Of course! Pillsbury Biscuit Garlic Butter Cheese Bombs are the ultimate easy, cheesy, and irresistible pull-apart snack. They’re perfect for game day, parties, or a fun side dish.
Here’s a classic recipe that is guaranteed to be a hit.
Pillsbury Biscuit Garlic Butter Cheese Bombs
These are essentially warm, fluffy pockets of dough stuffed with melted cheese, then brushed with a glorious garlic herb butter.
Prep Time: 10 minutes
Cook Time: 10-15 minutes
Yields: 8 cheese bombs
Ingredients
For the Cheese Bombs:
· 1 can (16.3 oz / 8 count) Pillsbury Grands! Southern Homestyle or Buttermilk biscuits
· 4 string cheese sticks, cut in half (or 8 small mozzarella pearls/1-inch cubes of low-moisture mozzarella)
· 2 tablespoons melted butter
· 1 tablespoon grated Parmesan cheese
· 1/2 teaspoon garlic powder
· 1/4 teaspoon dried parsley
· A pinch of salt (optional)
Optional Add-ins:
· 1/4 teaspoon Italian seasoning
· A pinch of red pepper flakes for heat
· Cooked, crumbled bacon or finely chopped pepperoni inside the bombs
Instructions
- Preheat and Prep: Preheat your oven to the temperature specified on the biscuit can (usually 350°F or 375°F). Line a baking sheet with parchment paper or a silicone baking mat. Lightly grease it.
- Prepare the Garlic Butter: In a small bowl, mix the melted butter, grated Parmesan, garlic powder, dried parsley, and a pinch of salt. Set aside.
- Assemble the Bombs:
· Separate the biscuit dough into 8 rounds.
· Flatten each biscuit round with your hands or a rolling pin until it’s about 4-5 inches in diameter. (Thinner edges make sealing easier).
· Place one half of a string cheese (or a mozzarella cube) in the center of each flattened biscuit. - Seal Them Up:
· Gather the edges of the biscuit dough around the cheese and pinch them firmly together at the top. Make sure there are no gaps or holes, or the cheese will leak out while baking.
· Roll the sealed dough ball gently between your hands to smooth it out and ensure it’s round and sealed.
· Place the seam-side down on your prepared baking sheet. Repeat with the remaining biscuits and cheese. - Bake:
· Brush the tops and sides of each dough ball generously with the prepared garlic butter mixture. Reserve a little for after baking.
· Bake for 10-15 minutes, or until the bombs are puffed up and a deep golden brown on top. - The Final Touch: As soon as you take the cheese bombs out of the oven, immediately brush them with the remaining garlic butter. This gives them an extra punch of flavor and a beautiful glossy finish.
- Serve Immediately! Let them cool for just a minute or two (the cheese inside will be molten lava hot!), then serve warm.
Tips for Perfect Cheese Bombs
· The Seal is Key: Pinch the dough very well. If you’re struggling to seal, you can dip your fingers in a little water to help the dough stick together.
· Prevent Leaks: While some oozing is part of the charm, using low-moisture mozzarella (like string cheese or a block you cube yourself) instead of fresh, wet mozzarella will minimize leaking.
· Don’t Skip the Post-Bake Butter: Brushing with garlic butter right after they come out of the oven is a game-changer. The hot dough absorbs the flavor perfectly.
· Get Creative with Fillings:
· Pepperoni Pizza: Add a few small slices of pepperoni with the cheese.
· Cheddar & Bacon: Use a small cube of cheddar and a pinch of cooked bacon bits.
· Jalapeño Popper: Add a small slice of jalapeño and a bit of cream cheese with the mozzarella.
· Everything Bagel: Brush with butter and sprinkle with Everything Bagel Seasoning before baking.
Enjoy these warm, gooey, and incredibly delicious bites! They disappear fast, so you might want to make a double batch.