Jalapeño Cheddar Bacon Sourdough Biscuit Bombs (easy discard recipe!)
These Bacon Cheddar Jalapeño Sourdough Biscuit Bombs are loaded with crispy bacon, sharp cheddar, and fresh jalapeños for the ultimate savory biscuit recipe perfect for breakfast, brunch, or Father's Day.
Equipment
- Mixing bowl
- Food scale
- Cheese grater
- 1 9x9 inch baking pan
- Parchment paper
Ingredients
For the biscuit bomb dough
- 250 grams all-purpose flour
- 8 grams (2 teaspoons) baking powder
- 1/4 teaspoon salt
- 75 grams cold unsalted butter (grated )
- 21 grams honey
- 200 grams sourdough discard (cold)
- 80 grams cold buttermilk or heavy cream
Filling
- 145 grams sharp cheddar cheese (cut into small cubes)
- 80 grams cooked bacon (finely chopped)
- 40 grams diced jalapeno (fresh or canned can be used, remove seeds for mild heat )
Topping
- 2 tablespoons unsalted butter (melted)
- 2-3 tablespoons sharp cheddar cheese (shredded)
Instructions
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*Place the butter in the freezer for 15-20 minutes.
In a large bowl whisk together the flour, baking powder, and salt.
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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.
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Next, add the chopped bacon and jalapenos and mix until combined.
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In a separate bowl whisk together the honey, sourdough discard, and buttermilk or heavy cream.
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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? Jalapeno cheddar bacon sourdough biscuit bomb dough can be refrigerated for up to 24 hours.
How to shape jalapeno cheddar bacon biscuit bombs
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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.
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Lightly flour your work surface and weigh the dough and cut it into 12 equal pieces using a food scale for accuracy.
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Take each piece of dough, flatten it out a bit, and a few cubes of cheese (around 12 grams) to the center. Pinch the dough around the filling and gently roll into a ball.
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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
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Preheat the oven to 425 degrees F once ready to bake the sourdough biscuit bombs.
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Brush each biscuit bomb with the melted butter and top with some shredded cheddar cheese.
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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.
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Optional finishing touch: brush with more melted butter They pair wonderfully with cream cheese or marinara sauce!
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Jalapeno cheddar bacon sourdough 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.
