If you want a quick side or snack, these Pillsbury Biscuit Garlic Butter Cheese Bombs make things easy. They bake fast and need only a few ingredients. Many readers on HomeandFiesta ask for simple recipes they can make during busy days. This one fits that need.
You start with canned biscuits. You stuff them with cheese. You brush them with garlic butter. They come out warm, soft, and golden. You can serve them with pasta, soup, or a dipping sauce.
In this guide, I’ll explain what these cheese bombs are, how to make them, why they work, and how to adjust the recipe. I’ll also answer common questions that show up in Google’s related searches.
Garlic Butter Cheese Bombs
What Are Pillsbury Biscuit Garlic Butter Cheese Bombs?
Cheese bombs are small biscuit balls filled with cheese and brushed with garlic butter. They bake in about 10 to 15 minutes.
Here’s how they work:
- You flatten each biscuit.
- You place a cheese cube in the center.
- You seal the dough and bake.
- You brush garlic butter over the top before and after baking.
The center turns soft and stretchy. The outside stays golden and crisp. They work as snacks, appetizers, or sides.
You can keep the flavor mild or use herbs for more taste. You can switch cheeses based on what you like.
Ingredients You Need (With Exact Measurements)
Makes 16 cheese bombs
(Serves 6–8 as a side or appetizer)
Biscuits and Filling
- 1 can Pillsbury Grands biscuits (8-count)
or 2 cans regular Pillsbury biscuits (16-count total) - 16 small mozzarella cubes (about ¾ inch each)
or 1 cup shredded mozzarella or cheddar
Garlic Butter Topping
- 4 tablespoons unsalted butter, melted
- 2 cloves garlic, minced
or ½ teaspoon garlic powder - 1 teaspoon Italian seasoning
- 1 tablespoon chopped fresh parsley
- ¼ teaspoon salt
- Optional:
- 2 tablespoons grated parmesan (sprinkle on top before baking)
- ⅛ teaspoon red pepper flakes (for a spicy version)
Step by Step Instructions
1. Preheat the oven
- Heat your oven to 350°F (180°C).
- Line a baking sheet with parchment paper to prevent sticking.
2. Prepare the biscuits
- Open the biscuit can.
- If using Grands biscuits, cut each biscuit in half to make 16 pieces.
- If using regular biscuits, keep each piece as is.
3. Add the cheese filling
- Flatten each biscuit piece with your fingers.
- Place 1 mozzarella cube (or 1 tablespoon shredded cheese) in the center.
- Pull the dough around the cheese.
- Pinch the edges tightly so the cheese doesn’t leak while baking.
- Roll each piece into a smooth ball.
4. Mix the garlic butter
- In a small bowl, mix:
- 4 tbsp melted butter
- 2 cloves minced garlic
- 1 tsp Italian seasoning
- 1 tbsp chopped parsley
- ¼ tsp salt
- Stir to combine.
5. Brush the cheese bombs
- Place all dough balls on your baking sheet, seam-side down.
- Leave a little space between each one.
- Brush the tops with half of the garlic butter mix.
6. Bake
- Bake for 13–16 minutes, or until golden brown on top.
- Check at 12 minutes so they don’t over-brown.
7. Add more garlic butter
- Once they’re out of the oven, brush the tops with the rest of the garlic butter.
- Add parmesan or red pepper flakes if you want extra flavor.
8. Serve
- Serve warm so the cheese stays melty.
- These pair well with marinara sauce, ranch, or tomato soup.
Variations To Try
1. Pizza Style
Add mozzarella and a tiny amount of marinara. Brush with garlic and oregano butter.
2. Jalapeño Cheddar
Place one small jalapeño slice with cheddar in the center.
3. Herb Butter
Add rosemary, thyme, or basil to the melted butter.
4. Parmesan Crust
Press the top of each dough ball into grated parmesan before baking.
Storage and Reheating
Storage
Let the cheese bombs cool. Place them in an airtight container. They keep for up to three days in the fridge.
Reheating
Warm them in the oven or air fryer. This keeps them crisp. Avoid the microwave because it makes them soft.
