Garlic Butter Cheese Bombs With Pillsbury Biscuits

Rainy afternoons have always nudged me toward the kitchen. Not for elaborate feasts, but for comfort—the kind that smells like garlic, melts like cheese, and disappears faster than you can say “homemade.” A few weeks ago, in a rush of weekend laziness and fridge-scavenging, I stumbled upon something that now lives rent-free in my snack rotation: garlic butter cheese bombs.

I was halfway through organizing my pantry when I spotted a can of Pillsbury biscuit dough staring at me like it had a mission. Next to it? Leftover string cheese from my niece’s lunchbox stash and a tiny jar of dried parsley begging to be used. Toss in some butter, garlic powder, and marinara from last night’s spaghetti, and the wheels in my head started turning.

I didn’t expect much—just something warm, gooey, and edible. But what came out of the oven? Golden, buttery pillows that pulled apart in the middle with a glorious cheese stretch. My kitchen smelled like an Italian bakery. My taste buds were sold.

That day turned into a little tradition. Now, whenever I need a quick party appetizer, a cozy movie-night bite, or a snack that doubles as therapy, these garlic butter cheese bombs save the day. Minimal effort, major flavor, and they disappear like magic.

If you’ve got 20 minutes, a baking sheet, and a love for cheesy, garlicky comfort food, you’re in for a treat.

Short Description

Pillowy biscuits stuffed with melty mozzarella and coated in garlicky butter—these Garlic Butter Cheese Bombs are the perfect savory snack, appetizer, or side dish, made effortlessly with canned biscuit dough.

Key Ingredients

• 1 can Pillsbury biscuit dough (8-count)
• 8 cubes of mozzarella cheese (or string cheese pieces)
• 3 tablespoons butter, melted
• 1 teaspoon garlic powder
• 1 teaspoon dried parsley (optional)
• Optional: marinara sauce for dipping

Tools Needed

• Baking sheet
• Parchment paper
• Small bowl (for garlic butter)
• Pastry brush (for brushing butter)
• Oven

Cooking Instructions

Step 1: Preheat Your Oven
Set your oven to 375°F (190°C). Line a baking sheet with parchment paper for an easy cleanup and no sticking.

Step 2: Flatten the Biscuit Dough
Open the can of biscuit dough and gently separate the 8 biscuits. Use your fingers to flatten each one slightly into a disk, about 3 inches wide.

Step 3: Add the Cheese Filling
Place a cube (or chunk) of mozzarella right in the center of each biscuit. If using string cheese, cut each stick into 1-inch pieces.

Step 4: Seal the Bombs
Fold the biscuit dough up and over the cheese. Pinch the edges tightly to seal completely. This helps prevent cheese leaks. Flip them over and place seam-side down on your lined baking sheet.

Step 5: Make the Garlic Butter
In a small bowl, combine melted butter, garlic powder, and parsley if using. Mix well.

Step 6: Brush with Garlic Butter
Using a pastry brush, coat the tops of each dough ball generously with the garlic butter mixture. Don’t skip the edges—they brown beautifully.

Step 7: Bake to Golden Perfection
Place the tray in your preheated oven and bake for 13–15 minutes, or until the tops are puffed and golden brown. You’ll know they’re ready when the tops look toasted and the bottoms are lightly crisped.

Step 8: Optional Final Brush & Serve
Right after removing from the oven, brush the tops again with leftover garlic butter for an extra hit of flavor. Serve warm with marinara sauce for dipping.

Why You’ll Love This Recipe

Quick & Easy – Ready in under 20 minutes

Minimal Ingredients – Uses pantry staples

Family-Friendly – Kids love the cheesy center

Versatile – Great as a snack, appetizer, or side

Customizable – Easy to swap fillings or add toppings

Freezer-Friendly – Make ahead and reheat later

Mistakes to Avoid & Solutions

1. Cheese Leakage
Problem: Cheese oozes out while baking.
Solution: Pinch and roll the dough edges tightly to seal. Place seam-side down to keep it secure.

