Pillsbury biscuit garlic butter cheese bombs are refrigerated biscuits wrapped around mozzarella, brushed with garlic and herb butter and baked until golden and puffed. Break one open and the cheese stretches. One can of 8 biscuits makes 8 bombs in 22 minutes, start to finish.
How to make them: Flatten each biscuit, set a piece of mozzarella in the center, pinch the dough closed around it and roll into a ball. Place seam-side down, brush with melted butter mixed with garlic powder, Italian seasoning and salt, and bake at 375°F for 10 to 12 minutes. Brush with the rest of the butter and serve warm.
Why You’ll Love Them
- Six ingredients: canned biscuits, mozzarella, butter and three pantry seasonings.
- 22 minutes: 10 to fill, 12 to bake.
- A gooey middle: every bite has melted mozzarella inside.
- Party-ready: serve them with marinara or ranch for game day.
Ingredient Notes
Refrigerated biscuit dough: one 16-ounce can of 8 biscuits. Larger biscuits are easier to wrap around the cheese.
Mozzarella: 4 ounces, cut into 8 equal pieces. Diced string cheese is the easiest filling because it’s already the right shape; shredded mozzarella pressed into a little ball works too.
Butter: 4 tablespoons (half a stick), melted, for brushing before and after baking.
Garlic powder and Italian seasoning: 1 teaspoon each. Two cloves of minced fresh garlic can replace the powder.
Salt: a pinch, stirred into the butter.
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Ingredients
- 1 container refrigerated biscuit dough (16 oz, 8 biscuits)
- 4 oz mozzarella cheese (shredded or diced string cheese)
- 4 tbsp melted butter (half a stick)
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- Pinch of salt
How to Make Garlic Butter Cheese Bombs
1. Heat the oven. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or grease it lightly.
2. Flatten the biscuits. Open the refrigerated biscuit dough container and separate the 8 biscuits. Flatten each biscuit slightly to make room for the cheese.
3. Add the cheese. Cut mozzarella into 8 equal pieces. Place a piece of cheese in the center of each flattened biscuit.
4. Seal. Fold the edges of the biscuit dough around the cheese and pinch to seal. Roll into smooth balls and place seam-side down on the baking sheet.
5. Brush with garlic butter. In a small bowl, mix melted butter, garlic powder, Italian seasoning, and a pinch of salt. Brush generously over each biscuit.
6. Bake. Bake for 10-12 minutes, until golden brown and puffed up.
7. Finish and serve. Remove from the oven and brush with remaining garlic butter. Serve warm with marinara or ranch for dipping.
Tips So the Cheese Stays Inside
- Seal tightly. Pinch every seam closed; any gap lets the cheese leak out in the oven.
- Seam-side down. The weight of the dough keeps the seam shut while it bakes.
- Don’t overfill. One piece of cheese per biscuit is plenty.
- Leave space. Set them a couple of inches apart so they bake evenly and brown on all sides.
- Serve warm. The cheese is stretchiest right out of the oven.
String Cheese or Shredded Mozzarella?
Both work. String cheese is the tidiest: cut each stick into chunks and you have a neat filling that’s easy to wrap and less likely to poke through the dough. Shredded mozzarella melts a little faster and spreads through the middle; press each portion into a small ball with your fingers before you set it on the biscuit, so it’s easier to seal. Either way, use low-moisture mozzarella rather than fresh mozzarella, which releases water and can make the dough soggy.
Variations
- Parmesan top: sprinkle grated Parmesan over the buttered bombs before baking.
- Mini cheese rounds: tuck a small wax-free cheese round inside each biscuit in place of mozzarella.
- Pepperoni: add a few slices of pepperoni with the cheese for pizza bombs.
- A little heat: stir a pinch of red pepper flakes into the garlic butter.
- Fresh herbs: chopped parsley in place of Italian seasoning.
Can You Turn Pillsbury Biscuits into Garlic Bread?
Yes. That’s essentially what this recipe is: canned biscuits brushed with garlic butter before and after baking. Skip the cheese for plain garlic biscuits, or keep it for the cheesy pull-apart kind.
Make Ahead & Storage
Make ahead: Shape and fill the bombs, cover and refrigerate them on the sheet until you’re ready to bake. Brush with butter just before they go in the oven.
Leftovers: Refrigerate within 2 hours in an airtight container and eat within 3 to 4 days. Rewarm them in a 375°F oven or the air fryer for a few minutes so the outside crisps again; the microwave makes the dough soft.
What to Serve With Them
Dip them in warm marinara or ranch. For a full snack table, add 3-ingredient crescent pizza rolls, 3-ingredient crescent sausage bites and spinach puffs with cream cheese.
More biscuit ideas: oven baked 3-ingredient biscuit ranch bombs, Southern 3-ingredient cheddar biscuit bites and homemade butter biscuits.
Frequently Asked Questions
How do you make cheesy garlic bites?
Wrap biscuit dough around a piece of mozzarella, seal it, brush with garlic butter and bake at 375°F for 10 to 12 minutes.
Can I use string cheese?
Yes. Diced mozzarella string cheese is the easiest filling.
How do I keep the cheese from leaking out?
Pinch the seams tightly and bake the bombs seam-side down.
How do I upgrade Pillsbury biscuits?
Stuff them with cheese and brush them with garlic butter and herbs, like these bombs.
Can I make them ahead?
Yes. Shape and fill them, refrigerate on the baking sheet, then butter and bake when ready.
What do you dip cheese bombs in?
Marinara or ranch.
How long do leftovers keep?
3 to 4 days in the refrigerator. Rewarm in the oven or air fryer.
Final Notes
Seal the seams well, bake them seam-side down and brush on the last of the garlic butter while they’re hot. If you try them with Parmesan or pepperoni, tell me in the comments how they turned out.
Pillsbury Biscuit Garlic Butter Cheese Bombs
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Ingredients
- 1 container refrigerated biscuit dough 16 oz, 8 biscuits
- 4 oz mozzarella cheese shredded or diced string cheese
- 4 tbsp melted butter half a stick
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- Pinch of salt
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or grease it lightly.
- Open the refrigerated biscuit dough container and separate the 8 biscuits. Flatten each biscuit slightly to make room for the cheese.
- Cut mozzarella into 8 equal pieces. Place a piece of cheese in the center of each flattened biscuit.
- Fold the edges of the biscuit dough around the cheese and pinch to seal. Roll into smooth balls and place seam-side down on the baking sheet.
- In a small bowl, mix melted butter, garlic powder, Italian seasoning, and a pinch of salt. Brush generously over each biscuit.
- Bake for 10-12 minutes, until golden brown and puffed up.
- Remove from the oven and brush with remaining garlic butter. Serve warm with marinara or ranch for dipping.
Notes
Nutrition
Nutrition values are estimates based on the listed ingredients and serving count. Actual values vary with brands, cuts and portion sizes.
