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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.
Buttermilk Biscuits in Australia is butternut scone mix refrigerated check out this great recipe…http://www.barbarabakes.com/2012/01/buttermilk-biscuits-aka-australian-scones/
We used to make these when I was younger but instead of making them with the garlic flavoring… my mom would roll them in cinnamon/sugar mixture..giving the sweet taste and the cheesiness.. they were to die for delicious. I am definitely going to try them this way now
Yum, thanks for sharing the tip!!!
I’m going to get in so much trouble when my roommate comes home. Because she’s not supposed to eat carbs, but there’s no way she’s going to be able to resist these! Thanks for sharing!
Hey! I tried making these and the potential was there but All the cheese came out the sides:( My boyfriend enjoyed the garlic herb biscuit though . Any tips on how to keep the cheese from falling out the sides?
You have to seal the bottom really tight. You have to twist twist and twist to have a very close seal.
These looks awesome! I am just curious about what type of mozzarella you used?
The block and cut into cubes. :)
I made these for my Christmas Brunch and they were a hit. I used Crescent Roll dough and they turned out great
hi, these look great! I’m thinking of making these for Christmas for a large group….in your opinion, if I made them ahead of time and kept them refrigerated until I was ready closer to dinner to bake, would you see any issues with that? Thanks for your time.
Potentially the cheese would leak and come out during baking. The closing part might open I am afraid if not baked immediately. You have to close the seal the bottom part very very tight to prevent leakage.
Hi! For the cheese, could I just buy Kraft mozzarella cheese sticks and cut those up into cubes? These look fantastic, by the way!
Sure, you can do that.
These are to die for.
to all those who asked about a substitute for the ready to use refrigerated biscuit dough. Here is a recipe that I use for the biscuit dough and gives similar results.
All Purpose Flour (Maida) – 1 cup
Baking Powder – 1 3/4 Teaspoons
Salt – 1/4 Teaspoon
Cream of Tartar – 1/4 Teaspoon
Honey – 1/2 Tablespoon
Butter – 60 grams, cold
Milk – 1/3 cup
In a mixing bowl sieve the flour. Add salt, baking powder and cream of tartar and mix to combine.
Cut the cold butter into cubes and add to the flour.
Either using a food processor or a stand mixer or with knife blend / cut till the butter resembles peas.
Add the honey and milk and mix well to combine.
Knead the dough till it all comes together.
Best would be for Rasa Malaysia to try it out and say if it works.
Hi Yes Cooks, thanks so much for sharing the recipe!! I will try it out. :)
Thanks for the help!
To those asking, the refrigerated dinner rolls are a soft bread. I believe what we call biscuits in the US, you would call scones. And they’re not going to give you the same results. So use a soft bread and roll it into balls. I do not use refrigerated biscuits/dinner rolls as it’s so easy to just make your own. Happy baking!