Pillsbury Biscuit Garlic Butter Cheese Bombs

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I absolutely love easy, comforting recipes that bring joy to the table with minimal effort—Pillsbury Biscuit Garlic Butter Cheese Bombs are one of those magical creations. The first time I made them, I was blown away by how something so simple could taste this indulgent. Imagine biting into a soft, buttery biscuit only to be greeted with a molten, cheesy center that stretches perfectly—pure bliss!

What makes these cheese bombs even more appealing is how adaptable they are. Whether you’re hosting a casual gathering, making a quick snack for movie night, or adding a crowd-pleaser to a dinner spread, they fit the bill. Plus, the aroma of garlic butter wafting through the kitchen while they bake is enough to make anyone’s mouth water.

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Why You’ll Love These Pillsbury Biscuit Garlic Butter Cheese Bombs

• Quick & Easy: Ready in under 30 minutes with store-bought biscuits.
• Cheesy Goodness: Gooey, stretchy cheese in every bite.
• Versatile: Great as appetizers, sides, or snacks.
• Customizable: You can play with different cheeses, herbs, and toppings.
• Crowd Favorite: They disappear fast—so make a double batch if you can!

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What Kind of Cheese Works Best for Pillsbury Biscuit Garlic Butter Cheese Bombs?

When it comes to the gooey center of these cheese bombs, not all cheeses are created equal. I find that low-moisture mozzarella gives you that classic stretch and melt, perfect for dramatic cheese pulls. However, if you’re looking for a more robust flavor, sharp cheddar, Monterey Jack, or even gouda can work beautifully. You can also mix cheeses for a more complex taste. The key is to use a cheese that melts well but doesn’t release too much liquid during baking.

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Options for Substitutions

One of the best things about this recipe is how forgiving it is. You can easily swap ingredients to suit your taste or pantry:

• Biscuits: If you don’t have Pillsbury biscuits, you can use any refrigerated biscuit dough or even crescent rolls (though the texture will be lighter).
• Cheese: Experiment with mozzarella, cheddar, pepper jack, brie, or a mix. Just ensure the cheese melts nicely.
• Garlic Butter: You can use store-bought garlic butter or make your own with melted butter, minced garlic, and a pinch of salt.
• Herbs: While I love using fresh parsley, dried Italian seasoning or a sprinkle of oregano also add a nice touch.
• Add-ins: For an extra twist, you could tuck in a slice of pepperoni or a sprinkle of red pepper flakes inside the bombs.

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Ingredients for Pillsbury Biscuit Garlic Butter Cheese Bombs

Each ingredient plays a simple but essential role in creating these irresistibly cheesy, buttery bombs. Here’s what you’ll need:

• Pillsbury Biscuit Dough
  The star of the recipe—soft, fluffy, and perfectly portioned for wrapping around the cheese.
• Cheese (Mozzarella, Cheddar, or your favorite melty cheese)
  This is what makes the “bomb” effect—melting into a gooey, stretchy center.
• Butter
  Adds rich flavor and helps to create that golden, glossy finish.
• Garlic (freshly minced or garlic powder)
  Infuses the butter with savory goodness and elevates the flavor of the biscuits.
• Fresh Parsley or Dried Herbs
  Sprinkled on top for a pop of color and a hint of freshness.
• Optional: Grated Parmesan
  Adds a salty, nutty note to the tops of the cheese bombs.

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Step 1: Preheat the Oven

Start by preheating your oven to 375°F (190°C). This ensures the cheese bombs will bake evenly and turn golden brown.

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Step 2: Prepare the Garlic Butter

Melt the butter in a small saucepan or microwave-safe bowl. Stir in the minced garlic (or garlic powder) and a pinch of salt. Set this aside—you’ll be brushing it on the biscuits before and after baking.

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Step 3: Flatten the Biscuits

Open the can of Pillsbury biscuit dough and separate the biscuits. Using your hands or a rolling pin, gently flatten each biscuit into a round disk about 4-5 inches wide. This will give you enough surface area to wrap around the cheese.

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Step 4: Add the Cheese Filling

Place a cube or a generous pinch of your chosen cheese in the center of each flattened biscuit. If you like, you can also add a small slice of pepperoni or a sprinkle of red pepper flakes at this stage.

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Step 5: Seal the Cheese Bombs

Carefully fold the edges of the dough up and over the cheese, pinching the seams to seal completely. You want the cheese to stay inside during baking! Place the sealed side down on a parchment-lined baking sheet.

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Step 6: Brush with Garlic Butter

Using a pastry brush, generously brush each biscuit bomb with the garlic butter. Reserve some for after baking.

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Step 7: Bake

Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the tops are golden brown and puffed.

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Step 8: Final Touches

Once out of the oven, immediately brush the tops again with the remaining garlic butter. Sprinkle with chopped fresh parsley or herbs, and if desired, a light dusting of grated Parmesan.

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How Long to Cook Pillsbury Biscuit Garlic Butter Cheese Bombs

These cheese bombs bake quickly! You’ll want to cook them for about 12 to 15 minutes in a preheated 375°F (190°C) oven. Keep an eye on them during the last few minutes—once they’re golden brown on top and puffed, they’re ready. The key is to bake just long enough to melt the cheese inside without overbaking the biscuits.

