The first time I bit into one of these Pillsbury biscuit garlic butter cheese bombs, I swear I was instantly hooked – gooey, melty cheese wrapped in pillowy biscuit dough, all drenched in rich garlic butter. It’s the kind of appetizer that disappears the second you put it on the table. You know those recipes that just feel like a win every single time? This is mine. I started making these during football season as a quick, crowd-pleasing snack, and, honestly, now I pull out this recipe for just about any get-together. There’s something about the combination of golden, buttery biscuits, soft cheese, and that punchy garlic flavor that makes people literally hover by the oven.
Pillsbury biscuit garlic butter cheese bombs are a party snack miracle – quick to assemble, super cheesy, and outrageously delicious. If you’re anything like me, you’re always on the lookout for snacks that don’t require hours in the kitchen but still make everyone ask for the recipe. The secret? Using Pillsbury biscuit dough as the base. It’s foolproof, bakes up perfectly every time, and you can stuff it with just about any cheese you have on hand. After testing a bunch of variations (I’ve tried everything from mozzarella to cheddar to even spicy pepper jack), this is the combo that never lets me down.
Whether you need an easy appetizer for a game night, a cozy snack to share on movie night, or a quick bite for a holiday party, these cheese bombs check all the boxes. They’re so simple that my kids love helping roll them up (although more cheese seems to end up in their mouths than in the dough—go figure). As someone who’s baked these more times than I can count, I can honestly say this is one of those recipes I trust every single time. So, if you’re hunting for the ultimate easy party snack, Pillsbury biscuit garlic butter cheese bombs are about to become your new go-to.
Why You’ll Love This Recipe
- Super Quick & Easy: These Pillsbury biscuit garlic butter cheese bombs come together in under 30 minutes. Perfect for those last-minute snack emergencies (you know they happen!).
- Minimal Ingredients: No need for a long grocery list. Just grab a can of Pillsbury biscuits, your favorite cheese, some butter, garlic, and a sprinkle of herbs. That’s it!
- Ultimate Crowd-Pleaser: I’ve served these at birthday parties, potlucks, and even as a side with Sunday dinner. Kids and adults both go wild for them. I’ve never had leftovers.
- Cheesy, Buttery Goodness: Each bite delivers the perfect mix of soft, fluffy biscuit, gooey melted cheese, and garlicky butter. It’s dangerously addictive.
- Perfect for Any Occasion: Game day? Check. Holiday gatherings? Check. Weeknight snack attack? Double-check. There’s no wrong time for cheese bombs.
This recipe stands out because it’s not just another biscuit snack – it’s the best version I’ve landed on after lots of tweaking. Blending real garlic into the butter makes a difference (don’t settle for garlic powder alone). I also brush the tops twice: once before baking, once after, for that extra glossy, flavor-packed finish. And using Pillsbury biscuit dough means you don’t have to fuss with measuring flour or waiting for dough to rise. It’s part shortcut, part genius kitchen hack.
Honestly, there’s something deeply comforting about pulling a tray of these cheese bombs from the oven. It’s the kind of food that makes people smile, that disappears in minutes, and that’s just so fun to make (and eat!). If you’re looking for a way to impress your friends without stressing out, you can’t go wrong with these Pillsbury biscuit garlic butter cheese bombs. I promise, one bite and you’ll be hooked too.
Ingredients Needed
This recipe is all about keeping things easy and delicious. These simple ingredients work together to give you that incredible pull-apart, cheesy, garlicky bite every time. You probably have almost everything you need already!
- 1 can (16.3 oz / 460g) Pillsbury Grands! Flaky Layers Biscuits (8-count, regular size works best, but homestyle is fine too)
- 8 oz (225g) mozzarella cheese, cut into 16 cubes (or use cheddar, Monterey Jack, or your favorite melting cheese – fresh mozzarella gives the best melt)
- 4 tbsp (56g) unsalted butter, melted (adds rich flavor and helps the garlic stick; salted butter works too, just use less added salt)
- 3 cloves garlic, very finely minced or pressed (fresh garlic gives the best punch, but you can sub 1 tsp garlic powder in a pinch)
- 1 tbsp fresh parsley, chopped (or use 1 tsp dried parsley if that’s what you have)
- 1/2 tsp Italian seasoning (optional, but adds a nice herby touch)
- Pinch of salt and black pepper (to taste; I like a little extra cracked black pepper on top)
- Optional for topping:
- Grated Parmesan cheese (for a golden, cheesy crust)
- Crushed red pepper flakes (if you like a little heat)
Ingredient Tips & Substitutions:
- If you’re gluten-free, Pillsbury now makes a gluten-free biscuit dough in some stores – or use your favorite gluten-free biscuit substitute.
