Last updated September 2, 2018

Even though I grew up in the South, I’m not ashamed to use canned biscuits, especially when it turns into a cheesy, garlicy, crunchy coated magical morsel like these Cheesy Garlic Bites.

The concept is simple: flatten each pre-cooked biscuit and wrap it around a fresh mozzarella cheese ball. Pop it in a mini muffin pan and bake.

Cheesy Garlic Bites from Zestuous Each of these bites is covered in crunchy baked on cheese. The dough is soft and fluffy, and inside is a volcano of melted mozzarella. I used fresh mozzarella ciliegine (which just means cherry size balls). If you can’t find them, just buy a block of mozz and cut it into cherry size cubes.

As for the biscuits, you want to use the in expensive non-flaky kind. They usually come in a 4-pack. The final touch that makes these so scrumdiddlyumptious is the garlic butter white wine sauce that bakes into each bite. Enjoy!

More Easy Appetizers


Cheesy Garlic Bites

Yield: 20 biscuits

Cheesy Garlic Bites


  • 2 cans buttermilk biscuits (not the flaky kind)
  • 20 balls mozzarella fresca ciliegine (cherry size) or mozzarella cut into cubes
  • 3 tablespoons olive oil
  • 6 cloves garlic, minced
  • pinch crushed red pepper flakes
  • 2 tablespoons butter
  • ¼ cup white wine
  • ¼ tsp. salt
  • 1 cup shredded mozzarella cheese
  • ½ cup shredded parmesan cheese
  • salt and basil to taste

Preheat oven to 450 degrees.

Open the can of biscuits. Flatten each biscuit. Drain the liquid from the container of fresh mozzarella. Place a mozzarella ball in the center and wrap the dough around it to form a ball.

Heat olive oil over medium low heat in a skillet. Add the garlic and red pepper flakes. Sauté for 1-2 minutes. Add in the butter and stir until melted. Slowly pour in the wine and salt (it may splatter) and continue cooking for 1-2 minutes.

Roll the dough balls into the butter.

Place the balls in a mini muffin pan (open side up).

Combine the shredded cheeses and pile on each dough ball.

Bake in a 450-degree oven for 8-10 minutes.

Remove from oven. Brush with remaining garlic butter. Sprinkle with salt and basil to taste. Serve warm.