Flaky biscuits are stuffed with cheddar and baked until golden brown on top—and soft and gooey in the middle. Brush the tops with an herb butter and pull apart a cheesy biscuit and dunk it in marinara for an instant smile.
Cheese-stuffed biscuit bombs are a great appetizer or side dish. They’re quick and easy to make, with only 5 ingredients. Plus, they’re a crowd-pleaser. Let’s face it: everyone loves cheesy carbs.
For the holidays: Imagine dragging these biscuits across your Thanksgiving plate of mashed potatoes and gravy…
On a game day: Serve them up with marinara, alfredo sauce, or store-bought pesto. Or all of the above, because why limit the flavor?
Cheese-stuffed biscuit bombs could even make an appearance at breakfast. Sunny side up eggs, anyone?
Why KJ Loves
Cheese Stuffed Biscuit Bombs
A biscuit stuffed with a cube of cheese and basted in butter…what’s not to love about this recipe haha! I love how simple this recipe is (only a handful of ingredients), how fun it is to make and eat and just how darn comforting and tasty it is. Cheese Stuffed Biscuit Bombs are the perfect side dish for any occasion!
5 Simple Ingredients
Biscuits
Grab a tube of pre-made biscuits from the refrigerator section of the grocery store. I love the buttermilk ones!
Cheese
Use a block of cheddar cheese to cut into cubes…or just grab a bag of pre-cubed cheese to make things even easier. I love using cheddar for these biscuits, but you could also use other types of cheese, like mozzarella or pepper jack.
Butter
Butter makes everything better. These cheese-stuffed biscuit bombs are brushed with an herb butter after coming out of the oven. Extra indulgence!
Thyme
Fresh is delicious! But let’s be honest…we’re going for ease here. I’d recommend dried thyme to speed things up.
3 Simple Step Recipe
1
Prep the biscuits.
Remove the biscuits from their tubes and gently divide each one in half. Place a cube of cheddar in the center of each dough piece. Then pinch the biscuit dough to completely enclose the cheese, and roll it into a ball. Place your cheese-filled biscuits in a baking dish.
Dish tip: These cheesy biscuit bombs are best served warm in whatever dish they are baked in. Use a 3-quart baking dish, a 9×9 baking pan, an oversized pie pan or an oven-safe skillet such as a cast iron skillet.
2
Bake.
Bake at 400 degrees for 20 minutes, until biscuits are golden brown and fluffy.
Bomb diggity.
3
Coat with herb butter.
In a small bowl, combine the melted butter and thyme. Generously brush the tops of all the baked biscuits with herb butter.
Tips and Dips
Serve Warm
Serve the cheese-filled biscuit bombs warm and gooey.
Prep Ahead
If you want to make these in advance, stuff, roll and prepare the biscuits all the way up before baking. Store the raw, prepared biscuits in the refrigerator for up to two days in advance on a sheet pan in the refrigerator. The day you want to bake them, transfer the biscuits to their baking dish, bake accordingly and top with the melted butter.
Dunk 'em
You can’t go wrong with dipping sauce. Make these appetizers even more irresistible with marinara, alfredo sauce, or pesto.
Looking for other Side Dish Recipes? Check these out!
Cheese Stuffed Biscuit Bombs
(2 votes, average: 5.00 out of 5)
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- Total Time: 30 minutes
- Yield: 8 servings 1x
Description
Flaky biscuits are stuffed with cheddar and baked until golden brown on top—and soft and gooey in the middle. Brush the tops with an herb butter and pull apart a cheesy biscuit and dunk it in marinara for an instant smile.
Cheese-stuffed biscuit bombs are a great appetizer or side dish. They’re quick and easy to make, with only 5 ingredients. Plus, they’re a crowd-pleaser. Let’s face it: everyone loves cheesy carbs.
For the holidays: Imagine dragging these biscuits across your Thanksgiving plate of mashed potatoes and gravy…
On a game day: Serve them up with marinara, alfredo sauce, or store-bought pesto. Or all of the above, because why limit the flavor?
Cheese-stuffed biscuit bombs could even make an appearance at breakfast. Sunny side up eggs, anyone?
Ingredients
- 1 tube of pre-made biscuits (8 biscuits, roughly 16 ounces)
- 6 oz cheddar cheese, cut into 1-inch cubes
- 2 tablespoons butter, melted
- 1 teaspoon fresh thyme, chopped
Instructions
- Preheat your oven to 400 degrees. Remove the biscuits from the tube and gently pull each one in half to create two biscuits out of one.
- Place a cube of the cheddar cheese in the center of each biscuit half, pinch the edges of the biscuit to completely enclose the piece of cheese and then gently roll in between your hands to create a ball. 16 biscuit bombs should be created. Place the prepared biscuit into a lightly greased 9×9 baking pan, oversized pie pan or cast iron skillet. Repeat until all the biscuits have been stuffed and rolled.
- Bake for 20 minutes, or until the biscuits are golden brown and fluffy. In a small bowl, combine the melted butter and thyme. Brush the tops of all the baked biscuits with the herb butter.
- Serve as a side dish to a holiday meal, or dunk into some marinara sauce for the ultimate appetizer!
Notes
- I love to use buttermilk biscuits for this recipe!
- Nutritional information for this recipe is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Baking
Nutrition
- Serving Size: 2
- Calories: 298
- Sugar: 1.9g
- Sodium: 689mg
- Fat: 18.4g
- Carbohydrates: 25.1g
- Fiber: 0.7g
- Protein: 8.5g
- Cholesterol: 30mg
Keywords: Cheese Stuffed Biscuit Bombs
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Hi, I’m KJ!
Here you’ll find simple, delicious recipes for the home cook. I strive to make wholesome meals with easy-to-find ingredients that you feel comfortable making in your own kitchen—but I won’t shy away from a few indulgences! (I see you: butter, bacon, cookies!)
These were so easy and yummy. I made them in a cast-iron skillet. The cheese did run out of the biscuit so next time I make them I might turn them over and have the seam at the top. That said, the cheese that ran out was so yummy in that cast-iron skillet. I’ll definitely make them again!