Last updated on February 11, 2026
A Cozy Start
Have you ever come home craving something warm, cheesy, and a little bit naughty — the kind of snack that makes you forgive yourself for eating dinner twice? I remember the first time I tried a cheese-stuffed biscuit, my dog judged me from the couch while I held a molten ball of goo and grinned like a kid. If you’ve ever worried that making pub-style bites at home is too fussy, I get it — I used to think the same. The good news: these Pillsbury Garlic Butter Cheese Bombs are genuinely easy, forgiving, and brilliant for beginners. If you love garlicky spreads, you might also enjoy this roasted garlic brie idea I found that pairs beautifully with cozy snacks like these: roasted garlic brie idea.
A Quick Look at This Pillsbury Garlic Butter Cheese Bombs Recipe
These Pillsbury Garlic Butter Cheese Bombs pair soft, flaky Pillsbury Grands! Southern Homestyle biscuits with melty mozzarella — that soft cheese pull is the whole show. The buttery garlic brush gives them a savory, golden finish, making them irresistible as a snack or appetizer. They’re super quick to pull together, which is perfect for busy weeknights or last-minute guests. If you like simple comfort food that looks fancy but isn’t, keep scrolling — the step-by-step will walk you through every pinch and brush.
Ingredients You’ll Need for Pillsbury Garlic Butter Cheese Bombs
Below I break down what you’ll need and why each piece matters. The ingredients are straightforward, pantry-friendly, and easy to swap if you want variations.
Essentials
- 1 can Pillsbury Grands! Southern Homestyle Biscuits (8-count) — these are the base: fluffy, buttery, and an easy shortcut to homemade dough texture.
- 8 mozzarella cheese cubes (1-inch) — a good melting cheese is key; mozzarella gives that long, gooey pull that makes these feel special.
- 3 tbsp unsalted butter, melted — makes the tops rich and helps the garlic stick.
- 2 cloves garlic, minced — fresh garlic brings bright, aromatic flavor; don’t skimp here.
- 1 tsp Italian seasoning — adds a warm, herby note without needing a handful of separate herbs.
Optional add-ons
- 1 tbsp chopped fresh parsley — for a fresh pop of color and mild herbal lift after baking.
- 1 tbsp grated Parmesan cheese — for a slightly salty, nutty finish on top.
- Marinara sauce for dipping — a classic pairing; warm marinara turns these into handheld pizza bombs.
Substitutions and shortcuts
- Cheese swaps: If you don’t have mozzarella cubes, tear small pieces from a block of mozzarella, use string cheese, or try provolone for a slightly sharper flavor. For a creamier bite, mix in a small cube of cream cheese with the mozzarella.
- Biscuit shortcuts: I love the ready-made convenience of Pillsbury Grands!, but if you prefer, you can use other canned biscuit varieties. For a lower-carb option, try wrapping small cheese portions in pre-made pizza dough or crescent roll dough.
- Garlic shortcuts: Use 1/2 tsp garlic powder instead of minced garlic in the butter mix if you’re short on time — it won’t be quite as bright, but it still works in a pinch.
- Herb swap: No Italian seasoning? Mix dried oregano and basil, or use a pinch of dried thyme. Fresh chopped rosemary can be lovely, but use sparingly.
- Make-ahead tip: Form the sealed cheese bombs and keep them covered in the fridge for a few hours. Brush with garlic butter and bake right before serving. This is great when prepping for a party.
If you want more garlic-butter inspiration, especially with main dishes, I sometimes pair this flavor profile with pan-fried cod for a quick dinner: garlic butter cod strips shows how versatile this simple sauce can be.
How to Make Pillsbury Garlic Butter Cheese Bombs Step-by-Step
I’ll take you through this like we’re in the kitchen together. No rush, no pressure — just one cozy step at a time. I’ll include tips for sealing, baking, and getting that gorgeous golden top every time.
Prep the oven and baking surface
- Preheat your oven to 375°F (190°C). I always double-check with my oven thermometer if I’m unsure — even a small temp difference can change bake time.
- Line a baking sheet with parchment paper or lightly grease it with a bit of butter or nonstick spray. Parchment gives an easy cleanup and helps the bottoms brown evenly.
Open and flatten the biscuits
- Open the can of Pillsbury Grands! and separate the 8 biscuits.
