Brisket and Beer Cheese Bombs
Indulge in flaky pastries filled with tender brisket and creamy beer cheese, perfect for any gathering or family dinner.
Ingredients
For the Filling
- 2 cups Pulled brisket Tender and succulent
- 1 cup Beer cheese dip Creamy and tangy
For the Bombs
- 1 can Biscuit dough Warm and flaky when baked
- 1 teaspoon Baking soda For the pretzel bath
- 1 cup Warm water To dissolve baking soda
- 1 teaspoon Salt For sprinkling on top
- 2 tablespoons Melted butter For brushing on top
Instructions
Preparation
- Pull the brisket into small chunks and toss with beer cheese dip until coated.
- On a floured counter, press each biscuit flat and roll it to about a quarter-inch thick.
- Drop a scoop of the brisket and beer cheese mixture onto the flattened dough. Pinch edges tightly and roll into a ball.
Pretzel Bath and Baking
- Mix baking soda into warm water until cloudy.
- Dip each filled ball quickly into soda bath.
- Place bombs seam-side down on a parchment-lined baking sheet and sprinkle with salt.
- Bake until golden, then remove and brush with melted butter.
Notes
Serve hot and enjoy with your favorite dips or as is. Can also be frozen unbaked for later use.