Last movie night, I was craving those addictive garlic cheese rolls from restaurants but didn't want to make bread dough from scratch, when I remembered seeing someone stuff Pillsbury biscuits with cheese. Ten minutes later, these golden beauties came out of the oven smelling exactly like Red Lobster's cheddar bay biscuits, and when you pulled them apart, cheese stretched out in the most satisfying way. Max grabbed one while it was still hot, burned his mouth slightly because he couldn't wait, and through his fanning declared these "better than any garlic bread we've ever had anywhere." Now these pillsbury biscuit garlic butter cheese bombs are our go-to whenever we want restaurant quality appetizers without leaving the house or spending more than fifteen minutes in the kitchen.
Jump to:
- What is Pillsbury Biscuit Garlic Butter Cheese Bombs
- How To Make Pillsbury Biscuit Garlic Butter Cheese Bombs
- What Pairs Well With Pillsbury Biscuit Garlic Butter Cheese Bombs?
- Pillsbury Biscuit Garlic Butter Cheese Bombs Variations
- Equipment You'll Need
- Storage Tips
- Pillsbury Biscuit Garlic Butter Cheese Bombs Tip
- Frequently Asked Questions
- Your New Party MVP
- Related
- Pillsbury Biscuit Garlic Butter Cheese Bombs
What is Pillsbury Biscuit Garlic Butter Cheese Bombs
Pillsbury biscuit garlic butter cheese bombs are quick homemade appetizers made by wrapping refrigerated biscuit dough around chunks of cheese, sealing them into balls, then baking until golden and brushing with garlic herb butter for that irresistible restaurant garlic bread flavor. Unlike traditional cheese bread that requires making dough from scratch and lengthy rising times, these bombs use convenient Pillsbury biscuits that bake up flaky on the outside with melted gooey cheese centers, all topped with that signature garlic butter coating. The result is an addictive appetizer that tastes like you spent hours when really you just opened a can and stuffed some cheese inside.
How To Make Pillsbury Biscuit Garlic Butter Cheese Bombs
Our easy pillsbury biscuit garlic butter cheese bombs use the perfect technique of sealing the dough completely around the cheese so nothing leaks out during baking, then coating them twice with garlic butter; once before and once after baking. The secret is using cold cheese cut into cubes that stay solid long enough for the biscuit to bake and seal before the cheese gets too melty, preventing those cheese explosion disasters. This method ensures bakery quality results with perfectly golden exteriors and that satisfying cheese pull everyone loves.
Pillsbury Biscuit Garlic Butter Cheese Bombs Ingredients
For the Bombs:
- 1 can (16 oz) Pillsbury Grands refrigerated biscuits (8 count)
- 8 oz mozzarella cheese, cut into 1 inch cubes
- OR use pre-cut mozzarella string cheese pieces
For the Garlic Butter:
- 4 tablespoons butter, melted
- 3 cloves garlic, minced finely
- 1 teaspoon Italian seasoning
- ¼ teaspoon salt
- 2 tablespoons fresh parsley, chopped
For Topping:
- 2 tablespoons grated Parmesan cheese
- Extra parsley for garnish
- Red pepper flakes (optional)
Step by Step Method
Prep the Biscuits
- Open Pillsbury biscuit can and separate into 8 individual biscuits
- Flatten each biscuit into 4 inch circle using hands or rolling pin
- Work on lightly floured surface to prevent sticking
- Keep remaining biscuits covered while working to prevent drying
Stuff with Cheese
- Place one cube of mozzarella in center of flattened biscuit
- Pull edges up and around cheese like a drawstring purse
- Pinch seams together tightly, twisting to seal completely
- Roll sealed dough between palms to create smooth ball shape
Seal Properly
- Make sure all seams are pinched closed with no gaps
- Place balls seam side down on greased baking sheet
- Proper sealing prevents cheese from leaking during baking
- Space balls 2 inches apart as they expand while cooking
Make Garlic Butter
- Melt butter in microwave or small saucepan
- Add minced garlic, Italian seasoning, and salt
- Stir in chopped fresh parsley for color and freshness
- Mix well to distribute garlic evenly throughout butter
Brush with Garlic Butter
- Brush each dough ball generously with garlic butter mixture
- Reserve half the garlic butter for after baking
- Butter helps create golden brown color during baking
- Garlic flavor infuses into dough as it cooks
Bake to Golden Perfection
- Bake at 375°F for 12-15 minutes until deep golden brown
- Biscuits should be puffed and no raw dough visible
- Cheese inside will be melted and gooey
- Don't overbake or they'll be tough instead of flaky
Finish with More Garlic Butter
- Brush hot bombs with remaining garlic butter immediately
- Sprinkle with grated Parmesan cheese while still wet
- Garnish with extra parsley and red pepper flakes if desired
- Serve warm while cheese is still stretchy and melted
What Pairs Well With Pillsbury Biscuit Garlic Butter Cheese Bombs?
These Pillsbury biscuit garlic butter cheese bombs pair beautifully with marinara sauce, ranch dressing, or garlic aioli for dipping options everyone loves. Try them alongside pasta dishes, soup, or salad for complete Italian inspired dinners. For party serving, pair with other appetizers like mozzarella sticks, wings, or spinach dip to create crowd pleasing spreads.
