Step-by-Step Instructions
Prepare the Oil:
Pour two inches of canola oil into a deep heavy pot and heat gradually over medium-high until a thermometer registers exactly 375 degrees Fahrenheit Use a thermometer for safety and accuracy
Sauté Fillings:
Dice the purple onion into very small pieces Sauté gently in a small pan over medium heat with a touch of oil until fragrant and translucent about five minutes Mix in cooked beef steak strips and warm through so the flavors mingle
Form the Bombs:
Crack open the biscuit tube and separate all pieces Use your hands to flatten each biscuit until roughly four inches across Place one spoon of the onion steak mixture on each biscuit dough Add a cube of white Cheddar and a strip of bacon
Seal the Bombs:
Wrap dough fully around filling then pinch and roll so none of the cheese or juices can escape Pinch well at seams for a tight seal and place finished bombs seam side down on a tray
Fry to Golden Perfection:
Lower a few bombs at a time into the hot oil Fry until deep golden and puffed rotating gently with tongs to ensure all sides brown evenly about four to five minutes Drain on paper towels before moving to a platter
You Must Know
- High-protein satisfying snack
- Perfect balance of crisp exterior and gooey cheesy filling
- Portable and great for parties or picnics
White Cheddar is my favorite for this because it melts into streaky ribbons throughout each bite My cousin always sneaks an extra block of cheese just for these We once made a double batch and still had none left for leftovers everyone asked for the recipe
Storage Tips
If you have leftovers cool bombs completely first and store them in an airtight container in the fridge Eat within two days for best taste To reheat pop them in a toaster oven or a regular oven at 350 degrees Fahrenheit for eight minutes to revive that crispy coating Avoid the microwave so you keep the crust from going soggy
Ingredient Substitutions
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