Make these Garlic Bread Cheese Bombs from scratch today, they take just minutes to prepare. Buttery biscuits are filled with gooey mozzarella cheese and coated in melted garlic butter.
There’s nothing better than fresh bread. Even better if it’s made from scratch! If you agree, you’re going to love my easy recipe for garlic bread cheese bombs.
These buttery little biscuits are exploding with mozzarella cheese and coated in a delicious and simple garlic butter. Serve them piping hot from the oven with your next meal.
There are a few simple tricks to make a tender and flaky biscuit. First, touch your dough as little as possible. The warmth from your hands will warm up the dough, and this will cause the butter to melt.
Those tiny, cold pieces of butter in your dough make delicious pockets and flakes, which to me are the best part of a biscuit. Also, each time you knead your dough, you’re developing the gluten.
The more you knead, the tougher that biscuit becomes. Keep it simple – mix until barely combined.
A trick for keeping your butter cold? Use butter that is fresh from the refrigerator or freezer. I take mine out just before incorporating into the dry ingredients I’ve already mixed.
Another trick is to grate your butter with a cheese grater. You’ll have nice, small pieces of butter that incorporate seamlessly into your dry ingredients. Plus, it takes just a few seconds to grate an entire stick of butter.
Once your dough is mixed, pull the dough apart into equal sized pieces, then stuff each piece with a cube of mozzarella cheese. pinch the dough closed, and set on a parchment lined paper.
At this point I brush the biscuits with melted butter, bake, and then brush again after baking. Double the butter, double the tastiness. Who can disagree with that?
Garlic Bread Cheese Bombs
- 1 and 1/2 cups all-purpose flour
- 3 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup unsalted butter cold
- 2/3 cup buttermilk
- 18 cubes mozzarella cheese (about 3/4 inch cubes)
- 1/4 cup unsalted butter
- 1 tablespoon fresh parsley chopped
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon oregano
- Preheat oven to 425 degrees. Line a baking sheet with parchment paper and set aside.
- In a large bowl, combine your dry ingredients: flour, baking soda, baking powder, and salt. Whisk to remove clumps.
- Grate your cold butter, or cut into small pieces. Make a well in the middle of your dry ingredients and add butter and buttermilk. Stir to combine.
- Toss dough out onto a lightly floured surface. Handling as little as possible, cut dough into 18 equal pieces. Stuff each with a cube of mozzarella, pinching the dough closed. Place onto parchment lined baking sheet, about 2 inches apart.
- For the garlic butter: In a small bowl, melt butter in the microwave. Add parsley, garlic powder, salt, and oregano, stirring to combine. Brush half of butter mixture over biscuits before baking
- Bake for 12-14 minutes, or until tops are lightly browned. Remove from oven and brush with remaining butter mixture. Serve immediately.