Go Back

Pillsbury Biscuit Garlic Butter Cheese Bombs

These cheesy, buttery bombs are a cozy comfort food that makes for a perfect appetizer, snack, or side dish. Stuffed with cheese and garlic, they are quick to prepare and sure to please any crowd.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 16 minutes
Total Time 31 minutes
Servings: 8 pieces
Course: Appetizer, Side Dish, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

For the Cheese Bombs
  • 1 can Pillsbury refrigerated biscuits (8-count or 10-count) Buttermilk or Grands, depending on size
  • 8–12 oz cheese (shredded mozzarella, sharp cheddar, or small cubes of pepper jack) Choose one or a mix
  • 4 tbsp unsalted butter, melted
  • 2–3 cloves garlic, minced Or 1 tsp garlic powder if preferred
  • 1 tbsp fresh parsley, finely chopped Or 1 tsp dried parsley
  • 1/4 tsp salt For garlic butter
  • 1/8 tsp black pepper
Optional Toppings and Dipping Sauces
  • Flaky sea salt For finishing
  • Extra parsley For finishing
  • Red pepper flakes For finishing
  • Warm marinara, ranch dressing, or garlic aioli For dipping

Method
 

Preparation
  1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
  2. In a small bowl, mix melted butter, minced garlic, parsley, salt, and pepper. Set aside.
  3. Open the biscuit can and separate the biscuits. On a clean surface, gently flatten each biscuit into a 4–5 inch circle with your fingers or a small rolling pin.
  4. Place 1–2 tbsp of cheese (or a cube) in the center of each flattened biscuit. Fold the edges up and pinch to seal completely so the cheese is enclosed. Roll gently to form a smooth ball.
  5. Place the sealed balls seam-side down on the prepared baking sheet, leaving a little space between each.
  6. Brush the tops of each ball generously with the garlic butter mixture. (Reserve a little butter for after baking.) Sprinkle with a pinch of flaky sea salt or garlic powder if you like.
Baking
  1. Bake for 12–16 minutes, or until golden brown and puffed — larger biscuits may need up to 18 minutes. Keep an eye near the end so they don’t over-brown.
  2. Remove from oven and immediately brush with the remaining garlic butter for extra gloss and flavor. Let cool for 2–3 minutes.
  3. Serve warm with your favorite dipping sauces. Enjoy!

Notes

If a few cheese bombs leak, re-seal by pinching again before baking — a little steam release is normal. For a crowd, use two cans and bake on two racks, rotating halfway through. To add spice, include a small cube of jalapeño or a sprinkle of crushed red pepper.