Easy Pillsbury Biscuit Garlic Butter Cheese Bombs: The 20-Minute Crowd Pleaser
There is a specific kind of magic that happens in the kitchen when the scent of melting butter and toasted garlic starts to waft through the air. It’s a scent that pulls people out of their rooms and into the kitchen before the timer even goes off. These Pillsbury Biscuit Garlic Butter Cheese Bombs are born from those moments when you need something comforting, fast, and undeniably delicious. Picture a golden, tender biscuit crust brushed with a savory herb butter, giving way to a center of warm, stretchy mozzarella. They are bite-sized pillows of comfort that look like you spent hours in the kitchen, even though the oven does most of the heavy lifting.
Why You’ll Love This
Ultimate Convenience: Using refrigerated dough means you get that perfect, flaky texture without the mess of flouring a countertop or waiting for yeast to rise.
The Perfect Texture: You get a beautiful contrast between the slightly crisp, buttery exterior and the soft, gooey cheese center.
Minimal Cleanup: With just one baking sheet and a small bowl for the butter wash, you won’t be stuck at the sink all night.
Crowd Appeal: From toddlers to grandparents, it is nearly impossible to find someone who doesn’t enjoy the combination of bread, garlic, and cheese.
The Skeptic’s Favorite Snack
I first made these for a close friend who is a self-proclaimed “bread purist.” He usually scoffs at anything that comes out of a pressurized tube, insisting that if it isn’t sourdough from a local bakery, it isn’t worth the calories. I set a warm plate of these cheese bombs down during a football game, and within ten minutes, the plate was polished clean. He didn’t just eat one; he asked for the recipe. It turns out that when you douse a warm biscuit in high-quality garlic butter and stuff it with mozzarella, even the toughest critics find themselves reaching for “just one more.”
What Makes It Special
Pillsbury Refrigerated Dough: The secret to the consistent, flaky layers and the buttery flavor that serves as the perfect vessel for the cheese.
Low-Moisture Mozzarella: Whether you use shredded or cubes of string cheese, this provides that iconic “cheese pull” that makes the dish so visual and satisfying.
Real Salted Butter: Using real butter instead of margarine ensures a rich, savory finish that browns beautifully in the oven.
Italian Seasoning Blend: A mix of oregano, basil, and thyme adds an aromatic, earthy depth that cuts through the richness of the cheese.
Making It Happen
The process starts with a little bit of prep. You’ll want your oven preheated to 375°F (190°C) so it’s nice and hot the moment the biscuits are ready. Line a baking sheet with parchment paper to prevent any cheese escapes from sticking. Pop open the biscuit tube—that satisfying “thump” is the signal that snack time is near. Separate the eight biscuits and gently press them down into small discs. You don’t want them too thin, just enough to create a pocket for the cheese.
Once your mozzarella is tucked into the center, gather the edges of the dough and pinch them tightly. This part is crucial; you want a good seal so the cheese stays inside the “bomb” rather than leaking out onto the pan. Roll them between your palms until they are smooth, then place them seam-side down.
In a small bowl, whisk together your melted butter, garlic powder, Italian seasoning, and salt. Use a pastry brush to coat each dough ball generously. As they bake for about 10 to 12 minutes, the garlic will mellow and the dough will puff up into golden spheres. The second they come out of the oven, hit them with one more coat of that garlic butter while they are still steaming. It soaks into the crust and makes them absolutely irresistible.
You Must Know
Seal it Tight: Always place the biscuits seam-side down on the baking sheet. This uses the weight of the dough to keep the cheese locked inside.
Watch the Timer: Because every oven runs slightly differently, start checking them at the 9-minute mark. You’re looking for a deep golden brown, not just a pale tan.
Don’t Skimp on the Wash: That final brush of butter after they come out of the oven is what gives them that professional, bakery-style shine and extra punch of flavor.
