Step-by-Step Instructions for Homemade Garlic Butter Cheese Bombs
Prepare the Dough
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper so nothing sticks.
Cut each biscuit into halves or quarters, depending on how big you want your cheese bombs.
Fill with Cheese
Flatten each piece of dough slightly with your fingers. Place a cube or spoonful of cheese in the center. Carefully wrap the dough around the cheese and pinch tightly to seal—this part is important so the cheese doesn’t escape. Roll gently into a ball.
Bake
Place each ball seam-side down on the baking sheet. Bake for 12–15 minutes, or until puffed, golden, and irresistible.
Make the Garlic Butter
While the cheese bombs are baking, mix melted butter, minced garlic, garlic powder, parsley, and parmesan in a small bowl. The aroma alone is enough to make your mouth water.
Finish and Serve
As soon as the cheese bombs come out of the oven, brush them generously with garlic butter. Don’t be shy—this is where the magic happens. Serve warm with marinara sauce if desired.
Tips for Making the Best Cheese Bombs
- Seal the dough tightly to prevent cheese leaks
- Use low-moisture mozzarella for best melting results
- Brush with garlic butter while hot so it soaks in
- Serve immediately for maximum gooeyness
Storage Instructions
If you somehow have leftovers, store them in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer to bring back that crispy exterior. Avoid the microwave if possible—it softens the dough too much.
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