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Mozzarella Biscuit Bombs are a cheesy delight that combines a gooey mozzarella center with a golden, crispy biscuit exterior. Perfect as a snack or appetizer, these irresistible bites are easy to make and versatile enough for any occasion.
Why You'll Love These Bombs
These Mozzarella Biscuit Bombs bring the ultimate comfort food experience with:
- A crispy, buttery exterior and a melty, cheesy center.
- Versatile fillings and flavor variations to suit any palate.
- Quick preparation, making them ideal for snacks, parties, or family meals.
Essential Ingredients For Success
- Biscuit Base:
- Buttermilk biscuit dough: 16.3 oz package (8 count)
- Temperature: 40°F (4°C) when working
- Each biscuit should measure 2.5 inches in diameter before flattening
- Cheese Component:
- Fresh mozzarella: 8 oz (226g) cut into 1-inch cubes (approximately 24g each)
- Moisture content: 45-52%
- Temperature: 40°F (4°C) when assembling
- Garlic Butter Coating:
- Unsalted butter: 4 tablespoons (57g) melted at 165°F (74°C)
- Fresh garlic: 2 cloves (10g) minced to 1/16-inch pieces
- Fine sea salt: ¼ teaspoon (1.5g)
- Optional Herbs:
- Fresh parsley: 2 tablespoons (8g) finely chopped
- Dried oregano: 1 teaspoon (1g) crushed between fingers
Step By Step Instructions
- Environment Preparation
- Preheat oven to 375°F (190°C), verified with separate thermometer. Position rack in center. Line baking sheet with parchment. Room temperature should be 68-72°F (20-22°C) with humidity below 60%.
- Dough Development
- On lightly floured surface, flatten each biscuit to 1/8-inch thickness, creating 4-inch diameter circle. Maintain dough temperature below 50°F (10°C) while working.
- Assembly Protocol
- Place 1-inch (24g) mozzarella cube in center of each circle. Fold edges up and over cheese, pinching seams firmly to seal. Roll between palms to ensure complete closure. Final ball should be approximately 2 inches in diameter.
- Butter Application
- Combine melted butter (165°F/74°C) with minced garlic. Let cool to 110°F (43°C). Brush each bomb thoroughly, ensuring even coverage.
- Baking Specifications
- Place bombs 2 inches apart on prepared sheet. Bake 12-15 minutes until internal temperature reaches 165°F (74°C) and surface achieves golden brown color (Pantone 7509 C).
- Final Preparation
- Remove from oven when cheese begins to bubble at seams. Let rest 3-5 minutes until internal temperature drops to 145-150°F (63-66°C). Garnish with herbs if desired.
Serving Suggestions
Enhance your Mozzarella Biscuit Bombs with:
- Dipping Sauces: Serve with marinara, ranch, or garlic aioli for extra flavor.
- Presentation: Arrange on a platter and garnish with chopped parsley for an elegant touch.
- Pairings: Pair with a light red wine or sparkling water for a complete experience.
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Variations and Tips
Experiment with flavors and ensure perfect results:
- Add fillings like spinach, mushrooms, or pepperoni for variety.
- Use gluten-free or dairy-free alternatives for dietary preferences.
- Seal the edges tightly to prevent cheese from leaking during baking.
Frequently Asked Questions
- → Can I make these biscuit bombs ahead of time?
Yes, you can prepare them up to 24 hours in advance. Keep them covered in the fridge until ready to bake. You might need to add 1-2 minutes to the baking time if cooking from cold.
- → What's the best way to reheat leftover biscuit bombs?
Warm them in the oven at 350°F for 5-7 minutes. The microwave works too, but the biscuits won't be as crispy. Avoid overheating or the cheese might become too rubbery.
- → Can I use different types of cheese?
Cheddar, pepper jack, or provolone work great as alternatives. Just make sure to use cheese that melts well and cut it into small enough cubes to fit inside the biscuit dough.
- → Why did my cheese leak out during baking?
This usually happens when the biscuit dough isn't sealed well enough. Make sure to pinch all edges firmly and roll the dough ball between your hands to ensure no gaps or thin spots remain.
- → Can I freeze these biscuit bombs?
You can freeze them unbaked for up to 3 months. Freeze them individually on a baking sheet first, then transfer to a freezer bag. Bake straight from frozen, adding 3-4 minutes to the cooking time.