Recipe Background
Kaboom! It's an explosion of garlic flavor and your taste buds are all about it! Garlic Bombs are little buttery puffs of biscuit loveliness brushed with herb butter and topped with nutty parmesan! Then, after the Garlic Bombs are baked to a golden-brown, they're brushed again with more herb butter! They are going all in on garlic greatness and everyone is going to love them!
Kaboom! It's an explosion of garlic flavor and your taste buds are all about it! Garlic Bombs are little buttery puffs of biscuit loveliness brushed with herb butter and topped with nutty parmesan! Then, after the Garlic Bombs are baked to a golden-brown, they're brushed again with more herb butter! They are going all in on garlic greatness and everyone is going to love them!
Ingredients
- 1/4 cup unsalted butter melted
- 3 cloves garlic minced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon salt
- 1 (16-ounce 8-count) package refrigerated buttermilk biscuits
- 48 fresh mozzarella pearls from 1 (8-ounce) package, drained
- 1/4 cup parmesan cheese freshly grated
- 2 tablespoons fresh parsley leaves chopped
Directions
- Preheat the oven to 425 degrees F.
- Lightly coat a 24-cup mini muffin tin with nonstick spray.
- In a small bowl, add the melted butter, the garlic, the oregano, the basil, and the salt and whisk to combine. Set the herb butter mixture aside.
- Transfer the biscuits from their package and separate them.
- Halve each of the biscuits, creating 16 pieces.
- Working 1 at a time and using a rolling pin, flatten each of the biscuit pieces to about 1/4-inch thickness.
- Add 3 of the mozzarella pearls to the center of each of the rolled-out biscuit pieces.
- Roll the biscuit pieces up into balls with the mozzarella pearls on the inside.
- Place 1 of the biscuit dough balls into each of the prepared cups of the mini muffin tin; you will have several empty muffin cups.
- Brush the dough balls evenly with 1/2 of the herb butter mixture.
- Sprinkle the dough balls evenly with the parmesan cheese.
- Bake until the dough balls are golden-brown, about 8-10 minutes.
- Brush the dough balls immediately with the remaining herb butter mixture.
- Serve warm garnished with the parsley.
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