- On a clean surface, gently press each biscuit flat with your fingertips or the bottom of a small bowl. You don’t need a rolling pin — just flatten enough to make a small disc about 3–4 inches wide. Be gentle; you want the dough to remain airy.
Add the cheese
- Place one 1-inch mozzarella cube in the center of each flattened biscuit. If you’re using shredded or torn cheese, make a small mound in the middle, leaving space around the edges to seal.
Seal into balls
- Gather the dough edges up and over the cheese, pinching the seams tightly to seal. Moisture from the cheese can escape, so a tight seal prevents leaks and keeps the bombs looking neat.
- Roll each sealed biscuit between your palms into a smooth ball, then place seam-side down on the prepared baking sheet. Spacing: leave about 1–1.5 inches between each ball; they’ll puff up but shouldn’t touch.
Make the garlic butter
- In a small bowl, combine the 3 tablespoons of melted unsalted butter with the minced garlic and 1 teaspoon of Italian seasoning. Stir to combine. Taste a tiny dab with a spoon — if it needs a touch more salt, add a pinch (remember your Parmesan later might add salt too).
- If you prefer more garlic flavor, add a bit more minced garlic. If you use garlic powder in a rush, add only 1/2 teaspoon.
Brush the tops generously
- Using a pastry brush or the back of a spoon, brush the tops of each biscuit ball generously with the garlic butter mixture. Don’t worry about getting the bottoms — the tops are what turn golden and fragrant.
- Reserve any leftover garlic butter in the bowl for brushing again after baking.
Bake until golden
- Put the baking sheet in the preheated oven on the middle rack. Bake for 12–15 minutes, watching for a deep golden-brown color. Every oven is different; start checking at 12 minutes.
- The tops should be puffed and nicely colored; bottoms will be set. If the tops brown too quickly, tent a piece of foil lightly over the pan to prevent over-browning while the centers finish.
Final finish and garnish
- Remove from the oven and immediately brush the warm tops with any leftover garlic butter you saved. The warm butter soaks in and keeps them shiny and delicious.
- Sprinkle with chopped fresh parsley and a light dusting of grated Parmesan if using. The parsley adds freshness; the Parmesan adds a salty, slightly nutty contrast.
Serve warm with dipping sauce
- Transfer to a serving plate and serve right away with warmed marinara on the side for dipping. The cheese is at its best when hot and gooey, so these are prime-time freshly baked.
Tips for beginners
- Sealing: If your dough tears while sealing, pinch a little extra dough from the edge or dampen the edge with a tiny dab of water so it sticks together better.
- Cheese temperature: Cold cheese is easier to handle and won’t make the dough soggy as you work.
- Batch baking: If making a double batch, use two baking sheets and rotate them halfway through baking.
Common Mistakes to Avoid
Even the coziest home cook trips up sometimes. Here are the mistakes I see most often and how to avoid them.
Mistake 1: Not sealing the dough properly
If you don’t pinch the edges tightly, melted cheese can leak out during baking and create a mess on your tray. Always press the edges together firmly and roll the seam-side down on the baking sheet. If the dough is sticking to your fingers, dust them with a tiny bit of flour or use a little water to help the edges adhere.
Mistake 2: Overfilling or using too soft cheese
If the cheese portion is too large or very soft (think room-temperature cream cheese only), the center may remain gooey and the dough might not cook through evenly. Stick to the recommended 1-inch cheese cubes or slightly smaller pieces. If you use a softer cheese, pair it with something a bit firmer or chill the combined cheese before wrapping so it melts more predictably.
Mistake 3: Skipping the garlic butter brush
The garlic butter is what transforms these from plain biscuits into aromatic, savory bombs. Skipping this step will leave the tops pale and bland. Brush generously before baking and again after removing from the oven — that second brush is where the flavor sinks in and the biscuits shine.
Serving Suggestions for Pillsbury Garlic Butter Cheese Bombs
These little bombs are an all-purpose crowd-pleaser — I like to think of them as the friendly neighbor of comfort foods. Serve them right out of the oven while the cheese is molten and the garlic scent fills the kitchen.
As an appetizer at gatherings
Arrange a warm platter of cheese bombs with a bowl of marinara in the center. They’re great for game day, potlucks, or when friends drop by unexpectedly. People will pick them up and talk with their mouths full — the highest compliment.
