These Easy Cheesy Garlic Biscuit Bombs are soft, buttery biscuits stuffed with gooey mozzarella cheese and brushed with a flavorful garlic-herb butter. They make a delicious appetizer, side dish, or snack and are ready in about 30 minutes.

Prep Time: 10 minutes
Cook Time: 15–18 minutes
Total Time: 25–30 minutes
Servings: 8 biscuit bombs

Ingredients

For the Biscuit Bombs

• 1 (16-ounce) can refrigerated biscuit dough (8 biscuits)
• 8 cubes (about 1-inch each) low-moisture mozzarella cheese
• 1 tablespoon all-purpose flour (for dusting work surface, optional)

Garlic Butter Topping

• 4 tablespoons unsalted butter, melted
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning
• 1 tablespoon fresh parsley, finely chopped (or 1 teaspoon dried parsley)
• ¼ teaspoon garlic powder (optional, for extra garlic flavor)
• ¼ teaspoon salt (optional, depending on butter)
• 2 tablespoons grated Parmesan cheese (optional)

Equipment

• Baking sheet
• Parchment paper or nonstick cooking spray
• Small bowl
• Pastry brush
• Cooling rack

Instructions

Step 1: Preheat the Oven

• Preheat oven to 375°F (190°C).
• Line a baking sheet with parchment paper or lightly grease it.

Step 2: Prepare the Biscuits

• Separate the refrigerated biscuits.
• Flatten each biscuit into a 4-inch circle using your hands or a rolling pin.

Step 3: Add the Cheese

• Place one cube of mozzarella in the center of each biscuit.
• Pull the dough up around the cheese.
• Pinch all seams tightly to completely seal.
• Roll gently into a smooth ball.

Step 4: Arrange

• Place the biscuit bombs seam-side down on the prepared baking sheet.
• Leave about 2 inches of space between each.

Step 5: Make the Garlic Butter

Mix together:

• Melted butter
• Garlic
• Italian seasoning
• Parsley
• Garlic powder
• Salt (if using)

Step 6: Brush

• Brush each biscuit generously with the garlic butter mixture.

Step 7: Bake

• Bake for 15–18 minutes, or until golden brown and cooked through.

Step 8: Finish

• Brush with the remaining garlic butter immediately after baking.
• Sprinkle with grated Parmesan, if desired.
• Serve warm while the cheese is still melty.

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Optional Add-Ins

Mix and match with the mozzarella:

• Pepperoni slices
• Cooked bacon bits
• Cooked sausage crumbles
• Diced ham
• Jalapeño slices
• Chopped spinach
• Sun-dried tomatoes
• Fresh basil

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Serving Suggestions

These biscuit bombs pair well with:

• Marinara sauce
• Ranch dressing
• Garlic aioli
• Pizza sauce
• Tomato soup
• Caesar salad
• Pasta dishes

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Storage

Refrigerator:
Store in an airtight container for up to 3 days.

Freezer:
Freeze baked biscuit bombs for up to 2 months. Wrap individually before freezing.

Reheating:

• Oven: 350°F (175°C) for 8–10 minutes
• Air fryer: 350°F (175°C) for 4–5 minutes
• Microwave: 20–30 seconds (the biscuit may soften)

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Approximate Nutrition (Per Biscuit Bomb)

• Calories: 220
• Protein: 8 g
• Carbohydrates: 18 g
• Fat: 13 g
• Saturated Fat: 7 g
• Cholesterol: 30 mg
• Sodium: 480 mg
• Fiber: 1 g
• Sugar: 2 g
• Calcium: 180 mg

Nutrition values are estimates and vary by brand.

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Allergen Information

Contains:

• Milk (butter, mozzarella, Parmesan)
• Wheat (biscuit dough)
• Gluten

Does Not Intentionally Contain:

• Peanuts
• Tree nuts
• Eggs (many refrigerated biscuit brands are egg-free, but check the label)

Nut Information

This recipe is naturally free of peanuts and tree nuts. However, packaged ingredients such as refrigerated biscuit dough, shredded or block mozzarella, Parmesan cheese, and seasonings may be manufactured in facilities that also process peanuts or tree nuts. If serving someone with a severe nut allergy, always read ingredient labels carefully and choose products labeled as produced in nut-free facilities if necessary.

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Frequently Asked Questions (Q&A)

Q: Can I use homemade biscuit dough?
A: Absolutely. Homemade biscuit dough works well and often gives an even flakier texture.

Q: What type of mozzarella works best?
A: Low-moisture mozzarella cubes are ideal because they melt smoothly without releasing too much moisture.

Q: Why did my cheese leak out?
A: The dough likely wasn’t sealed completely. Pinch the seams tightly and place each biscuit seam-side down on the baking sheet.

Q: Can I make these ahead of time?
A: Yes. Assemble them, cover, and refrigerate for up to 24 hours before baking. Brush with garlic butter just before baking.

Q: Can I cook these in an air fryer?
A: Yes. Air fry at 330–350°F (165–175°C) for about 8–10 minutes, checking for a golden-brown exterior.

Q: Can I use different cheeses?
A: Yes. Cheddar, Monterey Jack, provolone, fontina, pepper jack, gouda, or a combination of cheeses all work well.

Q: How do I keep the biscuits soft?
A: Avoid overbaking, brush them with butter immediately after baking, and store leftovers in an airtight container.

Q: Can I make these vegetarian?
A: Yes. Use cheeses made with vegetarian rennet if needed and skip any meat fillings.

Q: Can I add herbs to the dough?
A: Yes. Fresh parsley, chives, basil, oregano, or rosemary can be mixed into the dough or sprinkled into the garlic butter for extra flavor.

Q: What dipping sauces go best with these?
A: Marinara, garlic butter, ranch dressing, pizza sauce, pesto, spicy mayo, or a creamy cheese sauce are all excellent choices.