Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
Cook the sausage: In a skillet over medium heat, crumble and cook the sausage until browned and cooked through. Drain excess grease and stir in garlic powder and paprika if using. Let cool slightly.
Prep biscuits: If using large canned biscuits, flatten each one into a 3–4 inch disc with your fingers or a rolling pin. For mini biscuits, flatten slightly.
Assemble: Place about 1–2 tablespoons cooked sausage in the center of each biscuit disc and top with 1–2 teaspoons shredded cheese (be generous!). Pull the edges of the dough up and pinch to seal tightly into a ball. Place seam-side down on the prepared baking sheet.
Brush & sprinkle: Brush each ball with melted butter (or egg wash for a golden shiny finish). Sprinkle with extra cheese or chopped parsley/chives if you like.
Bake: 14–18 minutes for large biscuits (10–12 minutes for minis) — until golden brown and cooked through. Cheese will be melty and the tops golden.
Serve warm — let cool 3–4 minutes so they’re easier to bite without molten cheese escape.
✅ Tips & Variations
Make-ahead: Assemble, place on a baking sheet, cover tightly, and refrigerate up to 24 hours. Bake straight from the fridge (add 2–4 minutes to bake time).
Freezer option: Freeze unbaked assembled bombs on a tray, then transfer to a zip bag. Bake from frozen at 375°F for ~22–28 minutes (cover loosely with foil if browning too quickly).
Spicy kick: Mix a spoonful of salsa or diced jalapeño into the sausage before stuffing.
Cheese variations: Pepper Jack for heat, mozzarella for gooey pull, or mix in some cream cheese for extra creaminess.
Vegetarian swap: Use plant-based sausage or a sautéed mushroom & onion mix.
Air fryer: Preheat to 350°F (175°C) and cook 8–10 minutes (check at 6–7) until golden and cooked through — great for reheating single servings.
Dip ideas: Serve with honey mustard, ranch, marinara, or hot sauce.
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