Even though I grew up in the South, I’m not ashamed to use canned biscuits, especially when it turns into a cheesy, garlicky, 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.
Each of these cheesy garlic 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.
How to prepare Cheesy Garlic Bites
To start, flatten each biscuit and place a ball of mozzarella on top. Then, just pinch the dough around the cheese so it’s surrounded.
Next, saute the garlic and add in butter and wine. I like adding a touch of red pepper flakes, too, for a pop of heat. Roll each biscuit ball into the garlic butter to coat. Save the garlic butter. You’re going to need it at the end.
Place the garlic smothered biscuits in a mini muffin pan with the opening facing up.
Cover with shredded parmesan and mozzarella cheeses. Be generous.
You can do everything up to this point and store the biscuits in the fridge, until you’re ready to serve them. Then, heat the oven to 450F and bake for 8-10 minutes, until the cheese is brown and bubbly.
When you remove the cheesy garlic bites from the oven, brush with that remaining garlic butter and sprinkle with a pinch of salt and dried basil. Enjoy!
Cheesy Garlic Bites
Ingredients
- 2 cans buttermilk biscuits, not the flaky kind
- 20 balls mozzarella fresca ciliegine, cherry size or mozzarella cut into cubes
- 3 tbsp olive oil
- 6 cloves garlic, minced
- pinch crushed red pepper flakes
- 2 tbsp butter
- ¼ cup white wine
- ¼ tsp salt
- 1 cup mozzarella cheese, shredded
- ½ cup parmesan cheese, shredded
- salt and basil, to taste
Instructions
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Amazing recipe! Wasn’t sure the butter sauce was going to be worth it, but it was quick to put together. Don’t worry about carbs on this treat!
What kind of wine is best?
I recommend a dry crisp white wine. If you like chardonnay, that works well too because it’s buttery.
I user piño gregio
Hi can’t wait to try these…what kinda biscuits do we use in Canada…seems like all we have is pillsbury
Made these tonight with miniature mozzarella balls, I fried mine….. OMG!! Made up my own marinara sauce and again OMG I just about hurt myself!!!!
Delicious. Have made several times. Cut up the grands if you can’t find the smaller biscuits.
My husband has finally suggested that we try them in the muffin tins upside down. They’ve lightly burned a few different times and we’re now thinking it’s because the dough is so thin on the bottom because of wrapping the cheese in it. We’ll definitely give it another shot. The flavor is absolutely delish. It’s a go to recipe with guests.
Do you send emails about your different recipes? I would enjoy trying them along with the garlic bites.
OMGOODNESS! These were delicious! I used cheddar Jack on the top bc that’s what I had, but followed all other directions. I never knew these cheap little biscuits could be jazzed up to taste gourmet. The salt and basil on top add a nice touch. I made them as a side to my dinner, but family ate them as the main dish. Recipe was relatively quick and simple. Definitely keeping in rotation.
Such a great snack with a glass of wine! Looked very classy when I served it with lamb chops /garlic and rosemary , hasselback potatoes and fresh asperagas from the garden. i got so full on the cheesy bites I had little room for my dinner. Stumbled on your site yesterday and love it. Sitting down to share site with others. Thank you:)
From SA. We don’t have that biscuit dough a substitute please
4 pack buttermilk biscuits available at HEB in Dairy aisle.
Open side up ?
Still trying to figure that out?
Hi! May I feature these on my blog? I’m doing an Easter meal post and would love to include this and link it back to your blog.
You bet. As long as you don’t share the full recipe, you’re welcome to use a photo and provide a link back.