DESSERT

Pillsbury Biscuit Garlic Butter Cheese Bombs: Cheesy, Garlicky, & Irresistibly Flaky! 🧀🧄💣

Get ready for an explosion of flavor! These Pillsbury Biscuit Garlic Butter Cheese Bombs are a magical fusion of golden, flaky biscuits, gooey melted cheese, and a rich, fragrant garlic herb butter.2 They are incredibly simple to make, using readily available ingredients, yet they taste utterly gourmet. Perfect as an easy appetizer, a delightful side for pasta night, or a quick, satisfying snack, these cheese bombs are guaranteed to disappear quickly from any table.3 Say goodbye to complicated recipes and hello to instant cheesy gratification!

What Makes This “The Best”: Keys to a Perfect Cheese Bomb ✨

This recipe focuses on maximizing flavor and achieving that ideal cheesy, buttery texture:

  • The Right Biscuit: Pillsbury Grands! biscuits are typically preferred for their larger size and flaky layers, allowing for a good cheese-to-biscuit ratio and a tender texture.
  • Melty Cheese: Mozzarella is the classic choice for its incredible meltability and mild flavor, but a mix with other cheeses can add more complexity.4
  • Fresh Garlic & Herbs: While garlic powder is convenient, using freshly minced garlic in the butter mixture provides a much more vibrant and aromatic flavor. Fresh parsley adds color and a fresh note.
  • Generous Butter Coating: Don’t be shy with the garlic butter! It’s what gives these bombs their golden crust, rich flavor, and helps them brown beautifully.
  • Proper Sealing: A tight seal around the cheese is crucial to prevent leaks and ensure all that gooey goodness stays inside.5
  • Optimal Baking: High heat and a relatively short baking time ensure the biscuits puff up and turn golden without overcooking the cheese until it’s tough.

Ingredients: Your Cheesy Bomb Arsenal 🛒

This recipe yields 8-16 cheese bombs, depending on whether you halve the biscuits. (Using 8 Grands biscuits, cutting each in half makes 16 smaller bombs, which are great for appetizers).6

I. For the Biscuit & Cheese:

  • 1 can (16.3 oz / 462g) Pillsbury Grands! Refrigerated Biscuits (8 count, original or buttermilk)
    • Function: The flaky, buttery base.
  • 8 oz (225g) Mozzarella Cheese, either 8 mozzarella string cheese sticks (halved) or a block of low-moisture, part-skim mozzarella cut into 16 cubes (approx. 1-inch / 2.5 cm cubes)
    • Function: The melty, gooey core!

II. For the Garlic Butter Coating:

  • ½ cup (113g) Unsalted Butter, melted
  • 3-4 cloves Garlic, minced (about 1 tbsp), fresh is highly recommended!
    • Function: Intense aromatic flavor.
  • 1 tbsp Fresh Parsley, finely chopped (plus more for garnish)7
    • Function: Freshness, color, and herby notes.
  • 1 tsp Dried Italian Seasoning (or ½ tsp dried oregano + ½ tsp dried basil)
    • Function: Classic savory herb blend.
  • ¼ tsp Garlic Powder (for extra depth, optional)
  • ¼ tsp Salt (or to taste; adjust based on butter and biscuit saltiness)
  • ⅛ tsp Black Pepper, freshly ground

III. For Serving (Optional):

  • Warm Marinara Sauce (for dipping)
  • Ranch Dressing (for dipping)
  • Grated Parmesan Cheese (for sprinkling after baking)8

Step-by-Step Preparation: Crafting Your Cheesy Delights 📝

Follow these steps for perfect, golden, gooey cheese bombs.

  1. Preheat Oven & Prepare Pan:
    • Preheat your oven to 375°F (190°C).9
    • Line a large baking sheet with parchment paper or a silicone baking mat.10 This prevents sticking and makes cleanup easy.
  2. Prepare Biscuits & Cheese:
    • Open the can of Pillsbury biscuits and separate them into individual rounds.
    • Optional but recommended for more bite-sized bombs: Take each biscuit round and gently separate it into two thinner rounds (like splitting a hamburger bun, but horizontally). You’ll get 16 thinner biscuit pieces from 8 original Grands biscuits. This makes the bombs less doughy and ensures the cheese-to-biscuit ratio is fantastic. If you prefer larger bombs, skip this step and use the full biscuit.
    • If using string cheese, cut each stick in half. If using block mozzarella, cut into 16 roughly 1-inch (2.5 cm) cubes. You’ll need one piece of cheese per biscuit half (or 2 per full biscuit if not splitting).
  3. Assemble the Cheese Bombs:
    • Place one biscuit round (or half-biscuit) flat in the palm of your hand.
    • Place one piece of mozzarella cheese (or 2 cubes if using a full biscuit) in the center of the biscuit dough.
    • Carefully bring the edges of the biscuit dough up and over the cheese, pinching the seams tightly together to seal the cheese completely inside. Roll it gently in your hands to form a smooth ball.
    • Crucial Tip for No Leaks: Ensure the seams are completely sealed! Any gaps will allow the molten cheese to escape during baking. You can also place the seam-side down on the baking sheet for extra security.
    • Place the assembled cheese bombs on the prepared baking sheet, leaving about 1 inch (2.5 cm) of space between each one to allow for expansion.
  4. Prepare the Garlic Butter Coating:
    • In a small bowl, melt the ½ cup unsalted butter.
    • Stir in the minced garlic, chopped fresh parsley, dried Italian seasoning, garlic powder (if using), salt, and black pepper. Mix well until everything is combined.
  5. Coat and Bake:
    • Using a pastry brush, generously brush the tops and sides of each cheese bomb with the prepared garlic butter mixture. Don’t be shy; aim to use most of it now, reserving a tiny bit for brushing once they come out of the oven if you like.
    • Place the baking sheet in the preheated oven.
    • Bake for 10-15 minutes, or until the biscuits are puffed up, golden brown on top, and the cheese inside is melted and gooey. Baking time can vary slightly depending on your oven and biscuit size.
    • Monitor closely: If they start browning too quickly, you can loosely tent them with foil. Don’t overbake, as this can make the cheese tough or cause it to leak.
  6. Final Touch & Serve:
    • Once baked, remove the cheese bombs from the oven.
    • If you reserved any, immediately brush them with any remaining garlic butter for an extra sheen and flavor boost.
    • Optional: Sprinkle with grated Parmesan cheese while hot for an extra cheesy crust.
    • Allow them to cool for just a few minutes before serving (they will be very hot inside!).
    • Serve warm with marinara sauce or ranch dressing for dipping.

