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–+ servings

Garlic Butter Cheese Biscuit Bombs

These Garlic Butter Cheese Biscuit Bombs are quick and easy to prepare, bursting with bold flavors of garlic and cheese, perfect for gatherings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer, Side Dish, Snack
Cuisine: American
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

For the Biscuit Dough
  • 2 cups All-purpose flour provides the structure for your biscuit bombs.
  • 1 tbsp Baking powder ensures a light and fluffy texture.
  • 1 tsp Salt enhances all the delicious flavors.
  • 1/2 cup Butter use cold, unsalted butter for the best flaky texture.
  • 3/4 cup Milk helps bind the dough together; can substitute with almond milk.
For the Cheese Filling
  • 1 cup Cheddar cheese sharp cheddar gives a delightful flavor burst.
  • 4 oz Cream cheese adds creaminess and richness.
For the Garlic Butter Topping
  • 2 cloves Garlic cloves fresh minced garlic brings aromatic zing.
  • 1/4 cup Unsalted butter melted butter ensures an even coating.
  • 2 tbsp Parsley chopped fresh parsley adds a pop of color.

Method
 

Preparation
  1. Preheat your oven to 375°F.
  2. Mix the dry ingredients in a large bowl: flour, baking powder, and salt until well blended.
  3. Incorporate cold butter into the dry mixture using a pastry cutter or your fingers until crumbly.
  4. Stir in shredded cheese and garlic powder.
  5. Add milk gradually, mixing until just combined.
  6. Scoop generous portions of dough onto a parchment-lined baking sheet.
  7. Bake in your preheated oven for 15-20 minutes, or until golden brown.
  8. Brush melted garlic butter over the warm biscuit bombs right out of the oven.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 30gProtein: 5gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 400mgPotassium: 150mgFiber: 1gSugar: 1gVitamin A: 300IUCalcium: 100mgIron: 1mg

Notes

Use fresh garlic and real butter for a rich flavor. If dough is too sticky, refrigerate for 15 minutes.

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