Here’s a fun and indulgent recipe for Pillsbury Biscuit Garlic Butter Cheese Bombs—crispy, buttery, cheesy, and perfect for a snack or appetizer. 🧀🧄
🧄🧀 Pillsbury Biscuit Garlic Butter Cheese Bombs
Ingredients (makes ~12 bombs)
- 1 can (8-count) Pillsbury refrigerated biscuits
- 4 oz (about 1 cup) shredded mozzarella or cheddar cheese
- 4 tbsp unsalted butter, melted
- 2 cloves garlic, minced (or 1 tsp garlic powder)
- 1 tsp dried parsley or Italian seasoning
- Optional: grated Parmesan cheese for sprinkling
Instructions
- Preheat oven:
Preheat to 375°F (190°C). Line a baking sheet with parchment paper. - Prepare garlic butter:
In a small bowl, mix melted butter, minced garlic, and parsley. - Assemble cheese bombs:
- Flatten each biscuit into a small disk.
- Place about 1 tbsp of shredded cheese in the center of each.
- Fold the biscuit edges over the cheese, pinching to seal tightly into a ball.
- Coat with garlic butter:
Brush each biscuit ball generously with the garlic butter mixture. Sprinkle with Parmesan if desired. - Bake:
Place the balls on the prepared baking sheet. Bake 12–15 minutes, until golden brown and cooked through. - Serve:
Let cool 2–3 minutes. Serve warm, optionally with marinara or ranch for dipping.
🍴 Tips & Variations
- Extra cheesy: Add a mix of mozzarella and pepper jack for a little spice.
- Herb twist: Add rosemary or thyme to the garlic butter for a different flavor.
- Bacon lovers: Add a small piece of cooked bacon inside each cheese bomb before sealing.
- Make ahead: Assemble and refrigerate up to 1 day before baking.
If you want, I can also give a slow-cooker version where you assemble the cheese bombs in a Crock Pot and get a soft, gooey pull-apart style snack.
Do you want that version?
