Pillsbury Birria Beef Bombs – Crispy, Cheesy, and Loaded with Flavor
By Kevin Cossairt
I love taking a classic dish and adding a creative twist, and that’s exactly how these Pillsbury Birria Beef Bombs came to be. I had a batch of slow-cooked birria beef for some recipes I was working on and was thinking about different ways to use it. Birria tacos are always a favorite, but I wanted something a little different—something handheld, crispy, and filled with melty cheese. Then it hit me: why not wrap tender birria beef in flaky Pillsbury biscuits, add gooey cheese and fresh cilantro, then brush them with garlic butter and oregano? The result is a golden-brown, crispy bite with a soft, cheesy center, perfect for dipping in rich consommé. Whether you’re making them for game day, a party, or just a fun dinner idea, these birria bombs are easy to put together, full of flavor, and sure to disappear quickly.
Why You’ll Love These Birria Beef Bombs
- Pillsbury biscuits make prep simple—no homemade dough required
- Slow-cooked birria beef is juicy and packed with deep, smoky flavors
- Cheesy, melty goodness in every bite
- Garlic butter and oregano add an extra layer of flavor
- Crispy on the outside, soft on the inside
- Perfect for dipping in consommé
How to Make Pillsbury Birria Beef Bombs
Step 1: Prepare the Birria Beef
Toast guajillo and ancho chilies to release their flavor, then blend them with chipotle peppers, onion, garlic, apple cider vinegar, and warm spices like cumin, oregano, cinnamon, and smoked paprika. Pour this sauce over a beef chuck roast in a slow cooker or Instant Pot, add beef broth, and let it cook until fork-tender.
Slow Cooker: Low for 6-8 hours
Instant Pot: High pressure for 45 minutes, then natural release
Once cooked, shred the beef and let it soak in the consommé for even more flavor.
Step 2: Assemble the Bombs
Separate the Pillsbury Grands! Biscuits and flatten each one into a 4-inch round. Add a spoonful of shredded birria beef, a sprinkle of cheese, chopped onions, and fresh cilantro to the center. Fold the edges up and pinch to seal. Place the bombs sealed side down on a parchment-lined baking sheet.
Step 3: Add Extra Cheese & Bake
Sprinkle a little extra cheese on top before baking for an even cheesier finish. Bake at 375°F for 15-18 minutes, or until golden brown.
Make Them in Balls or Empanadas Style
375° for 15-18 mins
Step 4: Brush with Garlic Butter
While the bombs are baking, melt butter and mix it with minced garlic, oregano, and salt. Once they come out of the oven, brush them generously with the garlic butter mixture.
Step 5: Serve with Consommé
Strain the reserved birria broth, stir in lime juice, chopped cilantro, and salt, and serve it alongside the birria bombs for dipping. The crispy biscuit soaks up the consommé, making every bite extra flavorful.
Pro Tips for the Best Birria Bombs
- Use Pillsbury biscuits for a light, flaky texture
- Let the beef soak in the consommé before filling for more depth of flavor
- For extra crispiness, bake on a wire rack for better airflow
- Prep ahead by assembling the bombs the night before and baking fresh
- Add diced jalapeños inside for a spicy kick
These Pillsbury Birria Beef Bombs are a bold and delicious way to enjoy birria in a new form. Whether you’re dipping them in consommé or eating them on their own, they’re guaranteed to be a crowd-pleaser.
Pillsbury Birria Beef Bombs – Crispy, Cheesy, and Loaded with Flavor
Print
Pillsbury Birria Beef Bombs – Crispy, Cheesy, and Loaded with Flavor
Description
These Birria Beef Bombs take slow-cooked, tender birria beef and wrap it in flaky Pillsbury biscuits, creating a crispy, cheesy bite with layers of flavor. Before baking, they’re topped with extra cheese, then brushed with garlic butter and oregano as soon as they come out of the oven. The result is a golden-brown, buttery, and cheesy pocket of goodness. Serve them hot with consommé for dipping and enjoy the perfect balance of crispiness and melt-in-your-mouth beef.
