Pillsbury Biscuit Garlic Butter Cheese Bombs

Imagine biting into a warm, pillowy Pillsbury Biscuit Garlic Butter Cheese Bomb and experiencing that perfect moment when melted cheese stretches from your lips as aromatic garlic butter oozes down your fingers. These irresistible little bundles transform ordinary refrigerated biscuits into extraordinary flavor-packed treats that disappear minutes after hitting the table. Whether you’re hosting game day or just craving a comforting snack, these Pillsbury Biscuit Garlic Butter Cheese Bombs deliver maximum flavor with minimal effort. You’ll learn how to create these addictive appetizers with simple ingredients and foolproof techniques that guarantee rave reviews from everyone lucky enough to try them.

Why You’ll Love This Recipe

These Pillsbury Biscuit Garlic Butter Cheese Bombs will quickly become your go-to crowd-pleaser for countless reasons. First, they require just a handful of ingredients you likely already have in your kitchen, making them perfect for last-minute entertaining. The contrast between the golden, slightly crispy exterior and the gooey, molten cheese center creates a textural masterpiece that’s impossible to resist.

What truly sets these cheese-stuffed biscuits apart is their versatility. They’re equally at home alongside a bowl of soup, served as party appetizers, or featured as the star of your next brunch spread. The aromatic garlic butter adds a sophisticated flavor profile that elevates these simple biscuit bombs to restaurant-quality status.

Perhaps most importantly, they strike that perfect balance between impressive and effortless. Your guests will think you spent hours in the kitchen, but you’ll know these delectable morsels came together in minutes. The convenience of using refrigerated Pillsbury biscuits as your base means consistent results every time without the fuss of making dough from scratch.

Ingredients

For these irresistible Pillsbury Biscuit Garlic Butter Cheese Bombs, gather:

• 1 tube (16.3 oz) Pillsbury Grands! refrigerated biscuits (8 count)
• 4 oz mozzarella cheese, cut into 8 ½-inch cubes
• 4 tablespoons (½ stick) unsalted butter
• 2 cloves garlic, minced (about 1 tablespoon)
• 1 tablespoon fresh parsley, finely chopped
• ½ teaspoon Italian seasoning
• ¼ teaspoon salt
• 2 tablespoons grated Parmesan cheese
• Optional: ¼ teaspoon red pepper flakes for heat

The beauty of these ingredients lies in their simplicity. Use whole milk mozzarella for the richest melt, though part-skim works fine too. Fresh garlic provides the most vibrant flavor, but pre-minced garlic can save time in a pinch. For an extra flavor dimension, consider using herb-infused butter or adding ½ teaspoon of garlic powder to intensify the garlic experience.

Pro Tips

Creating perfect Pillsbury Biscuit Garlic Butter Cheese Bombs depends on mastering a few key techniques. First, ensure your cheese cubes are completely sealed inside the biscuit dough. Any gaps or thin spots will lead to cheese leakage during baking. After placing the cheese cube in the center, pinch all seams firmly, then roll the ball between your palms to create a smooth, fully sealed surface.

Temperature control is crucial for both ingredients and baking. Keep your biscuit dough refrigerated until the moment you’re ready to use it – warm dough becomes sticky and difficult to handle. For the butter mixture, melt it slowly over medium-low heat to infuse the garlic flavor without burning. Remove from heat as soon as the garlic becomes fragrant, usually after about 30-45 seconds, to prevent bitterness.

The final secret is proper spacing on your baking sheet. Position the biscuit bombs at least 2 inches apart to allow for expansion while baking and to ensure even browning on all sides. For the crispiest exterior with the gooiest interior, bake in the middle rack position of your oven. Resist the temptation to open the oven door during baking, as this can cause temperature fluctuations that affect the final texture.

Instructions

Step 1: Prepare Your Work Area

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or a silicone baking mat. This prevents sticking and makes cleanup a breeze. Gather all your ingredients before opening the biscuit package to ensure a smooth workflow. Remember, keeping the biscuits cold until you’re ready to work with them is key to easy handling.

Step 2: Create the Garlic Butter Mixture

In a small saucepan, melt the butter over medium-low heat. Once melted, add the minced garlic and cook for 30-45 seconds until fragrant but not browned. Remove from heat immediately to prevent burning. Stir in the chopped parsley, Italian seasoning, and salt. Set aside 2 tablespoons of this mixture for brushing on top later, and allow the remainder to cool slightly while you prepare the biscuits.

Step 3: Prepare the Biscuits

Open the tube of Pillsbury biscuits and separate them. Take one biscuit and gently flatten it with your palm until it’s about 3-4 inches in diameter, making it thinner in the center and slightly thicker around the edges. Try not to overwork the dough to keep the final texture light and fluffy.

