- Leaking cheese? Seal the dough edges tightly and bake seam-side down.
- Dough too thick? Flatten slightly thinner before sealing for a balanced bite.
- Soggy bottom? Bake on a preheated baking sheet or use parchment for airflow.
- Dry biscuits? Brush with butter immediately after baking to restore moisture and shine.
Storage & Make-Ahead
- Refrigerate: Store in an airtight container up to 3 days.
- Freeze: Wrap individually and freeze up to 1 month. Reheat in oven at 350°F (175°C) for 10–12 minutes.
- Make-Ahead: Assemble the bombs and refrigerate overnight; bake fresh in the morning.
Why This Recipe Works
These biscuit bombs work because of contrast — crisp exterior, gooey interior, and perfectly seasoned sausage.
Using refrigerated biscuits saves time, while high heat ensures even browning and a fluffy crumb.
The butter glaze not only adds flavor but also locks in moisture, ensuring every bite stays rich and satisfying.
Expert Tips
- Use pre-cooked sausage to prevent excess grease inside the biscuit.
- Experiment with fillings — try scrambled eggs, ham, or jalapeños for variety.
- Add a small cube of cream cheese to the center for an extra-creamy surprise.
- Pair with coffee or orange juice for a quick but indulgent breakfast.
Recipe by tinsuf. Explore more comforting breakfast recipes and creative morning ideas on tinsuf for the perfect start to your day.
