Easy Bacon Cheese Bombs

These quick and easy bacon cheese bombs take stuffed biscuits to a whole new level! A store-bought biscuit gets wrapped around a block of cheddar cheese and chopped bacon then baked to perfection. They’re ooey, gooey, and absolutely delicious.

Sponsored by: Tillamook – all ideas are 100% honest and my own

My oldest son is pretty picky when it comes to food. There are only a couple of things he likes – and one them is orange (aka cheddar cheese). Another is bacon. And a third is bread.

I took him to grab a hamburger the other day and when he opened it up and saw white cheese, he immediately decided he was having none of it because he wanted the orange cheese.

It’s hard to go from having Tillamook Cheddar cheese all the time at home to something else – I get it, I’m picky about my cheese too, just not quite as picky.

For game day Sunday this year, we celebrated with just our family, so I made this delicious cheese board filled with all of our favorite cheesy appetizers. Everything from homemade tacos (with shredded cheese) to baked macaroni and cheese cups, and these bacon cheese bombs.

Out of everything on the board, these bacon cheese bombs were my personal favorite. I mean can you go wrong with bacon, cheese, and biscuits??

The outside is a little crisp and the inside is all melted and gooey, it’s kind of like perfection in a ball. Kids and adults both love them… plus I have a fun little hack for turning these into one of the best football party foods!

Why You’ll Love This Recipe

• Easy – as long as you use the right ingredients, these cheese bombs couldn’t be easier to make. It’s just putting the cheese and bacon in the middle of the biscuit and rolling it up!
• Good warm or cold – while it’s always fun to eat cheese while it’s still really melty, these are actually just as tasty if you eat them at room temp. And you know what that means? They’re great for serving at a party!
• Inexpensive – when you’re feeding a crowd for something like game day Sunday, you don’t want to totally blow your budget! These just take five ingredients and two of those (butter and oregano) you probably already have at home!

Ingredients

Ingredient Notes

• Tillamook Sharp Cheddar Cheese Block – if you can find the 8 oz blocks for this, they’re ideal because you can just cut them into 16 0.5 oz blocks evenly. If you can’t find the 8 oz, the bigger blocks will work as well, you’ll just need to cut them! I’ve found Tillamook works best because it melts so well inside of these cheese bombs!
• Tillamook Farmstyle Thick Cut Shredded Cheddar Cheese – these are optional and used for my hack to make football bacon cheese bombs that I explain in the post below! The thick cut shreds work way better than any regular shredded cheese because they melt into perfect football laces.
• Butter – you’ll need salted butter that’s been melted and cooled slightly (so you don’t burn yourself) to brush onto the tops of the bombs.
• Bacon – any type of bacon will work, just make sure it’s cooked, chopped into bite-size pieces, and nice and crispy. Oh and make sure you drain the bacon – bacon grease will add more liquid to the biscuits and cause issues with them cooking on the outside properly.
• Biscuits – any type of uncooked canned biscuits will work for these, but my personal preference are the ones with butter flakes already added in. The extra butter just gives them a really nice flavor.

How to make cheese bombs

Okay so I said that this easy, and it is. There are just a few key things you’ll need to know to make sure your cheese bombs cook properly! No one wants cheese bombs where all the cheese melted out!

Preheat your oven to 400 degrees and line a baking sheet with parchment paper. The parchment paper will make cleanup easy, even if your cheese melts out!

Prep the Bacon Cheese Bombs

Then start the actual recipe by chopping your bacon into small pieces and your cheese into 0.5 oz cubes. If you’ve already done that, then you can skip to the good part!

Open the can of biscuits and split each biscuit in half so that you have 16 total biscuit pieces. You can either cut them in half long or short wise, it really doesn’t matter – you just need half a biscuit for each cheese bomb!

Place one cube of cheese and a sprinkle of bacon pieces in the center of the biscuit.

Then carefully wrap the biscuit around the bacon and cheese, making sure to seal any holes on the outside.

Roll this into a ball carefully, making sure again that you don’t have any holes in the outer biscuit. Holes lead to cheese baking out.

You can see in the image below that I rolled them into football shapes (see the football cheese bomb section below) but you’d do the exact same thing for the balls, just turn them into balls instead of football ovals.

Brush each of the balls with melted butter then sprinkle the butter lightly with oregano (similar to how I do with these pizza roll ups)

How to make Football Cheese Bombs

The first change to make is to wrap the biscuit around the bacon and cheese then form it into the shape of a football. It doesn’t have to be perfect – you’re going to add cheese laces to the top to give it the football look so any ovalish shape will work.

Then once you’ve brushed the footballs with butter and oregano, add one long thick cut shred across the top of the football and three shorter shreds perpendicular to create football laces.

The Tillamook Thick Cut Shreds are perfect for this because they come in a variety of lengths and the thicker shreds melt really well on top of the biscuit to give the look of laces, something you wouldn’t get from traditional shredded cheese.

Bake the Bacon Cheese Bombs

Place the balls or footballs on the prepared baking sheet, leaving about an inch between the balls so they have room to expand in the oven.

Bake in the preheated oven for 12-15 minutes or until the outside of the ball turns a light golden brown.

Let them cool for a few minutes before serving (they’ll be hot on the inside!) then enjoy warm or at room temperature.

These work great alongside any other football appetizers you might be serving or even just as a fun twist on regular crescent rolls for dinner.

Expert Tips

Make sure to drain the bacon of any bacon grease. If you put greasy bacon (or even not crispy bacon) into the biscuits, the biscuits will soak up the extra liquid and not cook properly.

Let them cool for a minute before eating. This actually gives you a better cheese pull (if that’s what you’re going for) and lets you actually taste the flavor rather than them being so hot, they burn your tongue.

Store any leftover cheese bombs in the refrigerator for up to three days. Any longer and they’ll just get a little soggy. Reheat them by placing in a cold oven, preheating to 400 degrees, and letting them come to temp with the oven. Remove when they’re warm.

Recipe FAQs

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