These Cheese Bombs with Garlic Butter are an irresistible snack or side dish made by wrapping buttery biscuit dough around cubes of cheddar cheese. They’re then brushed with a savory garlic herb butter, sprinkled with Parmesan, and baked to golden, gooey perfection. Perfect for parties, game day, or anytime you need a warm and cheesy bite.
Why You’ll Love This Recipe
- Quick & easy: Made with store-bought biscuit dough and ready in under 30 minutes.
- Cheesy surprise inside: Every bite has melty, sharp cheddar cheese at its center.
- Garlicky, buttery topping: Garlic, herbs, and Parmesan create a flavor-packed finish.
- Perfect appetizer or side: Pairs wonderfully with soups, salads, and pasta.
- Fun for kids & adults: These pull-apart cheese bombs are a hit with all ages.
Ingredients
- 1 (16.3-ounce) can Grands style biscuits
- 16 cubes cheddar cheese (about ¾” x ¾”)
- 4 tablespoons butter
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Italian seasoning
- 1/4 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
- Cooking spray
Directions
Preheat the Oven
- Preheat your oven to 375°F (190°C).
- Lightly coat a baking sheet with cooking spray and set aside.
Prepare the Biscuit Dough
- Remove biscuits from the can and cut each biscuit in half crosswise using a serrated knife.
- You should end up with 16 pieces of dough.
- Place each piece of dough flat on the prepared baking sheet.
Add Cheese and Seal
- Place one cube of cheddar cheese in the center of each biscuit half.
- Wrap the dough around the cheese, gently pressing and pinching the edges to seal completely.
- Form into a ball and place seam-side down on the baking sheet, spacing them about 2 inches apart.
- Note: You may need to bake in two batches depending on the size of your baking sheet.
Make Garlic Herb Butter
- In a small microwave-safe bowl, combine:
- 4 tablespoons butter
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Italian seasoning
- Microwave the mixture until the butter is fully melted. Stir well to combine.
Brush & Bake
- Brush the tops of the cheese bombs with 3 tablespoons of the garlic herb butter.
- Sprinkle 1/4 cup grated Parmesan cheese evenly over the tops.
- Bake for 10–12 minutes, or until the cheese bombs are golden brown and puffed.
- Tip: Do not overbake or the cheese may burst from the dough.
Finish with Parsley and Serve
- Once baked, brush the hot cheese bombs with the remaining 1 tablespoon of garlic herb butter.
- Sprinkle with fresh chopped parsley.
- Serve immediately while warm and melty.
Pro Tips and Variations
- Don’t overstuff: Stick to small ¾-inch cubes of cheese to avoid leaks.
- Use different cheeses: Mozzarella, Monterey Jack, or pepper jack all work well.
- Add a dipping sauce: Serve with marinara, ranch, or spicy aioli.
- Make them mini: Use smaller biscuits or roll dough thinner for bite-sized versions.
- Make it spicy: Add a pinch of crushed red pepper flakes to the garlic butter.
Serving Suggestions
- Appetizer platter: Serve alongside other finger foods like wings or sliders.
- With soup or chili: A great cheesy bread side for hearty soups or stews.
- Party snack: Ideal for game days, potlucks, or movie nights.
- Kid’s lunchbox treat: Pop one or two in a lunch for a fun, cheesy surprise.
Storage / Reheating
- Storage: Store leftover cheese bombs in an airtight container in the fridge for up to 3 days.
- Reheating: Microwave for 10–15 seconds until warm and gooey again.
- Freezing not recommended: These are best fresh for maximum cheese pull and texture.
Notes
- You can use canned breadstick or pizza dough in place of biscuit dough if preferred.
- For a crispier top, bake on the top rack of the oven and broil for the last 1–2 minutes—watch carefully.
- Cheese bombs are best served immediately—they’re most delicious when warm and melty.
FAQs
Can I prepare them ahead of time?
You can assemble them a few hours in advance and refrigerate, then bake just before serving.
Can I use different cheese shapes?
Stick to small cubes rather than shredded cheese—it’s easier to seal and gives the best gooey center.
Why did my cheese leak out?
Make sure seams are fully sealed and avoid overbaking to prevent cheese from oozing out.
Are they freezer-friendly?
Not recommended. The texture of biscuit dough and cheese is best enjoyed fresh.
Conclusion
These Cheese Bombs with Garlic Butter are soft, fluffy, and bursting with cheesy goodness. With a buttery garlic topping and crisp Parmesan finish, they’re an instant favorite for any occasion. Whether served solo or as a side, they’re sure to disappear fast—so make a double batch if you can!