Serving Ideas
These are the ultimate appetizer, but they also play well as a side dish. Serve them in a warm basket alongside a bowl of classic marinara sauce for dipping, or go the “cool and creamy” route with a side of peppercorn ranch.
If you are serving these during a meal, they pair beautifully with a crisp Caesar salad or a hearty bowl of tomato basil soup. For drinks, a cold lager or a sparkling cider provides a refreshing contrast to the rich, buttery garlic profile.
Make It Different
Add Heat: Mix a pinch of red pepper flakes into the butter or tuck a slice of jalapeño inside the biscuit with the cheese for a spicy kick.
Protein Packed: Add a slice of pepperoni inside each biscuit to turn these into “Pizza Bombs.”
Pesto Version: Instead of garlic butter, brush the tops with a high-quality basil pesto before and after baking.
Different Cheeses: Try sharp cheddar or pepper jack for a bolder flavor profile than the mild mozzarella.
Storage and Reheating
If you happen to have leftovers, store them in an airtight container in the refrigerator for up to 3 days. To reheat, avoid the microwave if possible, as it can make the dough chewy. Instead, pop them back into a 350°F oven or an air fryer for 3 to 5 minutes until the center is melted and the outside is crisp again.
Success Tips
For the best results, use a high-quality garlic powder that hasn’t been sitting in the pantry for years. Freshness matters even with dried spices. If you have extra time, grating a fresh block of mozzarella will result in a smoother melt than the pre-shredded bags, which are often coated in potato starch to prevent clumping.
Frequently Asked Questions
Can I use the “Grands” sized biscuits for this?
Yes, but since they are larger, you may need to increase the baking time by 2-3 minutes and use a bit more cheese per biscuit.
Why did my cheese leak out?
This usually happens if the dough wasn’t pinched tightly enough or if there was a small tear in the biscuit. Make sure the seam is on the bottom to help keep it closed.
Can I make these in an air fryer?
Absolutely. Cook them at 330°F for about 6-8 minutes, checking frequently to ensure they don’t over-brown.
Do I have to use salted butter?
You can use unsalted, but you will want to add an extra pinch of salt to the mixture to ensure the garlic and herbs really pop.
Can I prep these in advance?
You can assemble the balls and keep them covered in the fridge for a few hours before baking, but don’t brush them with butter until right before they go into the oven.
Recipe Card
Prep time: 8 minutes
Cook time: 12 minutes
Total time: 20 minutes
Servings: 8 bombs
Category: Appetizer/Side Dish
Difficulty: Easy
Cuisine: American
Yield: 8 cheese bombs
Equipment: Baking sheet, parchment paper, small microwave-safe bowl, pastry brush.
Ingredients
1 container refrigerated biscuit dough (16 oz, 8 count)
4 oz mozzarella cheese (shredded or diced string cheese)
4 tbsp melted butter (half a stick)
1 tsp garlic powder
1 tsp Italian seasoning
Pinch of salt
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or grease it lightly.
Open the refrigerated biscuit dough container and separate the 8 biscuits. Flatten each biscuit slightly to make room for the cheese.
Cut mozzarella into 8 equal pieces (or use equal portions of shredded cheese). Place a piece of cheese in the center of each flattened biscuit.
Fold the edges of the biscuit dough around the cheese and pinch firmly to seal. Roll into smooth balls and place them seam-side down on the prepared baking sheet.
In a small bowl, mix the melted butter, garlic powder, Italian seasoning, and a pinch of salt. Brush about half of the mixture generously over each biscuit.
Bake for 10-12 minutes, until the tops are golden brown and the biscuits have puffed up.
Remove from the oven and immediately brush with the remaining garlic butter. Serve while warm.
Notes
For a salty, nutty finish, sprinkle a tablespoon of grated Parmesan cheese over the biscuit bombs immediately after the final butter brush.
Nutrition
Calories: Approximately 210 kcal per bomb
Fat: 12g
Carbohydrates: 20g
Protein: 6g
