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Cheesy Garlic Butter Biscuit Bombs

Fluffy, golden biscuit bombs stuffed with molten mozzarella cheese and brushed with a savory garlic herb butter. The ultimate pull-apart appetizer.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8 bombs
Course: Appetizer, Side Dish
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Biscuit Bombs
  • 1 can refrigerated biscuit dough Grand's style (8 count)
  • 8 cubes mozzarella cheese approx. 1 inch cubes
  • 0.25 cup cheddar cheese shredded, for topping
Garlic Butter Glaze
  • 0.5 cup unsalted butter melted
  • 3 cloves garlic minced
  • 1 tsp Italian seasoning
  • 0.5 tsp garlic salt
  • 1 tbsp fresh parsley chopped
  • 2 tbsp Parmesan cheese grated (optional)

Equipment

  • Baking dish or cast iron skillet
  • Pastry brush
  • Small mixing bowl

Method
 

  1. Preheat oven to 375°F (190°C). Grease a baking dish with butter or cooking spray.
  2. Separate the biscuit dough into 8 rounds. Gently flatten each biscuit with your hand.
  3. Place a cube of mozzarella cheese in the center of each dough round. Pull the edges up and pinch tightly to seal the cheese inside. Roll into a smooth ball.
  4. Arrange the stuffed dough balls seam-side down in the prepared baking dish.
  5. Whisk together melted butter, minced garlic, Italian seasoning, and garlic salt. Brush half of the mixture over the dough.
  6. Bake for 15-20 minutes until deep golden brown.
  7. Remove from oven and immediately brush with the remaining garlic butter. Sprinkle with shredded cheddar and parsley.
  8. Serve warm for the best cheese pull.

Notes

Ensure the dough is sealed tightly to prevent cheese from leaking. For bite-sized appetizers, cut biscuits in half and use smaller cheese cubes.