The first time I made these garlic butter cheese bombs, my kitchen filled with the most intoxicating aroma that transported me straight back to my grandmother’s Sunday dinners. She had a way of taking simple ingredients and transforming them into something that felt like pure love wrapped in golden pastry. These little treasures capture that same magic, turning humble refrigerated biscuits into pillowy clouds of melted cheese and herb-infused butter.
I discovered this recipe during one of those evenings when unexpected guests arrived, and my pantry seemed particularly bare. With only a tube of Pillsbury biscuits, some mozzarella, and basic pantry staples, I found myself creating something that had everyone asking for the recipe before they’d even finished their first bite. The beauty lies in their deceptive simplicity—each bomb appears modest on the outside but reveals a molten cheese center that stretches beautifully with every pull.
What makes these special isn’t just the surprise of that gooey cheese interior, but the way the garlic butter creates a glossy, golden exterior that crackles softly as you bite through. They’re comfort food at its finest, requiring minimal skill but delivering maximum satisfaction. The contrast between the flaky, buttery exterior and the creamy, warm cheese center creates a textural symphony that speaks directly to our deepest food memories.
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Why You’ll Love This Recipe
These garlic butter cheese bombs represent everything wonderful about home cooking—they’re incredibly forgiving, use ingredients you likely have on hand, and transform into something that feels special enough for company yet comforting enough for a quiet evening at home. The magic happens in just thirty minutes, making them perfect for those moments when you need something delicious without the fuss. Each bite delivers that perfect balance of herbs, butter, and cheese that makes both children and adults close their eyes in pure contentment.
Ingredients
For the Cheese Bombs:
- 1 tube (8-count) refrigerated Pillsbury Grands biscuits
- 8 cubes mozzarella cheese (about 1-inch cubes)
- 4 tablespoons unsalted butter, melted
- 3 cloves garlic, minced
- 2 tablespoons fresh parsley, finely chopped
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- Freshly cracked black pepper to taste
For Serving:
- Marinara sauce for dipping (optional)
- Additional fresh parsley for garnish
Instructions
Begin by preheating your oven to 375°F and lightly greasing a 9-inch round baking dish or cast iron skillet. The choice of pan matters here—I prefer cast iron because it creates an especially golden bottom crust that adds another layer of texture to each bomb.
Remove the biscuits from their tube with that satisfying pop that never gets old, and separate them gently on a clean work surface. Each biscuit becomes a small canvas for our cheese surprise. Working with one biscuit at a time, gently flatten it with your palm into a rough circle about four inches across. The dough should feel cool and slightly sticky under your fingers—this pliability is exactly what we want for easy wrapping.
Place one cube of mozzarella directly in the center of each flattened biscuit. Here’s where the magic begins to take shape. Carefully gather the edges of the biscuit around the cheese, pinching and pleating the dough to completely encase the cheese cube. The key is ensuring no cheese peeks through—any exposed cheese will leak out during baking and create a mess, though I’ll admit the kitchen smells incredible even when this happens.
Roll each sealed biscuit gently between your palms to create a smooth, round ball. The motion should be gentle but confident, allowing the dough to settle into its new shape while keeping that precious cheese cargo secure inside. Place each bomb seam-side down in your prepared baking dish, nestling them close together but not quite touching. They’ll expand as they bake, creating a beautiful pull-apart effect.
While the bombs rest, prepare the garlic butter that will transform them from good to absolutely irresistible. In a small bowl, whisk together the melted butter, minced garlic, fresh parsley, Italian seasoning, garlic powder, and salt. The aroma alone will make your mouth water—that combination of fresh herbs and garlic in warm butter is one of life’s simple perfections. Brush this mixture generously over each bomb, making sure to get into every crevice and allowing some to pool around the base of the baking dish.
Slide the dish into your preheated oven and bake for 15-18 minutes, until the tops turn a gorgeous golden brown and the kitchen fills with that unmistakable scent of baking bread mingled with garlic and herbs. You’ll know they’re ready when the tops feel firm to a gentle tap and the bottoms sound slightly hollow when the pan is tapped. The internal temperature should reach about 190°F if you want to be precise, though the visual and aromatic cues are usually sufficient.
Remove from the oven and let them rest for just 2-3 minutes—any longer and you’ll be testing your patience unnecessarily, any shorter and you risk burning your tongue on molten cheese. The brief resting period allows the cheese to set slightly while still maintaining that perfect stretch we’re after.
Chef’s Notes
These bombs are best enjoyed warm from the oven when the cheese is at its stretchiest. If you need to make them ahead, assemble completely and refrigerate for up to 4 hours before baking, adding an extra 2-3 minutes to the baking time. Leftover bombs can be reheated in a 350°F oven for 5-6 minutes, though they’re honestly best fresh. For variation, try different cheeses like sharp cheddar, gouda, or even cream cheese mixed with chives for a different flavor profile.
Servings: 8 bombs
Total Time: 30 minutes