Step-by-Step Instructions
Preheat your oven to 400°F (200°C). Line a rimmed baking sheet or baking dish with heavy-duty aluminum foil for easy cleanup, and place a wire baking rack on top if you want maximum airflow around the bacon.
Stuff and Seal the Dough
10 mins
Open the biscuit dough and split each individual biscuit in half horizontally to make smaller portions (or cut them into halves/quarters depending on your preferred size). Place a cube of cheddar cheese right in the center of each piece of dough. Wrap the dough around the cheese and pinch the seams tightly, rolling it between your palms to form a smooth ball.
Cut your bacon strips in half. Take a half-strip of bacon, wrap it securely around a dough ball, and use a second half-strip to wrap it in the opposite direction, covering the dough completely. Secure the bacon in place with a toothpick if needed. Place the wrapped bombs onto your prepared baking sheet.
Bake for 15 to 18 minutes until the bacon begins to brown and crisp up. Carefully remove the pan from the oven and use a pastry brush to coat the top and sides of each bacon bomb generously with BBQ sauce. Return to the oven for an additional 5 minutes until the sauce is bubbly, sticky, and beautifully caramelized.
Pro-Tips for Kitchen Success
Skip the Thick-Cut Bacon: While thick-cut bacon is incredible for breakfast, it stays rubbery in this specific recipe because the dough cooks much faster than the thick meat. Stick to standard, thin-cut bacon strips.
Upgrade the Cheese: Sharp cheddar gives that classic, bold punch that cuts through the sweetness of the BBQ sauce. However, pepper jack works brilliantly if you want a spicy kick, and mozzarella creates an epic, stretchy cheese-pull.
Let Them Cool Slightly: Give the bombs about 3 to 5 minutes to rest before serving. This allows the internal cheese to settle slightly so it doesn't instantly rush out like lava on the first bite.
Serving Suggestion: Serve these bombs warm alongside an extra bowl of BBQ sauce, a side of cool ranch dressing, or honey mustard for dipping
Join the conversation