These Chili Cheese Biscuit Bombs are filled with thick, savory chili and gooey melted cheddar, then wrapped in tender biscuit dough and baked until golden brown. Brushed with seasoned garlic butter, they make an easy, satisfying appetizer with plenty of comforting flavor.
Serve them for game day, parties, movie nights, potlucks, family gatherings, or a fun weeknight dinner.
Prep Time: 20 minutes
Bake Time: 15–18 minutes
Total Time: Approximately 40 minutes
Servings: 16 biscuit bombs
Why You’ll Love This Recipe
- Warm chili and melted cheese filling
- Golden, buttery biscuit crust
- Easy to prepare with refrigerated dough
- Uses simple ingredients
- Perfect for parties and game day
- Convenient individual portions
- Easy to customize
- Delicious with dipping sauces
- Great way to use leftover chili
Ingredients
Chili Cheese Filling
- 1 cup thick chili, cooled
- 8 ounces cheddar cheese, cut into 16 cubes
- 2 tablespoons finely chopped green onions, optional
- 1 tablespoon diced jalapeños, optional
Biscuit Dough
- 1 can (16.3 ounces) refrigerated jumbo biscuit dough
- All-purpose flour for handling the dough, if needed
Garlic Butter Topping
- 3 tablespoons butter, melted
- ½ teaspoon garlic powder
- ½ teaspoon chili powder
- ¼ teaspoon onion powder
- 1 tablespoon chopped parsley or green onions
- 2 tablespoons finely shredded cheddar cheese, optional
How to Make Chili Cheese Biscuit Bombs
Step 1: Preheat the Oven
Preheat your oven to 375°F.
Line a large baking sheet with parchment paper or lightly coat it with nonstick cooking spray.
Step 2: Prepare the Filling
Place the cooled chili in a bowl.
If the chili contains a lot of liquid, strain away some of the excess sauce. The filling should be thick enough to remain inside the biscuit dough.
Stir in the chopped green onions or jalapeños if desired.
Step 3: Prepare the Cheese
Cut the cheddar into 16 small cubes.
Cheese cubes work better than shredded cheese because they are easier to enclose and less likely to escape through the seams.
Step 4: Divide the Biscuits
Open the refrigerated biscuit dough and separate the biscuits.
Carefully divide each jumbo biscuit into two thinner rounds to create 16 portions.
If you’re using smaller biscuits, leave them whole.
Step 5: Flatten the Dough
Gently flatten each piece of dough into a circle approximately 4 inches wide.
Use your fingers or a small rolling pin. Avoid making the center too thin because it needs to support the filling.
Dust your hands with a small amount of flour if the dough becomes sticky.
Step 6: Add the Chili
Place approximately 1 tablespoon of cooled chili in the center of each dough circle.
Avoid spreading the chili close to the edges. Clean edges are easier to seal securely.
Step 7: Add the Cheese
Place one cheddar cube in the center of the chili.
Press it down gently without pushing it through the dough.
Step 8: Seal the Biscuit Bombs
Pull the edges of the biscuit dough up and over the filling.
Pinch the edges together firmly until the filling is completely enclosed.
Inspect the dough for thin areas or openings and pinch them closed.
Step 9: Shape the Bombs
Gently roll each filled biscuit between your hands to create a smooth ball.
Place it seam-side down on the prepared baking sheet.
Leave approximately 2 inches of space between the bombs.
Step 10: Prepare the Garlic Butter
Combine the melted butter, garlic powder, chili powder, and onion powder in a small bowl.
Brush approximately half of the seasoned butter over the biscuit bombs.
Step 11: Bake
Bake for approximately 15–18 minutes, or until the biscuits are puffed and golden brown.
A small amount of cheese may escape during baking, but properly sealed dough should hold most of the filling inside.
Step 12: Add the Final Topping
Remove the biscuit bombs from the oven.
Immediately brush them with the remaining garlic butter.
Sprinkle with parsley, green onions, or finely shredded cheddar if desired.
Step 13: Cool Briefly
Let the chili cheese bombs cool for approximately 5 minutes before serving.
The filling will be extremely hot immediately after baking.
The Best Chili for Biscuit Bombs
Thick chili works best because it stays inside the dough.
You can use:
- Homemade beef chili
- Canned chili
- Turkey chili
- Chicken chili
- Bean chili
- Vegetarian chili
- Leftover chili
Avoid using thin, soup-like chili. If necessary, simmer it uncovered until it thickens, then cool it completely before assembling the bombs.
Chili containing finely crumbled meat and small beans is easier to enclose than chili with large pieces of meat or vegetables.
The Best Cheese to Use
Cheddar provides a familiar chili-and-cheese flavor, but several cheeses work well:
- Sharp cheddar
- Mild cheddar
- Pepper Jack
- Monterey Jack
- Colby Jack
- American cheese
- Mozzarella
- Smoked cheddar
Cut the cheese into small cubes instead of using large pieces. Oversized cubes can stretch or tear the biscuit dough.
How to Prevent the Filling from Leaking
The most common problem with biscuit bombs is filling that escapes during baking.
For the best results:
- Use thick, cooled chili
- Don’t overfill the dough
- Keep the edges free of chili
- Pinch the seams firmly
- Place each bomb seam-side down
- Repair thin spots before baking
- Leave space between the bombs
If chili gets on the edge of the dough, wipe it away before sealing. Moist or greasy edges may not stick together properly.
Why Should the Chili Be Cooled?
Warm chili softens the biscuit dough and makes it more difficult to shape.
