Pillsbury Biscuit Garlic Butter Cheese Bombs

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Golden, buttery, and oozing with melted cheese—Pillsbury Biscuit Garlic Butter Cheese Bombs are the comfort food snack you didn’t know you needed. With their flaky biscuit layers and gooey, garlicky cheese center, these little bombs offer an explosion of flavor in every bite. They’re the perfect mash-up of simplicity and indulgence, making them a top pick for game days, casual get-togethers, or quick after-school treats.

This recipe transforms store-bought biscuit dough into a mouthwatering, pull-apart masterpiece. Once brushed with garlic butter and baked to a perfect golden hue, these cheese bombs come out soft inside with a crispy, buttery top that begs to be devoured. Best of all? You only need a handful of ingredients and less than 30 minutes.

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Ingredients for this Pillsbury Biscuit Garlic Butter Cheese Bombs

• 1 can (8-count) Pillsbury Grands biscuits
• 8 cubes mozzarella cheese (or cheddar for variation)
• 3 tablespoons melted butter
• 2 cloves garlic, minced
• 1 tablespoon chopped parsley (fresh or dried)
• Optional: grated Parmesan for topping
• Cooking spray or parchment paper for baking

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Step 1: Prep the Oven and Baking Sheet

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or spray it lightly with nonstick cooking spray to prevent sticking.

Step 2: Flatten the Biscuit Dough

Open the can of Pillsbury Grands biscuits and separate the dough into 8 rounds. Flatten each biscuit slightly using your hands or a rolling pin until it’s about 4 inches in diameter.

Step 3: Add the Cheese

Place a cube of mozzarella (or cheddar) in the center of each flattened biscuit round. Carefully fold the dough around the cheese, pinching the edges to seal tightly and form a ball.

Step 4: Arrange and Butter

Place the sealed cheese bombs seam-side down on the prepared baking sheet. In a small bowl, mix the melted butter with minced garlic and parsley. Brush the tops of each biscuit generously with the garlic butter mixture.

Step 5: Bake Until Golden

Bake in the preheated oven for 12 to 15 minutes, or until the biscuits are puffed up and golden brown. If desired, sprinkle with grated Parmesan during the last 2 minutes of baking for a cheesy crust.

Step 6: Cool Slightly and Serve

Remove from the oven and let cool for a few minutes. Serve warm so the gooey cheese center stays melty and delicious.

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Frequently Asked Questions

Can I use a different type of cheese?

Absolutely! While mozzarella melts beautifully, cheddar, gouda, or Monterey Jack are excellent alternatives. For a spicy twist, try pepper jack.

Can I make them ahead of time?

Yes, assemble the bombs and refrigerate them (unbaked) for up to 12 hours. Bake just before serving.

How do I prevent the cheese from leaking out?

Make sure to completely seal the dough around the cheese. Pinch the seams firmly and place them seam-side down.

Can I add other fillings?

You can get creative! Cooked bacon bits, chopped jalapeños, or a sprinkle of Italian seasoning inside the dough work great.

Are they good served cold?

These cheese bombs are best enjoyed warm. Once cooled, the texture and cheese pull won’t be as satisfying.

What can I serve them with?

Pair them with marinara sauce for dipping, or alongside soups like tomato basil or creamy broccoli cheddar for a hearty combo.

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