Cheesy, Buttery, and Unforgettable – Pillsbury Biscuit Garlic Butter Cheese Bombs

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Imagine warm, golden biscuits straight from the oven, their edges crisp while the centers stay soft and gooey. Now picture them loaded with melted cheese that stretches as you pull each one apart, and topped with rich, garlicky butter and a sprinkling of herbs. That’s the magic of Pillsbury Biscuit Garlic Butter Cheese Bombs—the ultimate comfort food that’s quick to make, impossible to resist, and perfect for any gathering.

Whether you’re planning a cozy dinner, need a savory side dish, or are simply craving something indulgent, these cheese bombs hit the spot. They’re made with store-bought Pillsbury biscuits, so there’s no kneading or waiting for dough to rise. And with every bite bursting with gooey cheese and buttery garlic flavor, this is one of those easy recipes that turns simple ingredients into something unforgettable.

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Ingredients for this Pillsbury Biscuit Garlic Butter Cheese Bombs

• 1 can of Pillsbury Grands! Biscuits (8-count)
• 1 ½ cups shredded mozzarella cheese or cheese cubes (cheddar or a blend works too)
• 4 tablespoons unsalted butter
• 3 cloves garlic, minced
• 2 tablespoons fresh parsley, chopped (or 1 tsp dried parsley)
• ½ teaspoon garlic powder
• ¼ teaspoon salt
• Optional: grated Parmesan cheese for topping

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Step-by-Step to Make Pillsbury Biscuit Garlic Butter Cheese Bombs

Step 1: Preheat and Prep

Start by preheating your oven to 375°F (190°C). Lightly grease a cast-iron skillet or baking dish with nonstick spray or a thin layer of butter. This helps get that golden, crispy base on each biscuit.

Step 2: Flatten the Biscuits

Open the can of Pillsbury Grands! Biscuits and separate them. Flatten each biscuit slightly with your hands or a rolling pin to about ½ inch thick. This will give you more space to stuff them with cheesy goodness.

Step 3: Add the Cheese

Place a heaping tablespoon of shredded mozzarella or a cube of your preferred cheese right in the center of each biscuit. Carefully pinch the edges together to completely seal the cheese inside. Roll each biscuit gently into a ball shape.

Step 4: Arrange in Pan

Place each cheese-stuffed biscuit seam-side down into the prepared skillet or baking dish. They should be close together but not too tight—you want them to rise and puff up beautifully.

Step 5: Make the Garlic Butter

In a small saucepan, melt the butter over low heat. Add the minced garlic, garlic powder, salt, and chopped parsley. Let it sizzle for about a minute until fragrant, but don’t let the garlic brown.

Step 6: Brush and Bake

Brush the tops of the biscuit bombs generously with the garlic butter mixture. Reserve a little for after baking. Place the skillet in the oven and bake for 15–18 minutes or until the tops are golden brown and delicious.

Step 7: Final Touch

Once baked, brush the remaining garlic butter over the hot biscuits and sprinkle with Parmesan cheese if desired. Let them cool for a few minutes—though good luck resisting the cheese stretch when you pull one apart!

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Storage Instructions

If you somehow end up with leftovers (which is rare!), you can store these Pillsbury Biscuit Garlic Butter Cheese Bombs in an airtight container in the refrigerator for up to 3 days. To reheat, simply pop them into the oven at 350°F (175°C) for 5–8 minutes to restore the crispy outside and melty center. You can also microwave them for about 20–30 seconds, but the texture might be softer.

For longer storage, freeze them in a zip-top freezer bag once fully cooled. When you’re ready to enjoy, reheat straight from frozen in the oven at 350°F for about 10–12 minutes.

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Estimated Nutrition (Per Biscuit Bomb)

Note: Nutrition values are approximate and will vary based on the exact cheese and toppings used.

• Calories: 210
• Total Fat: 12g
• Saturated Fat: 6g
• Cholesterol: 25mg
• Sodium: 430mg
• Carbohydrates: 18g
• Sugar: 2g
• Protein: 7g

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Frequently Asked Questions

### 1. Can I use a different type of cheese?

Absolutely! Mozzarella gives you that perfect stretch, but cheddar, provolone, or a spicy pepper jack add amazing flavor twists.

### 2. What if I don’t have fresh parsley?

Dried parsley works just fine—use about 1 teaspoon. You can also try dried Italian seasoning for a more herby kick.

### 3. Can I make these in advance?

Yes! Assemble them and store covered in the fridge for up to 24 hours. Bake just before serving for best texture.

### 4. Can I use crescent rolls instead of biscuits?

You can, though the texture will be flakier and softer. They still taste great and make a lighter version.

### 5. How do I make these spicier?

Add a pinch of red pepper flakes to the garlic butter or toss in a spicy cheese like jalapeño cheddar inside.

### 6. Can I air fry them?

Yes, at 350°F for about 8–10 minutes. Make sure to check for golden tops and melted centers!

### 7. Are these good as a party appetizer?

They’re perfect for parties! Serve with marinara or ranch for dipping and watch them disappear fast.

### 8. What if my cheese leaks out?

It happens! Make sure to seal the biscuit dough well and bake seam-side down to reduce leaks.

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