Step 4: Stuff and Shape

Place a cube of mozzarella in the center of each flattened biscuit. Fold the edges up and over the cheese, pinching firmly to seal. Roll the biscuit between your palms to create a smooth ball with no visible seams. Place each completed cheese bomb on the prepared baking sheet, spacing them at least 2 inches apart.

Step 5: Apply Garlic Butter and Bake

Using a pastry brush, generously coat each biscuit ball with the reserved garlic butter mixture. Sprinkle with Parmesan cheese and red pepper flakes if using. Bake in the preheated oven for 11-14 minutes, until the Pillsbury Biscuit Garlic Butter Cheese Bombs are golden brown and cooked through. Watch closely in the final minutes to prevent over-browning.

Step 6: Serve and Enjoy

Allow the cheese bombs to cool for 2-3 minutes before serving to prevent mouth burns from the molten cheese center. Serve warm while the centers remain gooey for the ultimate taste experience. If desired, brush with any remaining garlic butter for extra flavor before bringing to the table.

Variations

Transform your basic Pillsbury Biscuit Garlic Butter Cheese Bombs with these creative variations that maintain the same delicious concept while introducing exciting new flavors:

Pizza Bombs: Replace the mozzarella with cubes of pepperoni and string cheese. Add ½ teaspoon of dried oregano to your garlic butter, and serve with warm marinara sauce for dipping. This variation captures all the flavors of your favorite pizza in a bite-sized package that kids especially love.

Jalapeño Popper Bombs: For heat lovers, add a thin slice of pickled jalapeño alongside each cheese cube. Use a mixture of cream cheese and cheddar instead of mozzarella, and add a sprinkle of crispy bacon bits to the garlic butter topping. The combination of creamy, spicy, and savory creates an irresistible flavor explosion.

Herbaceous Mediterranean: Swap the mozzarella for feta cheese, add a few small pieces of sun-dried tomato inside each bomb, and incorporate fresh herbs like basil, oregano, and thyme into your butter mixture. Finish with a sprinkle of toasted pine nuts after baking for a sophisticated Mediterranean-inspired version that’s perfect for brunch or dinner parties.

Storage and Serving

Your Pillsbury Biscuit Garlic Butter Cheese Bombs are best enjoyed immediately after baking when the cheese is perfectly molten and the exterior is crisp. However, if you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. To reheat, place them in a 350°F oven for 5-7 minutes until warmed through. Avoid microwaving as this will make the biscuits tough and soggy.

For make-ahead convenience, you can prepare the unbaked cheese bombs up to 24 hours in advance. Simply assemble them through the shaping step, place on a baking sheet lined with parchment paper, cover with plastic wrap, and refrigerate. When ready to bake, brush with the garlic butter mixture and continue with the recipe as written, adding 2-3 minutes to the baking time since they’ll be starting cold.

These versatile treats shine as appetizers served alongside marinara or ranch dipping sauce. For a complete meal, pair them with a crisp green salad dressed with vinaigrette to cut through the richness. They also make an excellent accompaniment to tomato soup, creating a sophisticated twist on the classic grilled cheese and soup combination that’s perfect for chilly evenings.

FAQs

Can I use different types of cheese in my Pillsbury Biscuit Garlic Butter Cheese Bombs?
Absolutely! While mozzarella offers that classic stretch, cheddar, pepper jack, or Gouda work beautifully too. For best results, use firm cheese varieties that melt well. Avoid pre-shredded cheese as it contains anti-caking agents that affect melting quality.

Why did my cheese leak out during baking?
This usually happens when the biscuit dough isn’t completely sealed around the cheese. Make sure to pinch all seams firmly and roll the ball between your palms until smooth with no visible openings. Also, using larger cheese cubes than recommended can cause excessive melting and leakage.

Can I make these gluten-free?
Yes, simply substitute the Pillsbury biscuits with your favorite gluten-free refrigerated biscuit dough. The texture may be slightly different, but the flavor will remain delicious. Be especially gentle when flattening and sealing gluten-free dough as it tends to be more fragile.

How can I tell when they’re done baking?
The Pillsbury Biscuit Garlic Butter Cheese Bombs should be golden brown on the outside, and the biscuit dough should feel firm to the touch, not doughy. If you’re unsure, you can carefully remove one from the oven and break it open to check that the dough inside is fully cooked.

Can I freeze these cheese bombs?
Yes! Freeze them either before or after baking. For unbaked bombs, freeze them on a baking sheet until solid, then transfer to a freezer bag. Bake from frozen, adding 5-7 minutes to the baking time. Already baked cheese bombs can be frozen and reheated in a 350°F oven for about 10 minutes until warmed through.

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