- Lactose intolerant? Swap in lactose-free cheese or vegan cheese (though melting qualities may vary).
- For a low-carb version, try using a low-carb biscuit dough (like the ones made with almond flour). It won’t be exactly the same, but it’s close!
- Fresh herbs make a big difference, but dried totally works in the winter months.
- I’ve even stuffed these with little pieces of cooked bacon or pepperoni for a fun twist—totally optional, but always a hit.
I personally love using Galbani mozzarella for the cheese bombs, but Sargento or even store brand mozzarella is great too. Just make sure to cut your cheese cubes small enough to fit inside the biscuit dough. And don’t be afraid to get creative – this recipe is super forgiving!
Equipment Needed
- Baking sheet or cookie sheet (I use a rimmed one to catch any melty cheese that escapes… and for easier cleanup!)
- Parchment paper or nonstick spray (keeps the cheese bombs from sticking and makes lifting them off a breeze)
- Small bowl (for mixing the garlic butter; I just pop mine in the microwave to melt the butter)
- Pastry brush or spoon (for brushing the garlic butter on top; a silicone brush is easiest, but a spoon works in a pinch)
- Sharp knife or bench scraper (to cut the cheese into cubes and open the biscuit dough)
- Cooling rack (optional, but helps keep the bottoms crisp after baking)
If you don’t have a pastry brush, you can just drizzle the garlic butter with a spoon – it doesn’t have to be fancy. I’ve used a regular old spatula to move the bombs, but tongs work too. If you don’t have parchment, a well-greased pan is fine, but clean-up might be trickier. And honestly, any basic baking sheet will do – no need for anything expensive or high-tech.
Preparation Method
- Preheat your oven: Set your oven to 375°F (190°C). Line a baking sheet with parchment paper or coat with nonstick spray. This makes clean-up so much easier, especially if any cheese leaks out.
- Prepare the cheese: Cut 8 oz (225g) mozzarella into 16 equal cubes, about 1/2 inch (1.25 cm) each. If you’re using string cheese, just cut each stick into 4 pieces. Tip: Keep the cubes small enough so the biscuit dough can wrap around them completely – otherwise, cheese may ooze out.
- Open the biscuits: Carefully pop open your can of Pillsbury biscuits. Separate them, then gently pull each biscuit in half to make 16 pieces. If you want smaller bombs, you can even cut each biscuit into thirds, but halves give the best ratio of bread to cheese.
- Shape the bombs: Flatten each biscuit piece with your hands until it’s about 3 inches (7.5 cm) wide. Place a cube of cheese in the center. Fold the dough around the cheese, pinching the seams tightly. Roll gently in your palms to seal. Place seam-side down on your prepared baking sheet, spaced about 2 inches (5 cm) apart.
- Mix the garlic butter: In a small bowl, combine 4 tbsp (56g) melted butter, 3 minced cloves garlic, 1 tbsp chopped parsley, 1/2 tsp Italian seasoning, and a pinch of salt and pepper. Stir well. If you love garlic (like me), use all 3 cloves. For milder flavor, use 2.
- Brush before baking: Using a pastry brush or spoon, lightly brush half the garlic butter over the tops of the cheese bombs. Don’t drown them – you want a light, glossy coat.
- Bake: Pop the tray in the oven and bake for 13-15 minutes, or until the cheese bombs are golden brown and puffed. If you notice the tops getting too brown, cover loosely with foil for the last 2-3 minutes.
- Finish with more butter: Remove from oven and immediately brush with the remaining garlic butter. Sprinkle with grated Parmesan and a pinch of red pepper flakes if you like a little heat.
- Cool briefly and serve: Let the cheese bombs sit for 3-5 minutes before serving – the cheese inside will be molten hot! Transfer to a cooling rack if you want crisp bottoms, or just serve straight from the tray.
Troubleshooting tips: If your cheese leaks out, don’t stress – it happens to the best of us. Just pinch the seams tightly and maybe use a little less cheese next time. If your biscuit dough feels too sticky, dust your hands with a bit of flour. And if you want a deeper garlic flavor, you can infuse the butter with garlic by gently heating it for a minute before mixing in the herbs.
My personal favorite step? Brushing them with butter twice – it’s what gives that irresistible bakery-style finish!
