Pillsbury Biscuit Garlic Butter

When I want a quick treat that feels like something from a pizzeria but is ready in about fifteen minutes, these flaky biscuit garlic butter cheese bombs are what I turn to. Each bite is stuffed with gooey mozzarella and smothered with buttery garlic topping. They are a total crowd—pleaser and perfect for dipping in marinara sauce.

My family begs for these on pizza night I remember the first time I made them at a kids sleepover everyone was fighting for seconds and there was not a crumb left

Ingredients

• Canned Pillsbury biscuits: for a soft flaky exterior and super easy prep Choose the original or buttery kind
• Mozzarella cheese sticks: for that endless cheese pull Cut the sticks in half for easy wrapping and even melting Look for low moisture part skim for best texture
• Unsalted butter: for a rich base to carry the garlic and herbs Choose high quality for best flavor
• Garlic powder: to give classic garlic bread flavor Be sure it is fresh for a strong aroma
• Dried Italian seasoning: for a blend of herbs opting for one with basil oregano and thyme brings balance
• Marinara sauce: for dipping Choose a robust tomato sauce with a little tang or even a spicy variety if you like heat

Instructions

Preheat Oven:

Set your oven to 375 degrees Fahrenheit or 190 Celsius so it has time to really heat up which ensures even baking

Flatten and Prep Biscuits:

Take each biscuit out of the can and use your hands or a rolling pin to press it into a flat round disc You want it thin enough to wrap around the cheese but not so thin it tears about four inches across works best

Stuff with Cheese:

Place half a mozzarella stick in the very center of each biscuit disc Make sure the cut side of the cheese is facing up to encourage easy melting

Seal the Bombs:

Gently gather the edges of the biscuit dough around the cheese fold it up and pinch the seams together tightly Give it a little roll in your hands to smooth out the seal to prevent cheese from leaking during baking

Arrange on Sheet:

Turn the sealed biscuits seam side down and space them evenly on a baking sheet lined with parchment Avoid crowding so the sides turn golden and crispy

Make Garlic Butter:

In a small dish combine melted butter garlic powder and Italian seasoning Stir really well so the herbs are suspended in the butter and every scoop will be flavorful

Brush with Garlic Butter:

Using a pastry brush generously coat the tops of each biscuit bomb with the garlic herb butter Get into all the corners so each bite is loaded with flavor

Bake to Golden Brown:

Slide into the preheated oven and bake for ten to twelve minutes You want the tops to rise and turn a deep golden color and the cheese inside to bubble slightly

Serve Warm:

Move the cheesy biscuit bombs to a plate and serve them while they are fresh and the cheese is stretchy Pour warm marinara sauce into a bowl for dipping

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My son always yells from the other room when he gets a whiff just so he does not miss his share

Storage Tips

Store any leftover cheese bombs in an airtight container in the fridge They will keep for up to three days Warm them in a low oven for five minutes to get the cheese melty again and the outside crisp If freezing wrap each bomb individually then thaw and reheat in the oven for best texture

Ingredient Substitutions

You can swap mozzarella for cheddar pepper jack or even leftover bits of brie for a fancier twist If you prefer a different herb blend try just fresh parsley or a little crushed red pepper for some kick Biscuits from any brand work just keep the pieces even for consistent baking

Serving Suggestions

These make the ultimate appetizer for game day or a fun addition to a pasta dinner I love to set out a platter with bowls of warmed marinara ranch and pesto for dipping Try sprinkling some grated parmesan over the bombs right when they come out of the oven

Cultural Context

This recipe is a shortcut take on Italian American garlic knots and cheese bread but with that all American convenience twist Using biscuit dough makes it weeknight friendly but you still get the nostalgic pizza parlor flavor

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These cheese bombs disappear fast Serve them right out of the oven for the ultimate cheese pull and enjoy every gooey bite

Frequently Asked Questions

→ How do you seal the biscuits around the cheese?

Pinch the dough firmly along the seams, making sure there are no gaps to prevent cheese from leaking out while baking.

→ Can you use other cheeses besides mozzarella?

Yes, cheddar, Monterey Jack, or provolone all melt nicely and can add different flavors inside the biscuit bombs.

→ What is the best way to serve these?

They’re best served warm, right out of the oven, alongside a small bowl of marinara or your favorite dipping sauce.

→ Can these be prepared ahead of time?

You can assemble them a few hours ahead and store them covered in the fridge until ready to bake.

→ How can you prevent the bottoms from getting soggy?

Place the cheese bombs on a parchment-lined baking sheet and avoid over-brushing the bottoms with butter before baking.