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Garlic Herb Cheese Bombs - amazing cheese bomb biscuits loaded with Mozzarella cheese and topped with garlic herb butter. Easy recipe that takes 20 mins.
These garlic herb cheese bombs are the bomb. Period.
It took me 10 minutes to prep, 10 minutes to bake, and in 20 minutes, these cheesy bombs were out of the oven and ready to be served.
How sweet is that?
I know for many people, Thanksgiving dinner is rather stressful as there are so many dishes to make—all from scratch—if you will.
There are the perfectly roasted turkey, the warm and fluffy homemade rolls, side dishes, and the desserts, so much so that you have to prep many things in advance.
Now, I don’t mean to ask you to cheat, but if your make-from-scratch dinner rolls somehow don’t proof or rise properly on turkey day and the store is closed, this garlic herb cheese bombs might come to your rescue, provided you have the biscuit dough at home!
Yes, they are made with store-bought ingredients, but that doesn’t mean that they are not good.
In fact, they are absolutely amazing and your family would probably love them.
This amazing recipe is from Love Bakes Good Cakes.
I practically just made them this afternoon with my son.
He is off school starting today so I made these garlic herb cheese bombs for him as his afternoon snack.
I can see that I will make them again and again because they are so easy.
And this can certainly be a great side for any occasions.
I am not sure about you but I will definitely be making these again for turkey day tomorrow.
Have a happy thanksgiving and for those who travel home, have a safe journey.
Enjoy your turkey day and all the good food, but more importantly, enjoy the quality time with your family and loved ones!
Frequently Asked Questions
This recipe is 206 calories per serving.
What To Serve With Garlic Herb Cheese Bombs
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Garlic Herb Cheese Bombs
Ingredients
- 2 cans refrigerated biscuits, 7.5 oz. each
- 4 oz (125g) Mozzarella cheese, cut into 20 cubes
- 4 tablespoons butter, melted
- 1/2 teaspoon garlic powder
- fresh parsley leaves, finely chopped
- 1 pinch salt
Instructions
- Preheat oven to 400°F (204°C).
- Open the biscuit cans and separate the biscuits. Line a cookie sheet with parchment paper. To wrap the cheese bombs, place one cube of cheese in the center of each biscuit.
- Carefully wrap the biscuit dough around the cheese, pinching it to close and seal tightly. Place the seam side down and arrange the biscuits so they are at least 1 inch (2.5 cm) apart. Bake for 10 minutes, or until the surface turns golden brown.
- While the biscuits bake in the oven, mix the butter, garlic powder, salt, and parsley leaves together. Set aside.
- Remove the biscuits from the oven and brush them with the butter mixture immediately. Serve warm.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
You could also make a sweet version of these with either a strawberry, raspbery, prune, satsuma segment or small piece of banana with two or three chocolate chips, and drizzle with runny lemon or orange icng, or even watered down honey. For those of you that can’t find the dough, maybe a shortcrust pastry made with self raising flour would work.
That’s a great idea
I think these are the bomb as well.So so easy to make and very affordable.There is no hassle there forsure.However I do have a question,do you think they could be altered,I use refridgerated dough quite often,and made smaller,using same recipe and have them as horderves.I can see them now done smaller with a dipping sauce in the centre of the platter,,,yummm.I would appreciate you input and thank you for sharing the recipe :)
Francine – I think that’s a great idea. You can definitely make them into mini garlic herb cheese bombs, and serve with marinara sauce. YUM!!!
Hi!
I just made these. I placed the seam down, and most of the bread was cooked, but the sides of the bottom weren’t baked thoroughly and were really raw. However, the top and the middle bottom of the bread was baked completely. Any troubleshooting tips? Thanks!
I didn’t have this issue. You have to bake slightly longer. It depends on the heat source from your oven, too, maybe it’s from the top and side and not bottom, so maybe you place in the middle rack? If the top gets dark too fast, then cover with aluminium foil before baking.
I put mine on the middle rack & also turned them over very gently for the last 5 minutes. It worked fine.
Hi,
i checked your link for the refrigerated biscuits. But its not really available in normal supermarket and not sure where u can get it. Thus, this recipe not really affordable and a hassle to make.
can you give an alternative – how to make the dough then?
I am based in the US and for us it’s something very affordable and easy to make. I am not sure about substitute, but perhaps any brand of frozen biscuit dough will work.
My family is going to love me when I make them these.
Yes, they will and make sure they eat these garlic herb cheese bombs hot off the oven!
All I had to do was look at the picture and I knew I would be making them, then after looking at the recipe I was even MORE happy to see how easy it is to make them! Thanks.
Kath, yes, it’s so easy to make and oh-sooooo-gooooood.
Hi,
I live in Singapore and have not heard of refrigerated biscuits. Can you explain or suggest substitutes?
Many thanks!
Regards
This is what I use, I am not sure about the equivalent there: http://www.pillsbury.com/products/biscuits/pillsbury-biscuits/buttermilk
Dear Bee,
Regarding your Garlic Herb Cheese Bomb recipe, you mentioned cans of refrigerated biscuits. What are they? I don’t believe I can find it where I am in Malaysia. Is there a substitute?? Thank you.
This is what I use, I am not sure about the equivalent there: http://www.pillsbury.com/products/biscuits/pillsbury-biscuits/buttermilk
They are amazing, just like you
Awww, thanks so much! :)
My niece also lives in Malaysia so I understand not having the same product availability. I would think that any biscuit or bread recipe could also work as long as it was made a little “stiffer/drier” than usual so it was more mold-able. Anything that makes a dough that can be formed into balls around the cheese & then sealed up & baked.
I have substituted “Bisquick” brand muffin/biscuit/pancake mix when I needed to have these for a work luncheon the next day but didn’t have the refrigerated biscuits at home & couldn’t get to the grocery. It worked ok but was a little more labor intensive for forming dough balls around the cheese chunks.
Just use any bread Biscuts or bread dough… even home made. They would be even better. Not as quick as this but yummy!
Hi Bee,
This garlic cheese bomb looks great! I would like to try them and has been following and testing your earlier recipes too. Where can I get the refrigerated biscuit? Is that a biscuit or bread? It looks like soft bread to me. Thanks!
This is what I use, I am not sure about the equivalent there: http://www.pillsbury.com/products/biscuits/pillsbury-biscuits/buttermilk
refrigderated biscuit are similar to a plain scone.
That looks amazing! I don’t think we’ll be able to find refrigerated biscuit in London, can you please recommend a substitute? Does that mean I’ll have to make fresh bread dough?
This is what I use, I am not sure about the equivalent there: http://www.pillsbury.com/products/biscuits/pillsbury-biscuits/buttermilk
Can you give us idea where we can find easily Pillsbury biscuits refrigerated dough in Malaysia??
I am sorry but I think you can’t get it in Malaysia.
Awww. You poor thing! No canned biscuits in Malaysia?? I wish I could send you a care package of good ol American goodies.
I know this comment is years old, but in case it’s helpful to anyone: American “biscuits” are the equivalent to British scones. I’m not sure if pre-made scone dough is a thing you can buy in a shop in Britain, but if it is that’s what to use. If not, just make some plain scones from scratch! Or, look up a recipe for American buttermilk biscuits.