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Irresistible Pillsbury Biscuit Garlic Butter Cheese Bombs You Need to Try

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Learn how to make delicious Pillsbury Biscuit Garlic Butter Cheese bombs. Easy recipe with step-by-step instructions.

Ingredients

Scale

  • 1 can (16.3 oz) Pillsbury flaky layered biscuits (usually 8 biscuits)
  • 4 tablespoons unsalted butter, melted
  • 3 cloves garlic, finely minced
  • 1 cup shredded sharp cheddar cheese
  • 1 teaspoon dried parsley flakes (optional, for color and a touch of earthiness)
  • Salt, a pinch (to taste)
  • Freshly ground black pepper, a pinch
  • Optional substitutions:
    • Butter: you can use garlic-infused olive oil for a lighter option
    • Cheddar cheese: mozzarella or pepper jack work well for a different flavor profile
    • Parsley: fresh chopped basil or oregano can add a lovely twist

Instructions

  1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. It’s a small step but trust me, it saves you from scrubbing later — something Mama Lu always appreciated.
  2. Open the can of Pillsbury biscuits and separate each biscuit gently. On a lightly floured surface, flatten each biscuit into a 4-inch round using your fingers or a rolling pin. Don’t stress about perfect circles — rustic is beautiful.
  3. In a small bowl, combine the melted butter, minced garlic, salt, and pepper. This is where the magic starts — the smell alone will have you hooked before the cheese even goes in.
  4. Spoon about 2 tablespoons of shredded cheddar cheese into the center of each flattened biscuit. Be generous here; the cheese is the heart of these bombs.
  5. Brush the edges of the biscuit rounds with the garlic butter mixture. This helps seal the cheese inside and adds flavor to every bite.
  6. Carefully fold the biscuit dough over the cheese, pinching the edges tightly to create a sealed ball. Mama Lu always said, “Seal it tight, or the good stuff will run away.”
  7. Place the sealed dough balls seam-side down on the prepared baking sheet. Brush the tops with the remaining garlic butter mixture, then sprinkle with parsley flakes for that final touch.
  8. Bake in the preheated oven for 15 to 18 minutes, or until golden brown and puffed. You’ll know they’re done when they’re beautifully browned on top and the cheese inside is bubbling just beneath the surface.
  9. Remove from oven and let cool for 5 minutes. This is the hardest part — waiting — but it keeps the cheese from burning your tongue, a lesson learned the hard way one rainy afternoon.
  10. Serve warm, and watch these Pillsbury Biscuit Garlic Butter Cheese bombs disappear faster than you can say “Mama Lu’s kitchen.”

Find it online: https://claracooking.com/pillsbury-biscuit-garlic-butter-cheese-bombs/