Mozzarella Biscuit Bombs
These Mozzarella Biscuit Bombs are gooey, cheesy, and packed with savory turkey bacon—perfect for snacks, breakfasts, or party appetizers!
Equipment
- Oven
- Baking Sheet
- Mixing Bowl
- Pastry Cutter
- Spatula
- Parchment Paper
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup cold unsalted butter cubed
- 3/4 cup shredded mozzarella cheese
- 1/2 cup milk
- 1/2 cup turkey bacon cooked and chopped
- 1 tablespoon fresh parsley chopped
Instructions
Step 1: Preheat and Prepare
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
Step 2: Mix Dry Ingredients
- In a large mixing bowl, whisk together the all-purpose flour, baking powder, salt, and black pepper.
Step 3: Cut in the Butter
- Add the cold, cubed unsalted butter to the dry ingredients. Cut the butter into the flour mixture until it resembles coarse crumbs.
Step 4: Add Cheese and Mix
- Stir the shredded mozzarella cheese into the flour and butter mixture until evenly distributed.
Step 5: Incorporate Wet Ingredients
- Pour in the milk and gently mix with a spatula or wooden spoon until the dough just comes together. Do not overmix.
Step 6: Add Turkey Bacon and Parsley
- Fold in the cooked and chopped turkey bacon along with the fresh parsley.
Step 7: Shape the Bombs
- Lightly flour your hands and take about 2 tablespoons of dough at a time. Roll into balls and place on the prepared baking sheet spaced about 2 inches apart.
Step 8: Bake Until Golden
- Bake in the preheated oven for 12-15 minutes until golden brown and cheese is melted inside.
Step 9: Serve Warm
- Remove from oven and let cool slightly before serving. Enjoy warm for best flavor and texture.
Notes
- Use cold butter to ensure flaky biscuit texture.
- Do not overmix the dough to keep biscuits tender.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- Freeze unbaked biscuit bombs on a baking sheet before transferring to a freezer bag; bake directly from frozen adding a few extra minutes.
- Try swapping mozzarella for cheddar or pepper jack for different flavors.