Prepare Your Station: Set up your breading station with three bowls: Bowl 1 with all-purpose flour, Bowl 2 with whisked eggs mixed with milk, and Bowl 3 with crushed graham crackers. For the graham crackers, use a food processor or place them in a zip-top bag and crush with a rolling pin until fine.

Assemble the S'mores Bombs: Open the biscuit dough and separate into 8 pieces. Flatten each piece into a 4-inch circle. Place 1 square of chocolate and 1 marshmallow in the center of each dough piece. Carefully wrap the dough around the filling and pinch the seams closed to form a sealed ball, ensuring no openings remain to prevent leaking during frying.

Bread the Bombs: Roll each sealed dough ball in the flour to coat completely. Dip into the egg wash, covering all sides evenly. Then roll generously in the crushed graham cracker crumbs, pressing gently to ensure good adhesion. Set aside on a tray while heating the oil.

Fry to Perfection: Pour about 2 inches of vegetable oil into a deep skillet or saucepan and heat to 350°F (175°C), using a candy thermometer for accuracy. Carefully lower 2–3 bombs at a time into the oil using a slotted spoon. Fry for 1–2 minutes on each side or until they reach a beautiful golden brown color. Remove and place on a paper towel-lined tray to drain excess oil.

Add the Finishing Touch: Once the bombs have cooled slightly (but are still warm), dust them with powdered sugar. For extra indulgence, drizzle with melted chocolate, marshmallow sauce, or caramel. Optionally sprinkle with sea salt flakes for a sophisticated sweet-salty contrast.