Pillsbury Biscuit Garlic Butter Cheese Bombs

Soft, golden Pillsbury biscuits stuffed with melty mozzarella, brushed with a rich garlic herb butter, and baked to pull-apart perfection.

Why This Recipe Works:

• Laminated biscuit dough provides flaky, buttery layers that rise beautifully around the cheese.
• Low-moisture mozzarella prevents steam blowouts while delivering an epic cheese pull.
• Double-brushing with garlic butter ensures deep, oil-soluble garlic flavor compounds penetrate the crust.

My first attempt at stuffing cheese into biscuit dough ended with a smoking oven and a puddle of scorched mozzarella on the bottom rack.

I was twenty-two, hosting a game night in my cramped apartment, and trying to impress a guy who is now my husband. I pinched those seams with all the strength in my thumbs, but the steam built up, the dough ruptured, and we ended up eating empty, buttery bread shells with a side of disappointment.

The physics of a cheese bomb are actually quite brutal on canned dough.

When mozzarella heats up, its water content vaporizes, creating steam that expands rapidly inside the dough cavity. If your dough has a weak seam or is rolled too thin, that steam pressure will find the path of least resistance and blow right through the side. This is why cheap, generic store-brand biscuits fail every single test; they lack the gluten structure and elasticity needed to stretch around a cheese block without tearing.

Trust me on this one: stick to Pillsbury Grands.

By splitting each laminated biscuit in half horizontally, you get the perfect thickness to wrap around a cube of low-moisture mozzarella. I tested this with fresh mozzarella too, but the high water content turned the inside into a soggy, watery mess that ruined the crumb. Low-moisture mozzarella is hands down the absolute perfect choice here because it melts into a thick, gooey pull without waterlogging the dough.

If you love these, you should also try my bacon cheeseburger garlic bombs or these incredible garlic parmesan cheeseburger bombs for your next party.

Pillsbury Biscuit Garlic Butter Cheese Bombs

• Publisher Storied Skillet
• Cuisine American
• Category Appetizer, Bread
• Prep Time 15 minutes
• Cook Time 15 minutes
• Servings 16 bombs
• Calories 180 calories
• Rating 4.8 4032
• Tags cheese bombs, garlic butter biscuits, pillsbury recipes, easy appetizer

Ingredients

• 1 can (16.3 oz) Pillsbury Grands! Flaky Layers Biscuits (8 count)
• 8 oz low-moisture mozzarella cheese block, cut into 16 equal cubes
• 4 tablespoons unsalted butter, melted
• 3 cloves garlic, finely minced
• 1/2 teaspoon Diamond Crystal kosher salt
• 1/2 teaspoon dried Italian seasoning
• 2 tablespoons grated Parmesan cheese
• 1 tablespoon fresh parsley, finely chopped

Directions

1. Preheat your oven to 375°F (190°C) and line a large baking sheet with parchment paper.
2. Pop open the can of Pillsbury Grands biscuits and separate the 8 biscuits. Carefully peel each biscuit in half horizontally to create 16 thin rounds.
3. Place one cube of low-moisture mozzarella in the center of each dough round.
4. Gather the edges of the dough up and over the cheese cube, pinching the seams together tightly with your fingers. Roll the ball gently between your palms to smooth out the seams and ensure there are no openings.
5. Place the dough balls seam-side down on the prepared baking sheet, leaving about 2 inches of space between each.
6. In a small bowl, whisk together the melted butter, minced garlic, Diamond Crystal kosher salt, and dried Italian seasoning.
7. Brush half of the garlic butter mixture generously over the tops of the dough balls.
8. Bake for 12 to 15 minutes, or until the biscuits are puffed and a deep golden brown.
9. Remove from the oven and immediately brush with the remaining garlic butter. Sprinkle the grated Parmesan and chopped fresh parsley over the hot cheese bombs before serving.
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Notes

• Use Diamond Crystal kosher salt; if using fine table salt, cut the measurement in half (1/4 teaspoon) to avoid over-salting.
• Low-moisture mozzarella is crucial because its lower water content prevents steam build-up, protecting the protein matrix of the dough from rupturing during baking.
• Do not skip rolling the pinched seams between your palms; this mechanical action fuses the dough layers together, creating a seamless barrier that prevents cheese from escaping.
• Leftover cheese bombs will lose their crisp exterior after a day in the fridge, but a quick 5-minute run in an air fryer at 350°F will completely restore their flaky texture and gooey center.
• If you want to skip the biscuit prep entirely, you can try making homemade mozzarella sticks for a different kind of cheesy crunch.

Serving Suggestions

These warm, buttery bites are best enjoyed straight out of the oven while the cheese is at its melting peak. Pair them with these delicious options to create an unforgettable spread:

• Warm marinara sauce for dipping
• A side of creamy garlic aioli
• Alongside a fresh Caesar salad to cut through the richness
• As a side for pasta night instead of traditional garlic bread
• Part of a game-day platter next to Little Caesars Crazy Puffs

Storage and Reheating

Let's be honest: these are best eaten hot.

But if you do have leftovers, let them cool completely to room temperature before transferring them to an airtight container. Storing them while warm traps condensation, which turns the flaky biscuit layers into a sad, gummy paste by the next morning. They will keep in the refrigerator for up to four days.

Never use a microwave to reheat these unless you enjoy rubbery cheese and soggy dough.

Instead, pop them into a 350°F oven or air fryer for 5 to 7 minutes. This revives the fat in the biscuit layers, crisping up the exterior while gently melting the mozzarella core back to its glorious, stretchy state.

Ingredient Substitutes

If you need to swap things out based on what is currently in your pantry, here are the easiest substitutions that still deliver great results:

1. Biscuit Dough: If you cannot find Pillsbury Grands, pizza dough cut into 2-inch squares works beautifully, though it will be less flaky.
2. Cheese: Provolone or Monterey Jack cubes make excellent substitutes for mozzarella, offering a similar melt profile.
3. Garlic: If fresh garlic is too sharp for your taste, substitute with 1/2 teaspoon of garlic powder mixed into the melted butter.
4. Herbs: Swap dried Italian seasoning for dried oregano or fresh rosemary if you want to mimic the flavor of cheesy garlic cruffins.

Gather your friends, melt that butter, and do not worry if a little cheese leaks out anyway—those crispy, caramelized cheese skirts are secretly the best part.