Gluten-Free Garlic Parmesan Cheese Bombs
Crispy golden biscuits stuffed with melted mozzarella cheese and topped with a savory garlic-parmesan butter. These handheld cheese bombs take refrigerated biscuits and transform them into an indulgent appetizer or side dish that bakes in just 10 minutes. Perfect for entertaining or quick weeknight cravings.
Ingredients
- 1 can refrigerated biscuits (Pillsbury Texas-style recommended), separated
- 3 mozzarella cheese sticks, cut into 4 pieces eachcheddar cheese sticks or string cheese1:1dairycheese
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- 4 tablespoon butter
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1 tablespoon parmesan cheese
Instructions
- 1
Preheat oven to 400F and grease a baking sheet.
- 2
Separate each biscuit.
- 3
Cut mozzarella cheese sticks into 4 pieces each to yield 12 total pieces.
- 4
Place one piece of cheese in the center of each biscuit.
- 5
Pinch the sides of the biscuit dough around the cheese until completely encased.
- 6
Place seam-side down on the prepared baking sheet.
- 7
Bake until golden, about 10 minutes.
- 8
While baking, melt butter.
- 9
Stir garlic powder, Italian seasoning, and parmesan cheese into the melted butter.
- 10
When biscuits are done, brush the butter mixture over each one.
- 11
Serve warm.
Tips
Seal the biscuit dough completely around the cheese to prevent leaking during baking.
Brush the garlic butter mixture while biscuits are still warm for better absorption.
Good to Know
Refrigerate leftovers in an airtight container for up to 2 days. Reheat in a 350F oven for 5 minutes.
Assemble unbaked bombs, cover, and refrigerate up to 8 hours before baking. Add 1-2 minutes to bake time if baking from chilled.
Serve warm as an appetizer, side dish, or snack. Pairs well with marinara sauce for dipping.
Common Mistakes
Do not skip completely encasing the cheese to avoid leakage during baking.
Do not overbake to avoid dry, hard biscuits.
Do not apply butter mixture while biscuits are too hot to avoid it sliding off.
Substitutions
different flavor profile