Pro Tips for THE BEST Pillsbury Biscuit Garlic Butter Cheese Bombs ✨

  • Pat the Dough Dry (Optional but helpful): If your biscuits feel a little damp, a very light pat with a paper towel can help them get even crispier.
  • Don’t Over-Flatten: When preparing the biscuit rounds, don’t flatten them too much. You want enough dough to comfortably wrap around the cheese without tearing. A gentle flattening with your hand is usually sufficient.
  • Mix Your Cheeses: While mozzarella is classic, consider a mix! Half mozzarella and half provolone, cheddar, or even pepper jack (for a spicy kick!) can add fantastic flavor complexity.
  • Fresh vs. Dried Garlic: Freshly minced garlic yields a superior flavor. If you must use garlic powder in the butter, increase it slightly (e.g., 1.5 tsp) to compensate.
  • Herb Variations: Feel free to swap out or add other fresh or dried herbs like fresh basil, dill, chives, or rosemary (use sparingly with rosemary, as it’s potent).
  • Even Coating: Ensure every surface of the biscuit is coated with that glorious garlic butter for maximum flavor and browning.
  • Seam-Side Down: Placing the seam side down on the baking sheet helps to keep the cheese enclosed as the biscuit bakes and expands.
  • Serve Warm: These are best served hot out of the oven when the cheese is at its peak gooey, stretchy perfection.

Creative Variations & Customizations 🌈

These cheese bombs are incredibly versatile!

  • Spicy Kick: Add a pinch of red pepper flakes to the garlic butter, or put a sliver of jalapeño with the cheese inside.
  • Bacon Bombs: Add a tiny piece of cooked, crumbled bacon inside with the cheese before sealing.
  • Pepperoni Pizza Bombs: Add a few mini pepperoni slices with the cheese.
  • Everything Bagel Seasoning: Sprinkle a little Everything Bagel seasoning on top before baking for a savory, crunchy crust.
  • Honey Garlic Glaze: For a sweet-savory twist, add a teaspoon of honey to the garlic butter.
  • Different Dips: Beyond marinara and ranch, try a creamy pesto dip, a spicy aioli, or a simple sour cream and chive dip.

Serving Suggestions and Perfect Pairings 🍽️

These are fantastic on their own or as part of a meal.

  • Appetizer: The ultimate party snack!
  • Side Dish: Perfect with pasta dishes (like spaghetti and meatballs or lasagna), chili, soup, or a simple salad.11
  • Breakfast/Brunch: A fun and savory addition to a brunch spread.
  • Kid-Friendly: Almost universally loved by children!
  • Beverage Pairings:
    • Beer: A crisp lager or a light ale.
    • Wine: A light-bodied red like a Pinot Noir, or a dry white like a Sauvignon Blanc.
    • Non-alcoholic: Lemonade, sparkling water, or iced tea.

Storage & Make-Ahead Tips 🧊🗓️

  • Storage (Cooked): Cheese bombs are best enjoyed fresh. Leftovers can be stored in an airtight container in the refrigerator for 1-2 days. The biscuits will soften, and the cheese won’t be as gooey.
  • Reheating: To regain some crispiness and gooeyness, reheat in a toaster oven or regular oven at 300°F (150°C) for 5-10 minutes, or until warmed through. Microwaving is not recommended as it will make them soft and potentially rubbery.
  • Make-Ahead (Unbaked): You can assemble the cheese bombs, brush them with garlic butter, and then arrange them on the parchment-lined baking sheet. Cover the baking sheet loosely with plastic wrap and refrigerate for up to 12-24 hours before baking. You may need to add a couple of minutes to the baking time.
  • Freezing (Unbaked):
    • Assemble the cheese bombs, but do not brush with butter yet.
    • Place them in a single layer on a baking sheet and freeze until solid (about 1-2 hours).
    • Once solid, transfer the frozen bombs to a freezer-safe bag or airtight container. Freeze for up to 1-2 months.
    • To Bake from Frozen: Arrange frozen bombs on a parchment-lined baking sheet. Prepare the garlic butter and brush it on. Bake at 375°F (190°C) for approximately 18-25 minutes, or until golden brown and cooked through. Keep an eye on them.

(Conclusion)

These Pillsbury Biscuit Garlic Butter Cheese Bombs are a testament to how simple ingredients can create something truly spectacular. With their golden, flaky crust, aromatic garlic butter, and luscious molten cheese center, they are an undeniable crowd-pleaser and a perfect example of easy, comforting food. Get ready to bake a batch and watch them disappear! Enjoy!