Recipe
Golden Garlic Butter Biscuit Bombs
Golden biscuit bombs filled with molten cheese and brushed with garlicky herb butter for a quick, crisp-edged bake that is made for sharing.
Ingredients
Method
10 mins prep15 mins cook25 mins total
Heat the oven to 190°C and line a baking tray with baking paper.
Separate the biscuit dough into eight pieces and gently flatten each one into a small round. Place a cube of cheese in the centre of each round.
Fold the dough around the cheese and pinch the edges firmly closed. Arrange the filled dough balls seam-side down on the tray.
Mix the melted butter with the garlic, parsley, Italian seasoning, garlic powder, Parmesan and salt. Brush the biscuits generously, reserving a little butter for after baking.
Bake for 12–15 minutes, until puffed and golden brown and the cheese has melted inside.
Brush with the remaining garlic butter as soon as they come out of the oven. Scatter over the chives, if using, and leave to cool for 3–5 minutes before serving because the centres will be very hot.
Notes
Seal the dough completely around the cheese to prevent the filling escaping, and allow the biscuits to stand for a few minutes before serving so the molten centre is safer to eat.
About this recipe
These golden biscuit bombs turn ready-made dough into a warm, cheesy bake with very little preparation. Each round is tucked around a piece of melting cheese, sealed, then coated in garlic butter before it goes into the oven.
The finished biscuits are crisp and bronzed outside, soft within and fragrant with parsley, Parmesan and Italian seasoning. They are best served warm as a sharing snack or alongside soup, salad or a simple pasta supper. Let them stand briefly after baking so the centre is still gooey but safe to eat.