2. Undercooked Dough
Problem: The outside looks done, but the inside’s still doughy.
Solution: Bake until the tops are deeply golden. If unsure, bake 1–2 minutes longer and check the bottoms.

3. Butter Pooling on Tray
Problem: Too much butter makes a greasy mess.
Solution: Use just enough butter to coat—don’t drench them before baking. Save extra for brushing afterward.

4. Hard Cheese Centers
Problem: The cheese doesn’t melt properly.
Solution: Use soft mozzarella or room-temperature string cheese for best melting results.

5. Sticky Dough
Problem: Dough sticks to hands or counter.
Solution: Lightly flour your fingers or work surface while flattening.

Serving and Pairing Suggestions

Serve these cheese bombs warm and fresh from the oven. Perfect as:

– A party appetizer with toothpicks and marinara

– A cozy side to soups or pasta dishes

– A movie-night snack with ranch or garlic aioli

– A game day crowd-pleaser alongside wings or sliders

They’re also great for brunch buffets or served family-style with other small bites.

Storage and Reheating Tips

Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days.

Freeze: Wrap individually and freeze up to 2 months.

Reheat in Oven: Warm at 350°F for 8–10 minutes. Place a foil tent over the top if they brown too quickly.

Reheat in Air Fryer: 350°F for 5 minutes until warmed through.

Avoid Microwave: It softens the texture and the cheese can overcook.

FAQs

1. Can I make these ahead of time?
Yes! Assemble and refrigerate unbaked bombs up to a day in advance. Bake just before serving.

2. What kind of cheese works best?
Low-moisture mozzarella melts beautifully. You can also use cheddar, Monterey Jack, or pepper jack for a kick.

3. Can I use homemade biscuit dough?
Absolutely. If you prefer scratch-made, use any buttery biscuit dough recipe. Just keep the dough soft and easy to seal.

4. How do I keep the bottoms from burning?
Use parchment paper and place the tray in the center of the oven—not too close to the heating element.

5. Can I make these gluten-free?
Yes. Use gluten-free biscuit dough and double-check that all other ingredients (especially marinara) are gluten-free.

Tips & Tricks

– Let the dough come to room temp for 5–10 minutes before flattening—it’s easier to work with.

– Add a pinch of chili flakes to the butter for extra flavor.

– For an herby finish, sprinkle fresh chopped basil or rosemary before baking.

– Make mini versions using half a biscuit for bite-sized party snacks.

– Serve in a cast iron skillet for a rustic, bubbly presentation.

Recipe Variations

1. Jalapeño Popper Cheese Bombs
Swap mozzarella for cream cheese mixed with diced jalapeños.
Flavor: Spicy, creamy, and bold.
Steps: Fill each biscuit with 1 tsp jalapeño cream cheese, seal, and bake the same way.

2. Bacon & Cheddar Bombs
Use shredded cheddar and add a few bacon crumbles to each center.
Flavor: Smoky, savory, satisfying.
Steps: Assemble like usual, but add bacon inside with cheese before sealing.

3. Pizza Bombs
Add a spoonful of pizza sauce and mini pepperoni with the cheese.
Flavor: Classic pizza vibes in snack form.
Steps: Don’t overfill or sauce will leak—seal carefully.

4. Herb & Feta Cheese Bombs
Use crumbled feta and chopped herbs like dill or oregano.
Flavor: Tangy and Mediterranean-inspired.
Steps: Feta is crumbly, so press it gently into the dough before sealing.

Final Thoughts

The buttery aroma, the crispy golden tops, the satisfying pull of cheese when you bite in—it’s everything you want in a comfort food snack. I love that they can swing between a party favorite and a midnight treat with barely a recipe tweak.

They’ve become a go-to for those moments when I want to feed people something warm, without spending hours at the stove. If you’re craving something cozy and quick, this might just be your new favorite too.

And who knows? Maybe next time I’ll try stuffing them with Nutella. Or pepperoni. The biscuit possibilities are endless.