Ingredients:

  • 1 can (8-count) refrigerated biscuit dough
  • 8-10 small cubes of mozzarella cheese
  • 2 tablespoons unsalted butter, melted
  • ½ teaspoon garlic powder
  • ½ teaspoon dried parsley (optional)
  • ¼ teaspoon salt (optional)
  • Grated Parmesan cheese (optional)
  • Marinara sauce for dipping

Instructions:

  1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
  2. In a small bowl, combine melted butter, garlic powder, parsley (if using), and salt (if using). Set aside.
  3. Separate biscuit dough into individual rounds. Gently flatten each biscuit with your fingers.
  4. Place a cheese cube in the centre of each flattened biscuit.
  5. Fold the edges of the biscuit dough over the cheese, pinching the seams tightly to seal and form a ball. Ensure no cheese is exposed.
  6. Place each cheese bomb seam-side down on the prepared baking sheet, spacing them evenly apart.
  7. Brush the tops of each cheese bomb generously with the garlic butter mixture.
  8. Bake for 12-15 minutes, or until the biscuits are golden brown and cooked through. The internal temperature of the biscuit should reach 200-210°F (93-99°C).
  9. Immediately after baking, brush with more melted butter and sprinkle with Parmesan cheese or extra herbs, if desired.
  10. Serve warm Biscuit Garlic Butter Cheese Bombs with marinara sauce for dipping.