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These Chocolate Biscuit Bombs are like the best chocolate danish ever! Only 2 ingredients, they bake up fast; they’re the perfect brunch or dessert recipe.

If you’re like me and always over buy biscuit dough then THIS is the perfect way to use it up. They’re perfect with a side of bacon for breakfast or a side of ice cream as a dessert. Plus: chocolate.

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sliced biscuit bomb on pan of bombs

Easy Chocolate Biscuits

Have you ever opened your fridge and realized you have extra cans of biscuits or crescent rolls or pizza dough? Or is that just me? I’ll often find them on sale and think I’ll make a new recipe (like Crescent Roll Churros or Pull-Apart Bread) but then they often get buried in my fridge and I forget about them until they’re almost expired. Then, I’ll be digging for something and find a can and have to put my mind to work to come up with a recipe idea.

This time I decided to go full on sweet brunch recipe and add CHOCOLATE. When you stuff biscuits with chocolate and cover them with glaze, they taste a lot like a decadent breakfast pastry. While I wouldn’t condone this for a regular breakfast, it’s perfect for a special occasion or Sunday brunch. Or, if you’re like me, it’s DESSERT! The chocolate gets all melty inside the biscuit, making these bombs a chocolate lovers dream.

VIDEO: How to make Chocolate Dessert Biscuits for Brunch

Easy Chocolate Biscuit Bombs in a black pan

Dessert Biscuits Idea

Speaking of bombs, I had no idea what to call these. Chocolate Biscuits didn’t fit, because those conjure up a cookie, in my mind (hello my English and Australian friends!)

Chocolate Bombs don’t work either, because if you google that it’s supposedly some health-food chocolate thing made with roots and coconut oil and honey. (Um, no.)

Then, I thought about my friend Holly’s Garlic Cheese Bombs. Cheese bombs are a cult thing, I guess. I’ve never made them, but they’re all over the internet and the Pillsbury website. Cheese bombs, meatball bombs, pizza bombs….now we can add Chocolate BISCUIT Bombs to that list. Or we’ll just redefine what a chocolate bomb is. Or coin a new phrase: breakfast biscuit bombs!

Chocolate Biscuit Bombs are the perfect brunch or dessert recipe! With only 2-ingredients, these biscuits bake up fast and add a sweet start to your morning.

stack of biscuit bombs cut open on blue plate

2 Ingredient Biscuit Bombs

If you’re looking for an EASY 2-ingredient recipe, this is it. The glaze adds a few more ingredients but really, it’s not required; it just looks prettier in the photos. These are like a cheater recipe for a chocolate croissant without all the work of making croissant dough. Easy chocolate croissants with Pillsbury dough that are much more bread-like, that is. And honestly, more bread is my friend.

You know what else would be amazing in this? Skipping the chocolate chips and using NUTELLA. Nutella biscuit bombs!! #addsittoherlist

Basically you should add this easy breakfast recipe to your repertoire because it’s so easy it’ll come together in minutes for Sunday brunch. If you’re anything like me, minutes for breakfast is a requirement for most recipes.

pan of biscuit bombs with hand picking up one

How to make biscuit bombs out of chocolate:

  1. I used Grands! biscuits, but you can use any kind of biscuit dough or even crescent roll dough for this recipe. I think my 45 minute dinner rolls or potato rolls would work perfectly with this recipe too, if you want to go the homemade route.
  2. Chocolate chips, Nutella, or any kind of candy or chocolate would work perfectly for these.
  3. The glaze is optional, but it sure is pretty!

Other Delicious Recipes to Try:

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Easy Chocolate Biscuit Bombs in a black pan

Easy Chocolate Biscuit Bombs

4.72 from 14 votes
These Chocolate Biscuit Bombs are like the best chocolate danish ever! Only 2 ingredients, they bake up fast; they’re the perfect brunch or dessert recipe.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Yield 8 biscuits
Serving Size 1 roll


  • 1 can 8 count/16.3 ounces/462g Pillsbury Grands! Biscuits or similar product
  • 1 cup (170g) chocolate chips (any kind)
  • ½ cup (57g) powdered sugar
  • 1 teaspoon vanilla extract
  • 1-2 tablespoons heavy whipping cream or milk
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  • Preheat oven to 350°F. Spray a 9-inch round cake pan or pie plate with nonstick cooking spray.
  • Unroll biscuits. Place about 2 tablespoons of chocolate chips in the center and roll up the biscuit to conceal. Place in prepared pan.
  • Bake 12-18 minutes, or until golden brown. Cool at least 10 minutes before icing and/or serving.
  • To make icing: whisk powdered sugar, vanilla, and enough cream to make it a pourable consistency.
  • Store loosely covered for up to 2 days.

Recipe Nutrition

Serving: 1roll | Calories: 380kcal | Carbohydrates: 54g | Protein: 6g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 5mg | Sodium: 460mg | Fiber: 3g | Sugar: 27g
Nutritional information not guaranteed to be accurate
Course Breakfast, Dessert
Cuisine American

Click HERE for more Pillsbury Dough Recipes! 

I love so many brunch recipes! Be sure to check out Amy’s Chocolate Braid or Gerry’s Apricot Danish Braid. If you love biscuit bombs, be sure to check out all of Holly’s. She’s got several, including Garlic Cheddar!

**Did you make this recipe? Don’t forget to give it a star rating below!**

Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

4.72 from 14 votes (10 ratings without comment)

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  1. I made these today and I can’t believe someone really made them before they wrote this recipe. First you can’t “unroll” Grand’s Biscuits! They are in layers which I pulled apart and then laid the chocolate chips on each side and tried to seal the edges to keep the chips in. I cooked them for 8 minutes longer, they were golden brown, but some of the layers inside were still doughy. I’m tossing this recipe unless someone can tell me what I did wrong!

    1. It sounds like you may have used flaky Grands instead of regular ones – those peel apart and sometimes have trouble staying together. As for not being done – you need to bake until the middle is done – sometimes if an oven runs hotter it’ll brown too much on top. Turn the oven down about 25° and/or loosely tent the pan with foil. You can also bake these separate on a cookie sheet instead of in a pan and they’ll cook faster.

    2. When she says unroll the biscuits she’s just talking about the can! You kind of unroll it to open it! But I understand how it was confusing… She should use different wording!