If you loved my cheese stuffed biscuit bombs, you’re going to love this pizza-inspired version. These sourdough discard pizza bombs are buttery, flaky, and packed with melty mozzarella and pepperoni, then brushed with seasoned garlic butter, topped with even more cheese, and finished with a drizzle of warm pizza sauce. They’re easy to make, incredibly fun to eat, and perfect for an appetizer, snack, or easy family dinner.
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, the dough works incredibly well for sweet variations too! Check out my Cinnamon Sugar Sourdough Biscuit Bombs (easy discard recipe)!
Why You’ll Love This Recipe
- Easy to make: These pizza bombs come together quickly with sourdough discard and baking powder, so there’s no long rise time required.
- Cheesy and flavorful: Each one is stuffed with melty mozzarella and pepperoni, then topped with seasoned butter and even more cheese.
- A great way to use discard: This recipe is an easy and delicious way to put extra sourdough discard to good use.
- Perfect for dipping: A drizzle of warm pizza sauce on top makes them extra flavorful, and you can serve even more sauce on the side.
- Family-friendly: They’re fun, handheld, and perfect for lunch, dinner, game day, or an easy appetizer.
How to make sourdough discard pizza biscuit bombs: step-by-step
Ingredients
- 250 grams all-purpose flour
- 8 grams (2 teaspoons) baking powder
- 1/4 teaspoon salt
- 1 teaspoon oregano (optional)
- 75 grams cold unsalted butter, grated
- 21 grams honey
- 200 grams sourdough discard (cold)
- 80 grams cold buttermilk (or heavy cream)
Pizza Filling
- 150 grams low-moisture mozzarella cheese, cut into small cubes
- 75–90 grams pepperoni, roughly chopped or use mini pepperoni
Cheesy Garlic Butter Topping
- 28 grams unsalted butter, melted
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Italian seasoning
- Pinch of salt
- 25–30 grams finely shredded mozzarella
- 10–15 grams finely grated Parmesan
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, salt, and oregano.
- 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.
Need more time? Sourdough pizza biscuit bomb dough can be refrigerated for up to 24 hours.
How to shape sourdough biscuit bomb dough
- 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 using a food scale for accuracy.
- Take each piece of dough, flatten it out a bit, and a few cubes of cheese (around 12 grams) and pepperoni 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, top, & bake the pizza biscuit bombs
- Preheat the oven to 425 degrees F once ready to bake the sourdough biscuit bombs.
- Brush each biscuit bomb with the melted garlic butter and top with some mozzarella, Parmesan, and add a few more pepperoni slices if desired.
- Bake for 18-20 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.
- Feel free to top with fresh Parmesan and basil if desired. Enjoy warm with marinara sauce for dipping!
- Sourdough pizza biscuit bombs are best served warm but can be reheated in a toaster oven or air fryer. Keep them in an airtight container for 2-3 days in the fridge.
More sourdough biscuit bomb recipes
- Ham & Cheddar Sourdough Biscuit Bombs
- Jalapeño Cheddar Bacon Sourdough Biscuit Bombs (easy discard recipe!)
- Everything Bagel Cheddar Sourdough Biscuit Bombs (easy discard recipe!)
- Cinnamon Sugar Sourdough Biscuit Bombs (easy discard recipe)
Sourdough Discard Pizza Biscuit Bombs
These easy sourdough discard pizza bombs are stuffed with pepperoni and melty cheese, topped with garlic butter and Parmesan, then finished with pizza sauce.
Equipment
- Mixing bowl
- Food scale
- Cheese grater
- 1 9x9 inch baking pan
- Parchment paper
Ingredients
- 250 grams all-purpose flour
- 8 grams (2 teaspoons) baking powder
- 1/4 teaspoon salt
- 1 teaspoon oregano (optional)
- 75 grams cold unsalted butter (grated)
- 21 grams honey
- 200 grams sourdough discard (cold)
- 80 grams cold buttermilk (or heavy cream)
Pizza filling
- 150 grams low-moisture mozzarella cheese
- 75-90 grams pepperoni (roughly chopped or use mini pepperoni)
Cheesy Garlic Butter Topping
- 28 grams unsalted butter (melted )
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Italian seasoning
- pinch of salt
- 25-30 grams finely shredded mozzarella
- 10-15 grams finely grated Parmesan
Instructions
-
Place the butter in the freezer for 15-20 minutes.
In a large bowl whisk together the flour, baking powder, salt, and oregano.
-
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.
Need more time? Sourdough pizza biscuit bomb dough can be refrigerated for up to 24 hours.
How to shape sourdough biscuit bomb dough
-
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 using a food scale for accuracy.
-
Take each piece of dough, flatten it out a bit, and a few cubes of cheese (around 12 grams) and pepperoni 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, top, & bake the pizza biscuit bombs
-
Preheat the oven to 425 degrees F once ready to bake the sourdough biscuit bombs.
-
Brush each biscuit bomb with the melted garlic butter and top with some mozzarella, Parmesan, and add a few more pepperoni slices if desired.
-
Bake for 18-20 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.
-
Feel free to top with fresh Parmesan and basil if desired. Enjoy warm with marinara sauce for dipping!
-
Sourdough pizza biscuit bombs are best served warm but can be reheated in a toaster oven or air fryer. Keep them in an airtight container for 2-3 days in the fridge.
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