For weeknight dinner sides
I often serve these alongside a light salad or a bowl of tomato soup for a quick comfort meal. They pair especially well with crisp greens dressed in lemon vinaigrette — the brightness balances the buttery, cheesy richness.
Kid-friendly party plate
Kids love the gooey cheese pull. Serve with kid-friendly dips like mild marinara or ranch dressing. You can also add tiny veggies on the side (carrot sticks, cucumber slices) so there’s a fresh option on the plate too.
Conclusion
I promise — these Pillsbury Garlic Butter Cheese Bombs are simpler than they look, and the payoff is huge: golden, garlicky bites with a gooey cheese center that feel like a little celebration in your mouth. They’re easy to customize, forgiving for beginners, and reliably comforting. If you want a quick visual guide or a slightly different take on the same idea, check out this handy external walkthrough for inspiration: Easy Garlic Butter Cheese Bombs – Instrupix. Try them tonight — I’d love to hear how you dressed them up or what dip your family fought over.
FAQs About Pillsbury Garlic Butter Cheese Bombs
Q1: How long do Pillsbury Garlic Butter Cheese Bombs keep, and what’s the best way to store them?
A1: These are best eaten fresh and warm, but you can store leftover Pillsbury Garlic Butter Cheese Bombs in an airtight container in the fridge for up to 2 days. Reheat in a 350°F (175°C) oven for about 8–10 minutes until warmed through and the cheese is melty again. Microwaving works in a pinch but can make the biscuit a little chewy.
Q2: Can I freeze Pillsbury Garlic Butter Cheese Bombs before baking?
A2: Yes — assemble the sealed cheese bombs and place them on a baking sheet seam-side down, then freeze until solid (about 1–2 hours). Transfer to a freezer bag or container. When ready to bake, place frozen bombs on a baking sheet, brush with garlic butter, and bake a few minutes longer (roughly 15–18 minutes) until golden and heated through. Brush with extra butter after baking.
Q3: Are there vegetarian or vegan options for these Pillsbury Garlic Butter Cheese Bombs?
A3: For a vegetarian version, the recipe already fits since it uses no meat. For a vegan version, use vegan biscuit dough (some refrigerated doughs are vegan — check labels) and vegan mozzarella. Replace butter with a plant-based buttery spread or olive oil and use a garlic-infused oil for brushing.
Q4: Can I make Pillsbury Garlic Butter Cheese Bombs ahead for a party?
A4: Absolutely. You can assemble the bombs and refrigerate them covered for up to 24 hours. When guests arrive, brush with the garlic butter and bake. For busier prep, freeze them as described above and bake from frozen on party day.
Q5: What dips pair best with Pillsbury Garlic Butter Cheese Bombs?
A5: Classic marinara is my top pick — it gives a pizza-like vibe and bright tomato acidity to cut through the richness. Ranch, garlic aioli, or a pesto dip are also lovely. For something different, try a honey mustard or a warm, cheesy fondue-style dip.
Pillsbury Garlic Butter Cheese Bombs
- Total Time: 25 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Irresistible cheese-stuffed biscuits brushed with garlic butter, perfect as a snack or appetizer.
Ingredients
- 1 can Pillsbury Grands! Southern Homestyle Biscuits (8-count)
- 8 mozzarella cheese cubes (1-inch)
- 3 tbsp unsalted butter, melted
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- 1 tbsp chopped fresh parsley (optional)
- 1 tbsp grated Parmesan cheese (optional)
- Marinara sauce for dipping (optional)
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Open the can of biscuits and flatten each biscuit into a small disc (3–4 inches wide).
- Place one mozzarella cube in the center of each disc.
- Seal the dough around the cheese and roll into a smooth ball, placing seam-side down on the baking sheet.
- In a bowl, mix melted butter, minced garlic, and Italian seasoning to create the garlic butter.
- Brush the tops of the biscuit balls generously with garlic butter.
- Bake for 12–15 minutes until golden brown.
- Immediately brush warm tops with remaining garlic butter, sprinkle with parsley and Parmesan if using.
- Serve warm with marinara sauce for dipping.
Notes
These cheese bombs are customizable; try different cheeses or herbs based on your preference.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bomb
- Calories: 250
- Sugar: 1g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 20mg
Keywords: cheese bombs, garlic butter, biscuits, appetizers, party food
