These golden, fluffy biscuit bombs are stuffed with gooey melted cheese, brushed with garlic butter, and baked until beautifully browned. They’re perfect as an appetizer, party snack, or side dish.

Yield: 8 biscuit bombs
Prep Time: 15 minutes
Cook Time: 18–22 minutes
Total Time: 35–40 minutes

Ingredients

For the Biscuit Bombs

1 can (16 oz) refrigerated biscuit dough (8 biscuits)
8 cubes mozzarella cheese (about 1-inch cubes)
½ cup shredded mozzarella cheese (optional for extra cheesiness)
2 tablespoons grated Parmesan cheese
1 tablespoon chopped fresh parsley (optional)

Garlic Butter

4 tablespoons unsalted butter, melted
3 cloves garlic, minced
1 teaspoon Italian seasoning
½ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon salt
¼ teaspoon black pepper

Optional Toppings

Extra Parmesan cheese
Fresh parsley
Red pepper flakes

Instructions

Step 1: Preheat the Oven

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

Step 2: Prepare the Garlic Butter

Mix together:

Melted butter
Garlic
Italian seasoning
Garlic powder
Onion powder
Salt
Pepper

Set aside.

Step 3: Stuff the Biscuits

Separate biscuit dough.
Flatten each biscuit into a 4-inch circle.
Place one mozzarella cube in the center.
Add a pinch of shredded mozzarella if desired.
Fold dough around cheese.
Pinch seams tightly.
Roll gently into a smooth ball.

Step 4: Brush

Arrange seam-side down on baking tray.
Brush generously with garlic butter.

Step 5: Bake

Bake for 18–22 minutes, or until:

Deep golden brown
Puffy
Cheese is melted

Step 6: Finish

Brush with remaining garlic butter.

Sprinkle with:

Parmesan
Parsley
Red pepper flakes (optional)

Serve immediately while cheese is gooey.

Serving Ideas

Serve with:

Marinara sauce
Ranch dressing
Garlic aioli
Pizza sauce
Tomato soup

Tips

Seal the dough well to reduce cheese leakage.
Freeze cheese cubes for 15 minutes before stuffing for better results.
Don’t overbake or the cheese may harden.
Best served hot and fresh.

Storage

Refrigerator

Store in an airtight container for up to 3 days.

Freezer

Freeze baked biscuit bombs for up to 2 months.

Reheating

Oven: 350°F for 8–10 minutes.
Air Fryer: 350°F for 4–5 minutes.
Microwave: 20–30 seconds (soft texture).

Nutrition (Approximate Per Biscuit)

Calories: 250
Protein: 9g
Carbohydrates: 20g
Fat: 15g
Saturated Fat: 8g
Fiber: 1g
Sugar: 3g
Sodium: 480mg

Nut Information

Contains:

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

Does NOT Contain:

Peanuts
Tree nuts
Soy (check biscuit dough label, as some brands may contain soy)

Nut Allergy Tip:
Always check the labels on refrigerated biscuit dough and cheeses, as manufacturing facilities may process tree nuts or peanuts.

Frequently Asked Questions

1. Can I use homemade dough?

Yes. Pizza dough, biscuit dough, or homemade bread dough all work well.

2. What cheese melts best?

Mozzarella is the best choice, but cheddar, Monterey Jack, provolone, gouda, or pepper jack are also delicious.

3. Can I make these ahead?

Yes. Assemble them up to 24 hours in advance and refrigerate until ready to bake.

4. Can I cook them in an air fryer?

Yes. Air fry at 350°F (175°C) for 8–10 minutes.

5. Why did my cheese leak out?

The dough wasn’t sealed tightly enough, or the seam wasn’t placed underneath.

6. Can I add fillings?

Absolutely! Try:

Cooked bacon bits
Pepperoni
Jalapeños
Spinach
Herbs
Cooked chicken

7. Are these vegetarian?

Yes, if you use vegetarian-friendly cheeses.

8. Can I freeze before baking?

Yes. Freeze on a tray until solid, then transfer to a freezer bag. Bake from frozen, adding 5–7 extra minutes.

9. What can I serve with them?

They pair well with pasta, salads, soups, or as a party appetizer with dipping sauces.

10. How do I keep them soft?

Store in an airtight container and reheat in the oven or air fryer instead of overcooking in the microwave.

Cheesy Garlic Stuffed Biscuit Bombs