Description
These Cheesy Garlic Biscuit Bombs are stuffed with gooey cheese, brushed with garlic butter, and baked to golden perfection. They’re an irresistible side dish or snack, perfect for dinner parties or a cozy night in.
Ingredients
Units
Scale
For the Biscuits:
- 1 can (16 oz) refrigerated biscuit dough (e.g., Pillsbury Grands)
- 8 oz (225 g) mozzarella cheese, cut into 1-inch cubes
- 2 tablespoons butter, melted
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley
- 1/2 teaspoon Italian seasoning
Optional Toppings:
- Grated Parmesan cheese
- Extra parsley for garnish
Instructions
1. Preheat the Oven:
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
2. Prepare the Biscuits:
- Separate the biscuit dough into individual pieces. Flatten each biscuit slightly with your hands.
- Place a cube of mozzarella cheese in the center of each biscuit. Fold the edges of the dough up and over the cheese, pinching to seal tightly. Roll gently to form a ball.
3. Arrange on Baking Sheet:
- Place the biscuit bombs seam-side down on the prepared baking sheet, spacing them slightly apart.
4. Prepare the Garlic Butter:
- In a small bowl, mix the melted butter, garlic powder, parsley, and Italian seasoning. Brush the tops of the biscuit bombs generously with the garlic butter mixture.
5. Bake:
- Bake in the preheated oven for 15–18 minutes, or until the biscuits are golden brown and puffed.
6. Add Toppings and Serve:
- Optional: Sprinkle the warm biscuit bombs with grated Parmesan cheese and additional parsley.
- Serve warm with marinara sauce or ranch dressing for dipping.
Notes
- Swap mozzarella with cheddar, gouda, or pepper jack for different flavor profiles.
- Add cooked, crumbled bacon or pepperoni slices to the cheese filling for a hearty twist.
- Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven for best results.