Pillsbury Biscuit Garlic Butter Cheesebombs

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I still remember the first time I pulled a tray of these out of the oven—golden, bubbling, and smelling like pure comfort. These Pillsbury Biscuit Garlic Butter Cheesebombs are the kind of snack that disappears within minutes of serving. They’re warm, soft, cheesy inside, and finished with a glorious garlic butter glaze that brings the whole thing together. Whether you’re serving them as an appetizer, a party snack, or a cozy side dish, they never fail to make people smile.

What I love most about this recipe is how ridiculously easy it is to throw together. It uses store-bought Pillsbury biscuits, so the prep is minimal, but the end result tastes like you spent hours baking. The filling is simple—just gooey mozzarella—but when that cheese pulls apart and that garlicky butter melts into the biscuit? You’ll understand exactly why I keep this recipe on repeat.

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Why You’ll Love This Pillsbury Biscuit Garlic Butter Cheesebombs Recipe

These little bombs are the ultimate crowd-pleasers. They’re quick to prep, incredibly satisfying, and completely customizable. Whether you’re looking for a fun game day snack, something comforting for dinner, or just want to try a new twist on biscuits, this recipe brings bakery-quality flavor with barely any effort. The buttery, garlicky topping and melty cheese core make it feel indulgent, while the soft, flaky biscuit keeps things hearty and classic.

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What Kind of Cheese Works Best in Pillsbury Biscuit Garlic Butter Cheesebombs?

Mozzarella is the top pick for a reason—it’s melty, stretchy, and gives that perfect cheese pull we all crave. But don’t feel limited. You can absolutely play around with other cheeses. Sharp cheddar brings a bold bite, provolone melts beautifully, and Monterey Jack adds a subtle creaminess. I’ve even tried pepper jack for a spicy kick, and it was a hit. Just make sure to choose a cheese that melts well and won’t release too much oil.

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Options for Substitutions

If you’re missing a few ingredients, no stress. These cheesebombs are super forgiving:

• Biscuits: No Pillsbury on hand? Use any brand of refrigerated biscuit dough. Crescent roll dough also works for a flakier, lighter twist.
• Cheese: Feel free to swap mozzarella for cheddar, provolone, or a blend. Just avoid hard cheeses like parmesan alone—they don’t melt the same way.
• Butter: Can’t do dairy? Try vegan butter or olive oil as a base for your garlic mix.
• Garlic: Fresh is best, but garlic powder will do in a pinch. You can also mix in onion powder or Italian seasoning to build more flavor.
• Herbs: Parsley is classic, but chopped chives, oregano, or basil bring a nice variation.

You can really make these your own with a few simple swaps and additions!

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Ingredients for This Pillsbury Biscuit Garlic Butter Cheesebombs Recipe

• Pillsbury Biscuit Dough: The foundation of this recipe—soft, buttery, and pre-made for convenience. It puffs up beautifully around the cheese and traps all the flavor inside.
• Mozzarella Cheese: Melts like a dream and gives that iconic cheese pull when you break into the biscuit. It’s the gooey heart of each cheesebomb.
• Unsalted Butter: Used to make the garlic butter glaze. It soaks into the biscuit and gives a rich, savory flavor that complements the cheese.
• Garlic (minced): Adds that irresistible aroma and sharp flavor that makes your kitchen smell like a dream. It’s key to elevating these from basic biscuits to something special.
• Fresh Parsley (chopped): Brings color and a hint of freshness to balance the richness of the butter and cheese.
• Salt & Pepper: Just a light touch enhances the overall flavor without overpowering.

Each ingredient plays its role perfectly—simple, familiar, but when combined, totally next-level.

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Step 1: Preheat and Prep

Start by preheating your oven to 375°F (190°C). Line a baking sheet or lightly grease a cast iron skillet for that golden-bottomed finish. While the oven heats, open your biscuit dough and separate each piece.

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Step 2: Stuff the Biscuits

Flatten each biscuit slightly in your palm. Place a cube or generous pinch of mozzarella cheese in the center. Fold the edges up and over the cheese, pinching to seal tightly. Roll gently between your hands to form a smooth ball.

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Step 3: Arrange and Melt the Butter

Place all the cheese-stuffed biscuit balls seam-side down into your prepared pan, leaving a little space between each one. In a small saucepan (or microwave-safe bowl), melt the butter and stir in minced garlic, chopped parsley, salt, and pepper.

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Step 4: Brush with Garlic Butter

Generously brush the tops of each cheesebomb with the garlic butter mixture. This adds flavor and helps create that golden, crispy top. You can save a little extra to brush on again after baking.

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Step 5: Bake Until Golden

Slide your pan into the oven and bake for 15–18 minutes, or until the tops are golden brown and you see a little cheese oozing out here and there. Let them cool slightly before serving—they come out hot!

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How Long to Cook the Pillsbury Biscuit Garlic Butter Cheesebombs

These little flavor bombs bake up quickly—15 to 18 minutes in a 375°F (190°C) oven is just right. You’ll know they’re ready when the tops are golden brown and slightly crisp, and a bit of melty cheese starts to peek out. If you’re baking in a cast iron skillet, you might get a slightly crispier bottom (which is amazing), so keep an eye on them around the 15-minute mark.