Freezing
Freeze unbaked cheese bombs for meal prep. Bake them from frozen and add a few more minutes to the cooking time.
Recipe FAQ,s
What cheese works best for cheese bombs?
Mozzarella melts well and stays stretchy. Cheddar works too but melts faster and may leak if you add too much.
Why did my cheese bombs leak?
Leaking happens when the seams aren’t sealed. Pinch the dough tight and fold edges over each other.
Can I air fry Pillsbury cheese bombs?
Yes. Place them in the air fryer basket. Cook at a medium temperature until golden. Brush with garlic butter after cooking.
Can I use flaky biscuits?
Yes, but they need strong sealing. Flaky layers open more easily, so pinch the dough well.
Can I make these ahead?
You can stuff and shape the biscuits a few hours earlier. Keep them covered in the fridge. Bake when needed.
Can I add sauce inside?
Yes, but use a very small amount. Too much sauce will break the dough and leak out.
Conclusion
These Pillsbury Biscuit Garlic Butter Cheese Bombs stay simple, quick, and reliable. You can make a batch in minutes with items you likely have at home. They work for family dinners, parties, or casual nights when you want warm bread without extra steps.
Try different cheeses or herbs to match your taste. Make them mild or bold. The method stays the same, and the results stay steady.
If you want more fast recipes like this, check out similar dishes on HomeandFiesta. You’ll find other easy sides and snacks that use a few ingredients and bake fast.
Pillsbury Biscuit Garlic Butter Cheese Bombs
Ingredients
Biscuits and Filling
- 1 can Pillsbury Grands biscuits 8-count
- or 2 cans regular Pillsbury biscuits 16-count total
- 16 small mozzarella cubes about ¾ inch each
- or 1 cup shredded mozzarella or cheddar
Garlic Butter Topping
- 4 tablespoons unsalted butter melted
- 2 cloves garlic minced
- or ½ teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1 tablespoon chopped fresh parsley
- ¼ teaspoon salt
- Optional:
- 2 tablespoons grated parmesan sprinkle on top before baking
- ⅛ teaspoon red pepper flakes for a spicy version
Instructions
1. Preheat the oven
- Heat your oven to 350°F (180°C).
- Line a baking sheet with parchment paper to prevent sticking.
2. Prepare the biscuits
- Open the biscuit can.
- If using Grands biscuits, cut each biscuit in half to make 16 pieces.
- If using regular biscuits, keep each piece as is.
3. Add the cheese filling
- Flatten each biscuit piece with your fingers.
- Place 1 mozzarella cube (or 1 tablespoon shredded cheese) in the center.
- Pull the dough around the cheese.
- Pinch the edges tightly so the cheese doesn’t leak while baking.
- Roll each piece into a smooth ball.
4. Mix the garlic butter
- In a small bowl, mix:
- 4 tbsp melted butter
- 2 cloves minced garlic
- 1 tsp Italian seasoning
- 1 tbsp chopped parsley
- ¼ tsp salt
- Stir to combine.
5. Brush the cheese bombs
- Place all dough balls on your baking sheet, seam-side down.
- Leave a little space between each one.
- Brush the tops with half of the garlic butter mix.
6. Bake
- Bake for 13 16 minutes, or until golden brown on top.
- Check at 12 minutes so they don’t over-brown.
7. Add more garlic butter
- Once they’re out of the oven, brush the tops with the rest of the garlic butter.
- Add parmesan or red pepper flakes if you want extra flavor.
8. Serve
- Serve warm so the cheese stays melty.
- These pair well with marinara sauce, ranch, or tomato soup.
Video
Notes
📝 Notes
- Use store-bought Pillsbury biscuits for quick and easy preparation.
- Fresh mozzarella cubes give the best melty cheese texture; substitute with shredded mozzarella if needed.
- Brush biscuits with garlic butter immediately after baking for maximum flavor.
- Add extra parsley or a sprinkle of Parmesan for garnish and flavor boost.
- Do not overfill biscuits to prevent cheese from leaking during baking.
- Serve warm for the gooey cheese pull experience.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat in the oven or air fryer to restore crispiness and melty cheese.
