Garlic Biscuit Cheese Bombs (Print Version)
# Ingredients:
→ Base
01 -
1 can (16.3 oz) of Pillsbury Grands! Buttermilk Biscuits
→ Cheese Filling
02 -
1/2 cup of cheddar cheese, shredded
03 -
1/2 cup of mozzarella cheese, shredded
→ Garlic Butter Coating
04 -
3 garlic cloves, minced
05 -
4 tablespoons of melted unsalted butter
06 -
1/2 teaspoon of garlic powder
07 -
1/2 teaspoon of dried oregano
08 -
1/4 teaspoon of black pepper
09 -
1/4 teaspoon of salt
→ Garnish
10 -
Chopped fresh parsley
# Instructions:
01 -
Set your oven to 375°F (190°C) and prepare a baking tray by covering it with parchment paper so nothing sticks.
02 -
Combine the melted butter, minced garlic, salt, black pepper, garlic powder, and oregano in a small bowl. Stir until it’s all blended up nicely.
03 -
Crack open that can of biscuit dough and pull them apart. Flatten each piece into a disc-shaped circle using your hands.
04 -
Spoon about one tablespoon of cheddar and one tablespoon of mozzarella cheese right in the middle of each flattened biscuit.
05 -
Bring the outer edges of each biscuit up and over the cheese in the center. Pinch and seal them tightly so the cheese doesn’t slip out. Roll them gently into balls.
06 -
Take each ball stuffed with cheese and coat it completely in the garlic butter mixture. Make sure every bit is covered.
07 -
Lay each ball seam-side down on the prepared sheet. If there’s extra garlic butter, drizzle it over the tops.
08 -
Put the tray in the oven and bake for 12-15 minutes, keeping an eye on them. Once they’re golden and perfect, they’re ready.
09 -
Sprinkle chopped parsley over the warm bombs after removing them from the oven for that fresh herby finish.
# Notes:
01 -
These cheese bombs are at their absolute best when they’re eaten while still warm, with the cheese gooey and stretchy.
02 -
Get creative with the cheeses! Try mixing in some gouda or pepper jack for fun variations.