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Tips for Perfect Pillsbury Biscuit Garlic Butter Cheesebombs

• Seal the Edges Tightly: Make sure to pinch the biscuit dough well around the cheese to prevent leaks while baking.
• Use Cold Cheese: This helps the cheese stay inside longer as the biscuit cooks around it.
• Don’t Overstuff: A generous cube is perfect, but too much cheese can cause splitting or excessive oozing.
• Line with Parchment (if using a sheet): To make cleanup a breeze and avoid sticking.
• Brush Twice with Garlic Butter: Once before baking for crisp flavor, and again after baking for a glossy, garlicky finish.
• Add a Little Extra Cheese on Top: Sprinkle with shredded cheese in the last few minutes for an even cheesier crust.
• Fresh Garlic is Best: It gives that punchy, aromatic edge you won’t get from powder alone.
• Let Them Rest a Minute: Hot cheese can burn—give it a moment to cool before diving in.

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Watch Out for These Mistakes While Cooking

Even an easy recipe like these cheesebombs can trip you up if you’re not careful. Here are a few things to avoid:

• Not sealing the dough properly: This leads to cheese leaking out and flat, misshapen bombs. Pinch the dough edges well.
• Using too much cheese: I know it’s tempting, but overfilling can burst the biscuit open mid-bake.
• Skipping the garlic butter glaze: This step is non-negotiable if you want that golden, flavorful top.
• Crowding the pan: Give them space to puff up and bake evenly—otherwise, you’ll get doughy sides.
• Overbaking: They go from golden to dry in just a couple of minutes, so keep an eye near the end.
• Undermixing the garlic butter: Make sure the garlic and parsley are evenly distributed to get that flavor in every bite.
• Using overly processed cheese slices: Stick to blocks or fresh mozzarella for the best texture and melt.
• Serving too hot: Let them cool slightly before serving or the cheese could burn your mouth.

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What to Serve With Pillsbury Biscuit Garlic Butter Cheesebombs?

Marinara Sauce

Warm marinara makes the perfect dipping sauce—like an elevated pizza roll situation.

Creamy Tomato Soup

The cheesebombs act like cheesy croutons. Trust me, it’s a match made in comfort food heaven.

Grilled Chicken Caesar Salad

Balance the richness with something crisp and green. This adds protein and freshness.

Spaghetti or Lasagna

Use these as a side in place of garlic bread with any pasta dish. They soak up sauce beautifully.

Chili

They’re amazing with a hot bowl of chili—especially when you dunk them in and let that cheese melt into the mix.

Baked Ziti

Double the cheese, double the comfort. These make a cozy side to pasta bakes.

Roasted Veggies

Round out the meal with a pan of roasted carrots, zucchini, or Brussels sprouts.

Scrambled Eggs or Omelet

Yep, they work for breakfast too! Think of them as savory breakfast rolls alongside eggs and bacon.

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Storage Instructions

If you somehow manage to have leftovers (which is rare in my house), these cheesebombs store really well. Let them cool completely, then place them in an airtight container and store in the refrigerator for up to 3 days.

To reheat, pop them in the oven at 350°F (175°C) for about 5–7 minutes to bring back that crispy top and melty center. The microwave works in a pinch—just 20–30 seconds will do—but you’ll lose that fresh-out-of-the-oven texture. For freezer storage, wrap individually in foil or plastic wrap, then freeze for up to 2 months. Reheat from frozen at 375°F for 12–15 minutes.

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Estimated Nutrition

Here’s a general estimate for one cheesebomb (based on using original Pillsbury biscuits and mozzarella):

• Calories: ~180 kcal
• Carbohydrates: 16g
• Protein: 5g
• Fat: 11g
• Saturated Fat: 6g
• Cholesterol: 25mg
• Sodium: 400mg
• Sugar: 2g
• Fiber: <1g

These are comforting, cheesy, buttery treats—not exactly diet food, but totally worth it when you need a little indulgence.

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Frequently Asked Questions

What’s the best way to seal the biscuit dough?

Pinch the edges of the dough together tightly, then roll it gently in your hands to smooth it out. If the dough feels too sticky, dust your fingers with a little flour.

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Can I make these Pillsbury Biscuit Garlic Butter Cheesebombs ahead of time?

Yes! Assemble them a few hours in advance and store them covered in the fridge. When ready, bake as directed. Just let them sit at room temp for about 10 minutes before popping them in the oven.

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Can I add meat to the filling?

Absolutely. A small slice of pepperoni, cooked sausage, or even shredded chicken pairs really well with the cheese inside. Just don’t overstuff.

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What’s the best type of pan to use?

A cast iron skillet gives them a crisp bottom and evenly browned sides. But a standard baking sheet lined with parchment paper works perfectly too.

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Can I make these without garlic?

Sure! Just skip the garlic in the butter mixture if needed, or substitute it with onion powder or a dash of Italian seasoning for a different flavor.

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How do I make these spicier?

Add a pinch of red pepper flakes to the garlic butter, or use pepper jack cheese inside the biscuits for a spicy kick.

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Are these good for kids?

Kids love them! They’re bite-sized, cheesy, and not too messy. Just let them cool a bit before serving to little ones.

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Can I use crescent rolls instead of biscuit dough?

Yes, crescent roll dough works great. It creates a flakier, more buttery bite. Just be careful sealing them well to keep that cheese inside.

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Conclusion

Pillsbury Biscuit Garlic Butter Cheesebombs are one of those easy recipes that feel way fancier than they are. In just a few steps, you get golden, fluffy biscuits with gooey cheese inside and buttery garlic flavor all over. Whether you’re serving them as a snack, a side, or a party favorite, they always bring that wow factor. Trust me—once you try these, they’ll be on permanent rotation in your kitchen.

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