If you’re looking for a quick and satisfying way to use up that sourdough discard, these cheese-stuffed biscuit bombs are it. Buttery, flaky, and loaded with gooey melted cheese in every bite, they come together fast and bake up beautifully golden. Brushed with garlic butter while they’re still warm, they’re the kind of savory snack that disappears in seconds, perfect as a side, appetizer, or snack straight from the pan.
Why I love this recipe
- It comes together fast—perfect for using up sourdough discard without needing a long rise or rest.
- The biscuit dough is buttery, flaky, and tender with just the right amount of tang.
- They’re versatile—serve them as a side, party snack, or indulgent afternoon bite.
- Each bite is filled with melty cheese… need I say more?
What is a biscuit bomb?
I first started seeing people take canned biscuit dough, you know, the Pillsbury kind and stuff it with cheese, bake it up golden, and call them “biscuit bombs.” And I thought… why not make a sourdough version?
This discard dough is so soft, buttery, and flaky, it makes the perfect base for holding melty cheese, savory meats, fresh herbs, you name it. Honestly, now my brain’s swirling with sweet ideas too. Jam? Chocolate? Cinnamon sugar? The possibilities are endless once you’ve got this dreamy dough.
How to make sourdough cheese-stuffed biscuit bombs: step-by-step
Ingredients
- 250 grams all-purpose flour
- 2 teaspoons baking powder
- 3 grams (1/2 teaspoon) salt
- 113 grams cold unsalted butter, grated
- 21 grams honey
- 200 grams sourdough discard (cold)
- 80 grams cold buttermilk (or heavy cream)
For the filling:
- 120 grams (4 oz) cheese cut into 1 inch cubes (I prefer mozzarella)
- optional add-ins: bacon bits, jalapenos, chives, etc.
For the garlic butter topping:
- 60 grams unsalted butter melted
- 2 garlic cloves minced
- 1 teaspoon Italian seasoning
- 20 grams Parmesan cheese grated
Equipment
- Mixing bowl
- Food scale
- Cheese grater
- 1 9×9-inch baking pan (8×8 inch works too)
- Parchment paper
Instructions
*Place the butter in the freezer for 15-20 minutes
- In a large bowl whisk together the flour, baking powder, and salt.
- Grate the frozen butter into the mixture and use a fork or a dough scraper to cut the butter into the mixture until it resembles coarse crumbs.
- In a separate bowl whisk together the honey, sourdough discard, and buttermilk or heavy cream.
- Add the wet mixture to the dry and mix until a shaggy dough is formed. Dough should be soft, but not sticky.
Shaping the biscuit bombs
- Before shaping the biscuit bombs ensure your cheese has been cut into 1 inch cubes and line your baking pan with parchment paper or spray a little non-stick oil in it.
- Lightly flour your work surface and weigh the dough and cut it into 12 equal pieces.
- Take each piece of dough, flatten it out a bit, and add a cube or 2 of cheese (around 10 grams) to the center. Pinch the dough around the filling and gently roll into a ball.
- Place each sourdough biscuit bomb into the baking pan, cover the pan and refrigerate the dough for 30-60 minutes.
Why do we refrigerate the dough? Refrigerating the dough allows the butter to harden creating beautiful flaky layers once baked.
Brush & Bake the biscuit bombs
- Preheat the oven to 425 degrees F once ready to bake the sourdough biscuit bombs.
- Grate the Parmesan cheese and set aside. Melt the butter and mix in the minced garlic & seasoning.
- Liberally brush the garlic butter over the biscuit bombs and sprinkle the grated Parmesan cheese over top, Save any remaining garlic butter for brushing after baking.
- Bake for 15-20 minutes or until desired golden brown. Rotate the pan halfway through for even browning.
Pro tip: To ensure your biscuit bombs are baked through, aim for an internal temperature of 200–205°F (93–96°C) in the center.
- Optional finishing touch: brush with more garlic butter after baking and top with fresh herbs. They pair wonderfully with marinara sauce!
- Sourdough cheese-stuffed biscuit bombs are best served warm but can be reheated in a toaster oven or air fryer. Keep them in an airtight container for 1-2 days on the counter.
More sourdough discard recipes
- Sourdough Discard Crescent Rolls
- Greek Yogurt Sourdough Discard Flatbread
- Sourdough Discard Cheese Sticks
- Savory Sourdough Discard Muffins (cheese & chives!)
Sourdough Cheese-Stuffed Biscuit Bombs (discard recipe)
These sourdough cheese-stuffed biscuit bombs are quick, buttery, and flaky with a gooey cheese center and golden garlic butter topping.
Equipment
- Mixing bowl
- Food scale
- Cheese grater
- 1 9x9 inch baking pan
- Parchment paper
Ingredients
- 250 grams all-purpose flour
- 2 teaspoons baking powder
- 3 (1/2 teaspoon) grams salt
- 113 grams unsalted butter (cold and grated )
- 21 grams honey
- 200 grams sourdough discard (cold)
- 80 grams cold buttermilk (or heavy cream)
For the filling
- 120 grams (4oz) cheese cut into 1 inch cubes (I prefer mozzarella )
- bacon bits, chives, jalapenos (optional add-ins for extra flavor)
For the garlic butter topping
- 60 grams unsalted butter (melted )
- 2 garlic cloves (minced)
- 1 teaspoon Italian seasoning
- 20 grams Parmesan cheese (grated)
Instructions
-
*Place the butter in the freezer for 15-20 minutes.
In a large bowl whisk together the flour, baking powder, and salt.
-
Grate the frozen butter into the mixture and use a fork or a dough scraper to cut the butter into the mixture until it resembles coarse crumbs.
-
In a separate bowl whisk together the honey, sourdough discard, and buttermilk or heavy cream.
-
Add the wet mixture to the dry and mix until a shaggy dough is formed. Dough should be soft, but not sticky. Be careful not to over-mix the dough here.
Shaping the biscuit bombs
-
Before shaping the biscuit bombs ensure your cheese has been cut into 1 inch cubes and line your baking pan with parchment paper or spray a little non-stick oil in it.
-
Lightly flour your work surface and weigh the dough and cut it into 12 equal pieces.
-
Take each piece of dough, flatten it out a bit, and add a cube or 2 of cheese (around 10 grams) to the center. Pinch the dough around the filling and gently roll into a ball.
-
Place each sourdough biscuit bomb into the baking pan, cover the pan with plastic wrap and refrigerate the dough for 30-60 minutes.
Why do we refrigerate the dough? Refrigerating the dough allows the butter to harden creating beautiful flaky layers once baked.
Brush & Bake the biscuit bombs
-
Preheat the oven to 425 degrees F once ready to bake the sourdough biscuit bombs.
-
Grate the Parmesan cheese and set aside. Melt the butter and mix in the minced garlic & seasoning.
-
Liberally brush the garlic butter over the biscuit bombs and sprinkle the grated Parmesan cheese over top, Save any remaining garlic butter for brushing after baking.
-
Bake for 15-20 minutes or until desired golden brown. Rotate the pan halfway through for even browning.
Pro tip: To ensure your biscuit bombs are baked through, aim for an internal temperature of 200–205°F (93–96°C) in the center.
-
Optional finishing touch: brush with more garlic butter after baking and top with fresh herbs. They pair wonderfully with marinara sauce!
-
Sourdough cheese-stuffed biscuit bombs are best served warm but can be reheated in a toaster oven or air fryer. Keep them in an airtight container for 1-2 days on the counter.
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