Pillsbury Biscuit Garlic Butter Cheese Bombs Recipe
Hey, Let’s Talk Cheese Bombs!
Okay, so picture this: it’s a lazy Sunday afternoon, the kind where you just want something warm, gooey, and utterly comforting. Enter my trusty savior—Pillsbury Biscuit Garlic Butter Cheese Bombs. I stumbled upon this delightful concoction during one of my ‘what’s in the pantry?’ evenings. You know, the kind where you mix a little of this, a little of that, and hope it turns out edible. Spoiler alert: it was more than edible. It was a hit!
Why You’ll Love This
I whip these up when I need a quick and impressive snack (surprise guests, anyone?). My family goes bananas for them because, well, who can resist a warm, cheesy center? Not to mention, they fill the house with this amazing garlicky aroma (though, I’ll admit, I’ve occasionally overdone the garlic—whoops!).
What You Need (Ingredients)
- 1 can of Pillsbury biscuits (but honestly, any brand works—I sometimes grab store brand when I’m pinching pennies)
- 2 cups shredded mozzarella cheese (or try cheddar for a twist)
- 3 tablespoons melted butter
- 2 cloves garlic, minced (or, shhh, garlic powder in a pinch)
- 1 teaspoon dried Italian herbs (optional, but adds a nice touch)
- Pinch of salt and pepper
Let’s Get Cooking (Directions)
- Preheat your oven to 375°F (or maybe 190°C, if you’re on the other side of the pond).
- Open that can of biscuits—brace yourself for the pop! Separate them out and flatten each biscuit a bit.
- Place a small handful of mozzarella (or more! I won’t judge) in the center of each biscuit and fold the sides up to form a little pouch.
- Pinch the edges tightly so the cheese doesn’t escape during baking (learned this the hard way).
- Melt your butter and mix in the garlic, herbs, salt, and pepper.
- Brush each cheese bomb with your garlic butter and pop ’em in the oven.
- Bake for about 10-12 minutes, or until golden brown. (Here’s where I usually sneak a taste, just to make sure they’re perfect!)
Notes From My Kitchen
Don’t fret if some cheese leaks out; it’s like a crispy, golden bonus. And if you forget the herbs—don’t sweat it. Garlic butter covers a multitude of sins.
Fun Variations
I’ve swapped mozzarella with spicy pepper jack for a little kick, and it was a smashing success. Once, I tried stuffing them with brie—let’s just say they ended up a bit too runny for my taste.
Equipment Check
If you don’t have a pastry brush for the butter, just use a spoon and your fingers. Gets the job done and you can lick ’em clean afterwards!
Storage? If You Have Any Left…
Store ’em in an airtight container for up to two days, but honestly, in my house, they never last more than a day!
Serving Suggestions
These babies are perfect with a side of marinara sauce for dipping. My kids also like dunking them in chicken soup—go figure. It’s a family thing.
Pro Tips (Learn From My Oopsies)
One time, I rushed the dough-flattening step and regretted it because the bombs ended up a bit doughy. So, take your time there.
FAQ – I Get These All the Time!
Can I use homemade biscuit dough? Absolutely! But you’ll need to adjust the baking time a bit.
What’s the best cheese for this? Well, mozzarella is my go-to for that gooey goodness, but experiment! Just steer clear of anything too watery.
Do I need to grease the baking tray? You can, but with all that butter, I’ve never had a sticking issue.
