Gluten-Free Chocolate Chip Biscuit Bombs
These indulgent biscuit bombs transform refrigerated chocolate chip biscuits into gooey, chocolate-stuffed treats. Each biscuit is split, filled with extra chocolate chips, then wrapped and baked until golden. The result is a warm, pull-apart dessert with melted chocolate centers and a sweet drizzle on top. Perfect for weekend breakfasts, after-school snacks, or casual desserts when you want something special without the fuss. The contrast between the tender biscuit exterior and the molten chocolate surprise inside makes these irresistible.
Ingredients
- 1 can refrigerated Pillsbury Chocolate Chip flavored Sweet Biscuits with Icing (12.4 oz, 8 Count)
- ½ cup milk chocolate chips
- 1 tablespoon butter, melted
- 1 teaspoon sugar
- 2 tablespoons milk chocolate chips, for drizzle
Instructions
- 1
Heat oven to 350°F and lightly spray 8-inch round cake pan with cooking spray
- 2
Separate dough into 8 biscuits and split each biscuit in half to make 16 rounds
- 3
Press each biscuit into 3-inch round
- 4
Place 1 rounded teaspoonful chocolate chips in center of each dough round
- 5
Wrap dough around chocolate chips and press edges to seal
- 6
Place seam side down in pan in single layer with spacing
- 7
Brush tops with melted butter and sprinkle with sugar
- 8
Bake 20 to 24 minutes until baked through and golden brown
- 9
Microwave icing uncovered on High 5 to 10 seconds until thin enough to drizzle
- 10
Microwave 2 tablespoons chocolate chips uncovered on High 20 to 30 seconds until melted and smooth
- 11
Drizzle icing and melted chocolate onto biscuits
- 12
Cool 5 minutes before serving
Tips
Press biscuit edges firmly to prevent chocolate chips from leaking during baking.
Space biscuits apart in the pan so they don't stick together while baking.
Let cool for the full 5 minutes to allow chocolate centers to set slightly.
Good to Know
Store covered at room temperature up to 2 days. Reheat in microwave 10-15 seconds.
Can assemble unbaked biscuits up to 4 hours ahead. Cover and refrigerate, then bake as directed.
Serve warm for best chocolate texture. Can be served at room temperature.
Common Mistakes
Don't overfill with chocolate chips to avoid bursting during baking
Ensure edges are well-sealed to prevent chocolate leakage
Substitutions
Dairy-Free Swaps
General Alternatives
Works but requires more prep time
FAQ
Can I use different types of chocolate chips?
Yes, dark chocolate, white chocolate, or even butterscotch chips work well. Adjust quantity to taste preference.
What if I don't have an 8-inch round pan?
Use a 9-inch round pan or 8x8 square baking dish. Baking time may vary slightly.
How long will these keep fresh?
Best eaten same day but keep covered at room temperature up to 2 days. Reheat briefly to restore warm chocolate centers.