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Tips for Perfect Pillsbury Biscuit Garlic Butter Cheese Bombs

• Seal Well: Make sure to pinch the seams tightly when wrapping the cheese to avoid leaks.
• Use Cold Cheese: Chilled cheese cubes hold their shape better and prevent premature melting during baking.
• Don’t Overfill: Stick to one cube or a small handful of cheese per biscuit to avoid oozing out.
• Line the Pan: Use parchment paper or a silicone baking mat to catch any cheese that may escape.
• Watch the Oven: Ovens can vary—start checking at the 12-minute mark for that perfect golden brown.
• Brush Generously: The more garlic butter, the more flavor—don’t skimp on that final post-bake brushing!

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Watch Out for These Mistakes While Cooking

Even though this recipe is simple, a few common mistakes can affect the outcome:

• Not sealing the dough properly: If the seams aren’t well-pinched, cheese will leak out during baking. Take your time and ensure the edges are completely sealed.
• Using too much cheese: While it’s tempting to load them up, too much cheese can cause the bombs to burst or become soggy.
• Skipping parchment paper: Any cheese that escapes can stick to the pan—parchment makes for easy cleanup and prevents sticking.
• Overbaking: If baked too long, the biscuits can become dry and the cheese may harden instead of staying gooey.
• Forgetting the second butter brushing: That final coating of garlic butter after baking gives them irresistible shine and flavor—don’t skip it!

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What to Serve With Pillsbury Biscuit Garlic Butter Cheese Bombs?

These cheese bombs are versatile and pair beautifully with a variety of dishes. Here are some of my favorite options:

Marinara Sauce

Perfect for dipping! The tomato tang balances the rich cheese and butter.

Soup

Serve alongside creamy tomato soup or broccoli cheddar soup for a comforting meal.

Salad

Pair with a crisp Caesar or garden salad to lighten things up.

Pasta Dishes

They make a fantastic side for pasta bakes, spaghetti, or fettuccine Alfredo.

Charcuterie Board

Add them to a snack board with cured meats, olives, and fruits.

Grilled Chicken

A great way to add a buttery, cheesy side to a simple chicken dinner.

Game Day Spread

Include them in a lineup of wings, sliders, and dips for an irresistible party snack.

Breakfast Brunch

Believe it or not, these are delicious served with scrambled eggs and bacon for brunch!

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Storage Instructions

If you happen to have any leftovers (which is rare in my house!), here’s how to store them:

• Refrigerator: Place cooled cheese bombs in an airtight container and store in the fridge for up to 3-4 days.
• Reheating: Warm them in a 300°F (150°C) oven for about 5-7 minutes or until heated through. You can also microwave them for 15-20 seconds, though the biscuits will be softer.
• Freezing: You can freeze baked cheese bombs! Wrap them individually in plastic wrap and store in a freezer-safe bag for up to 2 months. Reheat from frozen in a 325°F (165°C) oven until warm.

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Estimated Nutrition

Please note that these are rough estimates and can vary depending on the exact brand of biscuits and cheese you use:

• Calories: ~150-180 per cheese bomb
• Fat: ~10-12g
• Saturated Fat: ~6g
• Carbohydrates: ~12-15g
• Protein: ~5-7g
• Sodium: ~300-400mg
• Fiber: <1g
• Sugar: ~1-2g

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Frequently Asked Questions

What type of biscuit dough works best?

I personally use Pillsbury Grands! Flaky Layers for the perfect texture, but any refrigerated biscuit dough will work fine.

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Can I make these ahead of time?

Yes! You can assemble the bombs a few hours ahead and store them covered in the refrigerator. Bake just before serving for best results.

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What’s the best cheese for extra melty centers?

Low-moisture mozzarella is my go-to for the best stretch, but cheddar, gouda, or Monterey Jack also melt beautifully.

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Can I use crescent dough instead?

Absolutely! Crescent dough will give you a flakier, lighter texture. Just be careful when sealing so the cheese doesn’t leak.

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How do I prevent the cheese from leaking out?

Be sure to pinch the seams tightly and place the bombs seam-side down on the baking sheet. Using chilled cheese also helps.

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Are these good for freezing?

Yes! After baking, freeze them individually. Reheat straight from the freezer in the oven for a quick snack.

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Can I add extra fillings?

Of course! I love tucking in a slice of pepperoni, some cooked bacon, or even a bit of jalapeño for extra flavor.

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What dipping sauces go well with these?

Marinara is my top pick, but ranch, garlic aioli, or a spicy sriracha mayo would also be fantastic.

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Conclusion

Pillsbury Biscuit Garlic Butter Cheese Bombs are one of those recipes I find myself coming back to again and again. They’re easy, customizable, and completely addictive—perfect for everything from game days to family dinners. Whether you stick to classic mozzarella or get creative with your fillings, these cheesy bombs will steal the show. I hope you love making (and eating) them as much as I do!

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