Cooking Tips & Techniques
- Seal the dough well: Make sure you pinch those seams tight when wrapping the cheese. If not, you’ll get some cheese lava on your pan (which, honestly, is still tasty, but messy!).
- Don’t overstuff: I’ve learned the hard way that too much cheese = a big mess. Stick to small cubes, about 1/2 inch, so the dough can fully enclose them.
- Double up on garlic butter: Brush before and after baking for max flavor and that shiny, bakery finish.
- Watch your oven: Every oven is a little different. Start checking at 12 minutes – the bombs should be deeply golden, but not burnt. If the bottoms are browning too fast, move the tray up a rack.
- Let them rest: Cheese will be gooey-hot straight from the oven. Give them a few minutes to set – trust me, your tongue will thank you.
- Batch baking: These cheese bombs bake up best when spaced out. If you’re making a double batch, use two trays and swap their positions halfway through for even browning.
Honestly, my biggest mistake early on was not sealing the dough enough – I’d open the oven to find rivers of cheese. Now I spend an extra few seconds making sure everything’s tucked in tight, and it’s made all the difference. If you’re multitasking, prep the garlic butter while the bombs bake so everything’s ready for that final brush. And if you want extra-crispy bottoms, bake directly on a well-greased tray (just be ready for a little more clean-up). Consistency gets easier every time you make them.
Variations & Adaptations
- Cheese Swap: Not a mozzarella fan? Try cheddar (for a sharp kick), Monterey Jack (super melty), or even pepper jack for some heat. I’ve even mixed in a little cream cheese for extra goo.
- Meat Lovers’ Bombs: Add a slice of pepperoni, cooked bacon, or prosciutto inside with the cheese. It turns these into mini pizza pockets!
- Herb & Spice Twist: Mix in basil, chives, or rosemary into the garlic butter for a different herby vibe. Or sprinkle everything bagel seasoning on top before baking for a fun twist.
- Gluten-Free Option: Use gluten-free biscuit dough (store-bought or homemade) and make sure your cheese is GF-certified. They’ll be a bit more delicate, but just as tasty.
- Dairy-Free/Vegan Adaptation: Swap in vegan butter and your favorite dairy-free cheese shreds. I’ve tested with Miyoko’s mozzarella-style and it actually works pretty well!
One of my personal favorite twists is to stuff a little bit of cooked, crumbled Italian sausage in with the cheese – it’s like a mini calzone! And for holidays, I’ll add a dash of smoked paprika to the butter for a deeper flavor. Don’t be afraid to get creative; this recipe is incredibly flexible!
Serving & Storage Suggestions
Serving: These Pillsbury biscuit garlic butter cheese bombs are best served warm, right out of the oven. I like to pile them on a big plate or wooden board, sprinkled with extra parsley and a little Parmesan for that wow factor. Pair with a bowl of warm marinara or ranch for dipping – it takes them over the top.
Drinks: For parties, serve these with sparkling water, lemonade, or a crisp white wine. They’re also perfect with a cold beer or a mug of tomato soup for cozy nights in.
Storage: Store leftovers (if you somehow have any!) in an airtight container in the fridge for up to 3 days. To reheat, pop them in a 350°F (175°C) oven for 5-6 minutes or microwave for 20-30 seconds until warm. The cheese won’t be quite as gooey as fresh, but they’re still delicious.
Freezing: You can freeze baked cheese bombs – just cool completely, wrap well, and freeze for up to a month. Reheat from frozen in a 350°F oven for 10-12 minutes.
Honestly, the flavors get even better after a day – the garlic butter soaks into the biscuit and the herbs really shine. But nothing beats that first oozy, melty bite!
Nutritional Information & Benefits
Each cheese bomb (when made with mozzarella and standard Pillsbury biscuits) is approximately:
- Calories: 140
- Protein: 4g
- Fat: 7g
- Carbohydrates: 14g
- Sodium: 350mg
The real nutritional win here? Mozzarella cheese provides calcium and protein, while garlic and herbs bring antioxidants and flavor. If you use whole wheat biscuits or add in veggies (like a little spinach), you can sneak in extra fiber. This recipe can fit into a vegetarian diet (just check your cheese), and with the right swaps, you can make it friendly for gluten-free or dairy-free eaters. Allergens to note: contains dairy, gluten, and possibly eggs (check biscuit label). I love that these cheese bombs satisfy salty, cheesy cravings without deep frying or tons of fuss.
