose flour, plus extra for dusting
1 tbsp baking powder
½ tsp baking soda
1 tsp salt
1 tbsp granulated sugar
½ tsp garlic powder (optional)
½ tsp onion powder (optional)
1 tsp dried parsley (optional)
⅓ cup (75g) cold unsalted butter, cubed
¾ cup (180ml) cold buttermilk
8 oz (225g) low-moisture mozzarella cheese, cut into 8 equal cubes or use mozzarella pearls
2 tbsp melted butter
1 clove garlic, minced
1 tsp fresh parsley, chopped (for garnish)
2 tbsp grated Parmesan cheese (optional)

Directions

Preheat oven to 450°F (230°C). Line a baking sheet with parchment paper.
In a large bowl, whisk together flour, baking powder, baking soda, salt, sugar, garlic powder, onion powder, and dried parsley.
Add cold cubed butter. Cut into the flour mixture using a pastry cutter or fork until it resembles coarse crumbs.
Gradually pour in buttermilk. Stir with a spatula until a shaggy dough forms—do not overmix.
Turn dough onto a floured surface. Gently knead 3–4 times, then roll or pat to ¾-inch thickness.
Use a 2.5–3 inch biscuit cutter to cut out rounds. Re-roll scraps once.
Place a mozzarella cube in the center of each round. Fold dough over to form a half-moon or sandwich with another smaller round. Seal edges tightly by pressing or crimping with a fork.
Place on baking sheet, spaced 1 inch apart.
Bake for 12–15 minutes, until golden brown and puffed.
Remove from oven. Brush immediately with garlic butter (melted butter + minced garlic). Sprinkle with Parmesan and fresh parsley.
Serve warm with marinara, ranch, or enjoy solo.

FAQ

Can I make these ahead of time?
Yes! Assemble the biscuit bombs, place them on a tray, and freeze until solid. Transfer to a freezer bag and store for up to 3 months. Bake from frozen, adding 3–5 minutes to the cook time.

Why did my cheese leak out?
This usually happens if the dough wasn’t sealed properly or if the mozzarella was too moist. Make sure to pinch edges tightly and pat fresh mozzarella dry before use.

Can I use self-rising flour?
Yes. Replace the all-purpose flour, baking powder, baking soda, and salt with 2 cups of self-rising flour. Adjust salt in the recipe accordingly.

What can I use instead of buttermilk?
Mix ¾ cup of milk with 1 tbsp lemon juice or white vinegar. Let sit for 5 minutes before using.

Are these suitable for kids?
Absolutely! Kids love the cheesy center and fun shape. Serve with mild dipping sauces like tomato soup or honey mustard.

Can I air fry these?
Yes! Preheat air fryer to 375°F (190°C). Cook for 8–10 minutes, flipping halfway, until golden. Watch closely to avoid burning.

How do I store leftovers?
Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat in oven or toaster oven for best texture. Microwaving may make them soggy.

Can I double the recipe?
Definitely! Just make sure not to overcrowd the bowl when mixing. Work in batches if needed, and use multiple baking sheets.

Summary

Gooey Mozzarella Biscuit Bombs are the ultimate comfort food mashup—flaky Southern-style biscuits wrapped around a molten core of melted mozzarella, delivering a rich, cheesy pull in every bite. Easy to customize, perfect for gatherings, and guaranteed to impress, they’re a must-try for cheese lovers and home bakers alike.