Pillsbury Biscuit Garlic Butter Cheese Bombs Variations
Garlic Butter Cheese Bombs with Cheddar
- Use sharp cheddar cheese cubes instead of mozzarella
- Add ¼ teaspoon cayenne to garlic butter for spicy kick
- Creates more intense cheese flavor than mild mozzarella
- Perfect for cheddar lovers who want sharper taste
Pillsbury Biscuit Bombs Air Fryer
- Air fry at 350°F for 8-10 minutes until golden
- Brush with garlic butter before and after air frying
- Creates extra crispy exterior with less oil
- Perfect healthier option that's still delicious
Pillsbury Biscuit Garlic Butter Cheeseburger Bombs
- Add small cooked ground beef piece with cheese inside
- Season beef with burger seasoning before stuffing
- Serve with ketchup and mustard for dipping
- Turns appetizer into mini meal bombs
Cheese Bombs with Different Fillings
- Try pepper jack for spicy version
- Use cream cheese mixed with herbs for tangy filling
- Add cooked bacon bits with the cheese
- Experiment with any melty cheese you love
Equipment You'll Need
- Baking sheet for cooking bombs
- Parchment paper or cooking spray for preventing sticking
- Rolling pin or hands for flattening biscuits
- Pastry brush for applying garlic butter
- Small bowl for mixing garlic butter
- Sharp knife for cutting cheese cubes
- Measuring spoons for ingredients
Storage Tips
Room Temperature Storage
- Store baked bombs in airtight container at room temperature up to 2 days
- Best eaten within 24 hours for optimal texture
- Reheat before serving to restore flakiness
- They won't stay crispy but still taste good
Refrigerator Storage
- Refrigerate in airtight container up to 5 days
- Let come to room temperature before reheating
- Cold storage makes dough slightly tough
- Reheating helps restore original texture
Freezer Storage
- Freeze unbaked assembled bombs on baking sheet until solid
- Transfer to freezer bag, freeze up to 2 months
- Bake from frozen, adding 5 extra minutes to cooking time
- Perfect for making big batches ahead
Pillsbury Biscuit Garlic Butter Cheese Bombs Tip
The first time I made pillsbury biscuit garlic butter cheese bombs, I didn't pinch the seams well enough because I was rushing, and cheese exploded out of every single one creating a huge mess in my oven. My friend who's a pastry chef came over that weekend, watched me make another batch, and showed me her professional sealing technique; you have to pinch the seams closed, then twist them like you're wringing out a towel, then fold that twisted part underneath the ball so it's hidden on the bottom. She said that twist creates a lock that holds even when cheese gets hot and expands, and putting the seam on the bottom means even if it does leak slightly, it just puddles under the bomb instead of oozing out the sides.
Frequently Asked Questions
How do I prevent the cheese from leaking out?
Use cold cheese straight from refrigerator, seal dough completely with no gaps by pinching and twisting seams, place seam side down on baking sheet, and don't overbake. Cold cheese gives dough time to seal before melting.
What is the best type of biscuit to use?
Pillsbury Grands refrigerated biscuits work best because they're large enough to wrap around cheese easily. Regular sized biscuits are too small. Flaky layers biscuits create best texture.
Can I use a different type of cheese?
Yes! Mozzarella is classic for that cheese pull, but cheddar, pepper jack, provolone, or any melty cheese works. Avoid hard cheeses like parmesan that don't melt well.
Can I make them in an air fryer?
Absolutely! Air fry at 350°F for 8-10 minutes until golden brown. Brush with garlic butter before and after cooking. They'll be extra crispy with slightly less oil than baking.
Your New Party MVP
Now you have every secret to creating these incredible pillsbury biscuit garlic butter cheese bombs that taste like restaurant appetizers but take fifteen minutes to make. This recipe proves that the best shortcuts use convenient ingredients like refrigerated biscuit dough to create impressive results without the work.
Ready for more easy Pillsbury magic? Try our Apple Pie Bombs for sweet dessert version with fruit filling, or explore our Garlic Butter Steak Bites for savory garlic butter perfection. For more cheesy sides, our Cheesy Ranch Potatoes use similar easy techniques with addictive results.
Share your pillsbury biscuit garlic butter cheese bombs! Tag us @HannahAndSproutKitchen with #PillsburyGarlicButterCheeseBombs; we're dying to see your golden cheesy bombs and hear about that epic cheese pull moment!
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Related
Looking for other recipes like pillsbury biscuit garlic butter cheese bombs? Try these:
Pillsbury Biscuit Garlic Butter Cheese Bombs
Ingredients
Equipment
Method
- Flatten each biscuit into 4-inch circle on floured surface.
- Place one mozzarella cube in center of each biscuit.
- Pinch seams tightly and roll into smooth balls.
- Mix melted butter, garlic, salt, parsley, and Italian seasoning.
- Coat each dough ball lightly with garlic butter.
- Place on parchment-lined baking sheet; bake at 375°F for 12–15 minutes until golden.
- Immediately brush with remaining garlic butter after baking.
- Sprinkle Parmesan and extra parsley; serve warm for best cheese pull.
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