First Step: Preheat the Oven and Prepare the Biscuit Dough

Start by preheating your oven to 375°F (190°C). This is the optimal temperature for getting golden-brown, flaky biscuits without overbaking them.

Next, open the can of Pillsbury refrigerated biscuits and separate the dough into 8 individual biscuits. Place the biscuits on a clean surface or cutting board, and use your fingers or a rolling pin to gently flatten each biscuit into a round shape. Be careful not to press too hard — you want them to remain thick enough to hold the cheese inside.

Once the biscuits are flattened, you’re ready to assemble the cheese bombs.

Second Step: Add the Cheese Filling

Now it’s time to stuff each biscuit with cheese! Place about 1-2 tablespoons of the shredded mozzarella and cheddar cheese mixture in the center of each biscuit. You can mix the cheeses together before starting this process to make things easier. The goal is to ensure each biscuit has a generous helping of cheese.

Carefully fold the edges of the biscuit dough over the cheese, pinching the edges together to seal in the filling. You want to make sure the cheese is completely enclosed in the dough so it doesn’t leak out while baking. Gently roll the filled biscuit into a ball shape to create a nice, smooth bomb. Repeat this step for all 8 biscuits.

Once all the cheese bombs are formed, place them on a baking sheet lined with parchment paper or lightly greased. Arrange the bombs in a single layer, leaving a little space between each one to allow for expansion while baking.

Third Step: Make the Garlic Butter Sauce

While the cheese bombs are ready to go in the oven, let’s prepare the delicious garlic butter sauce that will coat the baked biscuits.

In a small saucepan, melt the butter over medium heat. Once the butter has melted, add the minced garlic and cook for about 1-2 minutes, stirring frequently, until the garlic becomes fragrant but not burnt. Be careful not to overcook the garlic, as it can become bitter if browned.

Add the dried oregano and red pepper flakes (if using) to the butter and garlic mixture, and stir to combine. Season with salt and pepper to taste. Remove the sauce from the heat and set aside.

Fourth Step: Bake the Cheese Bombs

Now that the cheese bombs are assembled and the garlic butter sauce is ready, it’s time to bake the bombs. Place the baking sheet in the preheated oven and bake the cheese bombs for 12-15 minutes, or until they are golden brown and puffy. Keep an eye on them toward the end of the baking time, as they can go from golden to overdone quickly.

The cheese inside will be melted and gooey, while the dough will be flaky and crispy on the outside. This creates the perfect contrast of textures that makes these cheese bombs so irresistible.

Final Step: Coat the Cheese Bombs with Garlic Butter

Once the cheese bombs are baked to perfection, remove them from the oven and let them cool for just a minute or two. Using a pastry brush or a spoon, generously coat each cheese bomb with the prepared garlic butter sauce. The garlic butter will soak into the biscuits and give them a glossy, savory finish that elevates the flavors.

If desired, sprinkle the freshly baked cheese bombs with chopped parsley for a pop of color and added freshness.

Serve the Pillsbury Biscuit Garlic Butter Cheese Bombs immediately while they’re still warm and gooey inside. These little bites are perfect for dipping into marinara sauce, ranch dressing, or even extra garlic butter if you want to go all out.