Ingredients
For the Birria Beef:
- 2 lbs beef chuck roast (or short ribs)
- 2 dried guajillo chilies, deseeded
- 2 dried ancho chilies, deseeded
- 2 chipotle peppers in adobo sauce
- 1 medium onion, quartered
- 4 garlic cloves
- 2 cups beef broth
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1/2 teaspoon cinnamon
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons apple cider vinegar
For the Consommé (Dipping Sauce):
- 2 cups reserved braising liquid
- 1 teaspoon lime juice
- 1 tablespoon chopped cilantro
- 1/2 teaspoon salt
For the Bombs:
- 1 can (16 oz) Pillsbury Grands! Biscuits
- 1 1/2 cups shredded Mexi-blend cheese, Oaxaca, or Monterey Jack (or cheese cubes for a melty center)
- 1 chopped chipotle pepper in adobo sauce (mix into shredded beef)
- 1/2 cup chopped white onion
- 1/2 cup chopped cilantro
For the Garlic Butter Topping:
- 4 tablespoons butter, melted
- 2 garlic cloves, minced
- 1/2 teaspoon oregano
- 1/2 teaspoon salt
Instructions
Step 1: Prepare the Birria Beef
- Soak dried chilies in hot water for 10 minutes until softened.
- Blend chilies, chipotle peppers, onion, garlic, apple cider vinegar, and spices with 1 cup of beef broth until smooth.
- Place beef in a slow cooker or Instant Pot. Pour blended sauce over the beef, add remaining broth, and cook:
- Slow Cooker: Low for 6-8 hours or high for 4 hours.
- Instant Pot: High pressure for 45 minutes, then natural release for 15 minutes.
- Shred the beef and mix in 1 chopped chipotle pepper for extra heat and smokiness.
- Strain excess liquid from the beef before assembling the bombs.
Step 2: Prepare the Consommé
- Strain 2 cups of the reserved braising liquid into a pot.
- Stir in lime juice, chopped cilantro, and salt. Keep warm for serving.
Step 3: Assemble the Bombs
- Preheat oven to 375°F and line a baking sheet with parchment paper.
- Separate Pillsbury biscuits and flatten each one into a 4.5-inch round.
- Add a spoonful of strained shredded birria beef to the center.
- Top with cheese (shredded or cubes), onions, and cilantro.
- Fold the edges up and pinch to seal into a ball.
- Place bombs seam-side down on the baking sheet.
Step 4: Add Extra Cheese & Bake
- Sprinkle extra shredded cheese on top of each bomb.
- Bake for 15-18 minutes or until golden brown and crispy.
- For extra crispiness, bake on a wire rack so heat circulates evenly.
Step 5: Brush with Garlic Butter
- While bombs are baking, mix melted butter, minced garlic, oregano, and salt.
- Brush bombs generously with garlic butter immediately after baking.
Step 6: Serve with Consommé
- Pour warm consommé into dipping bowls.
- Serve birria bombs hot and enjoy!
Equipment
Ninja Foodi PossibleCooker PRO 8.5 Quart
Buy Now →As an Amazon Associate, I earn from qualifying purchases made through links on this site.
Notes
Pro Tips
- Use Pillsbury Flaky Layers Biscuits for a buttery, pull-apart texture.
- Flatten biscuits to 4.5 inches to hold plenty of filling.
- Strain excess liquid from the beef before stuffing to avoid sogginess.
- Cheese cubes create a gooey center, while shredded cheese blends evenly.
- For a spicy kick, add extra chipotle peppers or a pinch of cayenne.
- Bake on a wire rack for better crispiness.
Brush with extra garlic butter after baking for even more flavor
Let’s Connect!
📌 Save this recipe for later and try it out!
💬 Leave a comment—what’s your favorite way to enjoy birria?
📢 Follow me for more delicious recipes!
📺 YouTube: @KevinsDailyDish
📌 Pinterest: Kevin’s Daily Dish
📩 Check out my full collection of recipes: Kevin’s Daily Dish
Give these birria bombs a try, and let me know what you think! Happy cooking!