It may also cause the butter in the dough to melt prematurely, resulting in flatter biscuit bombs.
Refrigerated or room-temperature chili is easier to portion and seal.
Can I Use Homemade Biscuit Dough?
Yes.
Prepare a sturdy biscuit dough and roll it approximately ¼ inch thick. Cut it into circles large enough to hold the filling.
Very soft or delicate dough may tear, so chill it before shaping if necessary.
Pizza dough, crescent dough, and thawed bread dough can also be used, although the texture and baking time will be different.
Chili Dog Biscuit Bombs
Add a small piece of cooked hot dog to each biscuit along with the chili and cheese.
Use approximately half a hot dog per bomb, depending on the size of the dough.
Serve with mustard, ketchup, or extra chili.
Jalapeño Chili Cheese Bombs
Add diced jalapeños to the chili or place one pickled jalapeño slice beside the cheese cube.
Pepper Jack cheese adds even more heat.
Serve with cool sour cream or ranch dressing.
Bacon Chili Cheese Bombs
Add a small amount of crumbled cooked bacon to each biscuit.
You can also sprinkle bacon over the bombs after brushing them with garlic butter.
Taco Chili Biscuit Bombs
Use taco-seasoned ground beef mixed with refried beans in place of traditional chili.
Fill the biscuits with cheddar or a Mexican-style cheese blend.
Serve with salsa, guacamole, and sour cream.
Vegetarian Chili Cheese Bombs
Use thick vegetarian or bean chili.
Black bean, lentil, or three-bean chili all work well. Make sure the vegetables and beans are chopped into small pieces for easier filling.
Air Fryer Chili Cheese Biscuit Bombs
Preheat the air fryer to 350°F.
Arrange the biscuit bombs in the basket with space between them. You may need to cook them in batches.
Air-fry for approximately 8–12 minutes, turning or rotating them if necessary, until the dough is golden and cooked through.
Check early because air-fryer temperatures and cooking times vary.
What to Serve with Chili Cheese Biscuit Bombs
Serve the bombs with:
- Sour cream
- Ranch dressing
- Queso
- Salsa
- Guacamole
- Hot sauce
- Jalapeño ranch
- Ketchup
- Yellow mustard
- Extra warm chili
For a complete meal, add a green salad, coleslaw, roasted vegetables, corn, or seasoned potato wedges.
Can I Prepare Them Ahead?
Yes.
Assemble the biscuit bombs and place them seam-side down on a parchment-lined baking sheet.
Cover them tightly and refrigerate for up to 4 hours before baking.
Brush them with seasoned butter immediately before placing them in the oven.
For the best texture, avoid assembling them a full day ahead because the chili may gradually soften the dough.
Storage
Allow leftover biscuit bombs to cool completely.
Transfer them to an airtight container and refrigerate for up to 3–4 days.
Do not leave them at room temperature for more than two hours because they contain meat and cheese.
How to Reheat Chili Cheese Biscuit Bombs
Reheat the bombs in a 350°F oven for approximately 8–10 minutes.
You can also warm them in an air fryer at 325°F for approximately 4–6 minutes.
The microwave works for quick reheating, but the biscuit exterior will be softer.
Make sure the filling is hot before serving.
Can You Freeze Chili Cheese Biscuit Bombs?
Yes.
Bake the biscuit bombs and allow them to cool completely. Arrange them on a baking sheet and freeze until firm.
Transfer the frozen bombs to a freezer-safe container or bag and freeze for up to 2 months.
Reheat them from frozen in a 350°F oven for approximately 15–20 minutes, or until heated through.
Frequently Asked Questions
Can I use canned chili?
Yes. Choose a thick canned chili and drain away excess liquid if necessary.
Can I use leftover homemade chili?
Absolutely. Leftover chili is perfect as long as it has been refrigerated safely and is thick enough for filling.
Can I use shredded cheese?
Yes, but cheese cubes are easier to contain. If using shredded cheese, compress it into a small mound before adding it to the dough.
Why did my biscuit bombs open?
They may have been overfilled, sealed loosely, or placed with the seam facing upward.
Can I make them without meat?
Yes. Use vegetarian chili, bean chili, or a mixture of seasoned beans and cheese.
Can I use crescent-roll dough?
Yes. Pinch any perforations closed and make sure the dough completely surrounds the filling.
How do I know when they are finished?
The biscuits should be deeply golden and cooked through on the bottom. Pale dough near the seam may require a few more minutes.
Can I make them spicy?
Add jalapeños, Pepper Jack cheese, cayenne pepper, or hot sauce to the filling.
Can I double the recipe?
Yes. Bake the bombs on two baking sheets and rotate the pans halfway through cooking.
Pro Tips
Use cold, thick chili and avoid adding more than one tablespoon to each piece of dough. Overfilling makes the bombs difficult to seal.
Pinch the dough firmly around the filling and place every bomb seam-side down. Brush them with garlic butter both before and after baking for a flavorful, golden finish.
Allow the bombs to cool briefly before serving because the melted cheese and chili filling will be very hot.
Final Thoughts
These Chili Cheese Biscuit Bombs transform simple biscuit dough, savory chili, and cheddar cheese into a warm, shareable appetizer. Each golden biscuit opens to reveal a flavorful chili filling and a gooey center of melted cheese.
Serve them during game day, at parties, or as a playful family dinner with your favorite dips. They’re easy to customize with jalapeños, bacon, hot dogs, taco filling, or vegetarian chili, making them a versatile recipe for almost any occasion.