Conclusion
There’s a reason Pillsbury biscuit garlic butter cheese bombs have become my go-to party snack – they’re quick, crazy delicious, and so much fun to share. Whether you’re prepping for a big gathering or just want something special for movie night, these little bites always hit the spot. I love how easy they are to customize, so you can make every batch your own.
Give them a try, and don’t be afraid to play with the flavors or cheeses you love best. Let’s face it, cheesy bread is always a good idea! If you make these, I’d love to hear your twist – drop a comment, share your creation, or tag me on Pinterest. Happy snacking, friends, and here’s to more cheesy, buttery, garlicky moments ahead!
FAQs About Pillsbury Biscuit Garlic Butter Cheese Bombs
Can I make Pillsbury biscuit garlic butter cheese bombs ahead of time?
Absolutely! You can assemble them a few hours ahead and keep covered in the fridge. Bake just before serving for the best gooey cheese pull.
What’s the best cheese to use for cheese bombs?
Mozzarella is the classic for that stretchy, melty center. Cheddar, Monterey Jack, or pepper jack also work great. Use block cheese for the best melt – pre-shredded cheese doesn’t melt as smoothly.
How do I prevent the cheese from leaking out?
Pinch the dough seams tightly and make sure the cheese cube is fully wrapped. If you see any holes, patch them before baking. Don’t overfill!
Can I freeze cheese bombs?
Yes! Freeze baked, cooled cheese bombs in a zip-top bag for up to a month. Reheat from frozen in a 350°F oven until hot and bubbly.
Are these cheese bombs vegetarian?
They can be! Use vegetarian-friendly cheese and check your biscuit ingredients for any animal-based additives. Skip the pepperoni or bacon if you want to keep it vegetarian-friendly.
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Pillsbury Biscuit Garlic Butter Cheese Bombs
- Total Time: 25 minutes
- Yield: 16 cheese bombs 1x
Description
These Pillsbury biscuit garlic butter cheese bombs are the ultimate easy party snack—gooey, melty cheese wrapped in fluffy biscuit dough and drenched in rich garlic butter. Quick to assemble and always a crowd-pleaser, they’re perfect for game day, holidays, or any get-together.
Ingredients
- 1 can (16.3 oz) Pillsbury Grands! Flaky Layers Biscuits (8-count, regular size or homestyle)
- 8 oz mozzarella cheese, cut into 16 cubes (or cheddar, Monterey Jack, or your favorite melting cheese)
- 4 tbsp unsalted butter, melted
- 3 cloves garlic, very finely minced or pressed (or 1 tsp garlic powder)
- 1 tbsp fresh parsley, chopped (or 1 tsp dried parsley)
- 1/2 tsp Italian seasoning (optional)
- Pinch of salt and black pepper, to taste
- Optional for topping: Grated Parmesan cheese
- Optional for topping: Crushed red pepper flakes
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or coat with nonstick spray.
- Cut mozzarella cheese into 16 equal cubes, about 1/2 inch each.
- Open the can of biscuits and separate them. Gently pull each biscuit in half to make 16 pieces.
- Flatten each biscuit piece to about 3 inches wide. Place a cheese cube in the center, fold dough around cheese, and pinch seams tightly. Roll gently to seal and place seam-side down on the baking sheet, spaced 2 inches apart.
- In a small bowl, mix melted butter, minced garlic, parsley, Italian seasoning, and a pinch of salt and pepper.
- Brush half the garlic butter over the tops of the cheese bombs.
- Bake for 13-15 minutes, until golden brown and puffed. If tops brown too quickly, cover loosely with foil for the last 2-3 minutes.
- Remove from oven and immediately brush with remaining garlic butter. Sprinkle with Parmesan and red pepper flakes if desired.
- Let cool for 3-5 minutes before serving. Transfer to a cooling rack for crispier bottoms, or serve straight from the tray.
Notes
Seal the dough tightly to prevent cheese from leaking. Don’t overstuff with cheese—small cubes work best. Brush with garlic butter before and after baking for maximum flavor. For extra crispiness, bake directly on a greased tray. These are best served warm and can be paired with marinara or ranch for dipping. Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to a month.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Cuisine: American
Nutrition
- Serving Size: 1 cheese bomb
- Calories: 140
- Sugar: 2
- Sodium: 350
- Fat: 7
- Saturated Fat: 4
- Carbohydrates: 14
- Protein: 4
Keywords: cheese bombs, Pillsbury biscuit, garlic butter, party snack, appetizer, easy recipe, mozzarella, game day, finger food, quick snack
