Directions
Preheat Oven: 375°F (190°C). Line a baking sheet.
Prepare Biscuits: Flatten each biscuit into a 3-inch circle.
Add Cheese: Place mozzarella in the center; fold dough around cheese and seal.
Season: Place seam-side down, brush with butter, garlic powder, Italian seasoning, and salt.
Bake: 12–15 minutes until golden brown and cheese is melted.
Serve: Best warm — great alone or with dipping sauce.
Prep Time: 10 min | Cook Time: 15 min | Total: 25 min
Calories: ~180 kcal per bomb
🗂 Storage Guidelines
Rice Water Fertilizer
Container: Airtight glass jar or bottle
Storage: Refrigerator only — up to 5–7 days
Before Use: Shake well
Do Not: Store at room temp (can ferment/spoil)
Garlic Butter Cheese Bombs
If Unbaked:
Refrigerate (up to 24 hrs) or freeze (1 month; bake from frozen +3–5 min).
If Baked:
Refrigerate up to 3 days or freeze 1 month.
Reheat at 350°F (175°C) for 5–10 minutes.
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