Now that you have your ingredients ready, let’s dive into the steps for making this delightful Pillsbury Biscuit Garlic Butter Cheese Bombs. It’s as easy as pie, and I promise you’ll feel like a culinary superstar!

Step 1: Prepare the Garlic Butter Glaze
Before you handle the dough, prepare the glaze so it’s ready to use. In a small, microwave-safe bowl, combine the 3 tablespoons of butter, minced garlic, Italian seasoning, garlic powder, and onion powder. Microwave in 20-second intervals, stirring in between, until the butter is fully melted. Alternatively, you can melt this mixture in a small saucepan over low heat. Once melted, set it aside to allow the flavors to meld. Stir in the fresh parsley just before brushing to keep it vibrant.

Step 2: Preheat Oven and Prepare Pan
Preheat your oven to 375°F (190°C). This is the standard temperature for these biscuits. Take a standard muffin tin and generously grease 8-10 cups with non-stick cooking spray or a bit of butter. Using a muffin tin is crucial as it helps the bombs hold their round shape and prevents any melted cheese from leaking all over your baking sheet.

Step 3: Separate and Flatten the Biscuits
Open the can of biscuits (the satisfying “pop” is part of the experience!). Separate the 8 biscuits. On a clean, dry surface, gently flatten and stretch each biscuit into a circle about 4-5 inches in diameter. The center should be slightly thicker than the edges to prevent the cheese from breaking through.

Step 4: Add Cheese and Fillings
Take a half-stick of mozzarella string cheese and place it in the center of a flattened biscuit. If you are adding any optional fillings like pepperoni, place 3-4 slices on top of the cheese stick now.

Step 5: Form the “Bombs”
This is the most important step. Gather the edges of the biscuit dough up and over the cheese, pinching them firmly at the top to create a tight seal. There should be no cheese visible. Gently roll the sealed dough ball between your palms to smooth it out and ensure it’s perfectly round. The seal must be secure to contain the molten cheese during baking.

Step 6: Place in Pan and Glaze
Place each sealed dough ball, seam-side down, into a prepared cup of your muffin tin. Using a pastry brush, generously brush the top and sides of each bomb with the prepared garlic butter glaze. Reserve about half of the glaze for a second application after baking.

Step 7: Bake to Golden Perfection
Place the muffin tin in the preheated oven and bake for 14-18 minutes. Watch for a deep, golden brown color on the top and sides. The biscuits should be puffed up and beautifully browned.

Step 8: The Final Glaze and Serve
As soon as you remove the pan from the oven, immediately brush the remaining garlic butter glaze over the hot bombs. This second coating is essential for an intense garlic butter flavor and a gorgeous glossy finish. If using, sprinkle immediately with grated Parmesan cheese and a pinch of flaky salt. Let them cool in the pan for exactly 2-3 minutes—this allows the cheese to set slightly, preventing a lava-like burn, but keeps them warm and gooey. Use a spoon or offset spatula to carefully remove them from the tin. Serve immediately while the cheese is at its peak stretchiness.