Irresistibly cheesy and wrapped in golden, buttery dough, Melt-in-Your-Mouth Garlic Cheese Puffs are the ultimate crowd-pleaser for parties, potlucks, or cozy nights in.
These savory bites ooze with warm mozzarella and are bathed in a garlic butter wine sauce, then crowned with a layer of bubbling Parmesan and mozzarella for a flavor-packed finish.
Inside the Dough: Key Ingredients for Melt-in-Your-Mouth Garlic Cheese Puffs
- Buttermilk biscuits – The fluffy, tender casing that holds the gooey center together; opt for non-flaky for better wrapping.
- Mozzarella ciliegine or cubes – The molten core that delivers that satisfying cheese pull.
- Olive oil – Infuses the garlic base with a smooth, fruity richness.
- Garlic – The aromatic backbone that brings warmth and depth to every bite.
- Crushed red pepper flakes – Adds just the right touch of heat to balance the richness.
- Butter – Lends indulgent richness and helps create that signature melt-in-your-mouth texture.
- White wine – Brightens the garlic butter with a whisper of acidity and elegance.
- Shredded mozzarella – Adds extra stretch and gooey cheese factor on top.
- Shredded Parmesan – Offers a salty, nutty contrast that crisps beautifully when baked.
How to Make These Cheesy Beauties
Start by flattening each biscuit and wrapping it around a mozzarella ciliegine, sealing it into a neat, cheesy package.
In a skillet, sizzle garlic and red pepper flakes in olive oil until fragrant. Stir in butter, white wine, and salt, then gently roll your dough-wrapped cheese balls in the infused butter.
Nestle each piece into a muffin tin and top with the mozzarella-Parmesan mix. Bake at 450°F for about 8–10 minutes until golden, bubbly, and gloriously fragrant.
Finish with a final brush of garlic butter and a sprinkle of basil and salt before serving hot.
Flavor Upgrades & Smart Tips
For a deeper savory punch, mix in a spoonful of pesto or sun-dried tomato paste into the garlic butter. Prefer a sharper finish? Use aged Asiago or Gruyère alongside Parmesan for a gourmet twist.
To ensure perfectly melted centers, allow mozzarella ciliegine to come to room temperature before stuffing. For an extra-crispy bottom, preheat the muffin tin before placing in the dough balls.
You can also make a kid-friendly version by omitting the wine and red pepper flakes without sacrificing flavor—just boost the garlic and butter blend.
Keeping the Goodness Going: How to Store Garlic Cheese Puffs
If you have leftovers (unlikely!), store cooled cheese puffs in an airtight container in the fridge for up to three days.
Reheat in a 350°F oven for 6–8 minutes to restore their crisp exterior and melty interior. While freezing is not ideal due to the cheese texture, you can freeze unbaked stuffed dough balls and bake them directly from frozen, adding a few extra minutes to the cook time.
Melt-in-Your-Mouth Garlic Cheese Puffs
Ingredients
- ¼ teaspoon of salt
- 2 tablespoons of butter
- ½ cup of shredded Parmesan cheese
- ¼ cup of white wine
- A pinch of crushed red pepper flakes
- 20 mozzarella fresca ciliegine or mozzarella cubes
- Additional salt and basil to taste
- 1 cup of shredded mozzarella cheese
- 2 cans of buttermilk biscuits non-flaky
- 6 cloves of garlic finely minced
- 3 tablespoons of olive oil
Instructions
- Flatten each biscuit until thin and pliable. Encapsulate one mozzarella ball or cube within the dough, sealing the edges to form a compact stuffed ball.
- Warm the olive oil in a skillet over medium heat, then sauté the minced garlic alongside the crushed red pepper flakes until they emit a rich aroma. Incorporate the butter, white wine, and salt, blending to create a savory garlic-butter coating. Immerse the stuffed dough balls in this mixture to ensure even coverage.
- Place the coated dough balls into a muffin tin, allocating one per cup to retain their shape during baking.
- Combine the shredded mozzarella and Parmesan cheeses in a bowl. Heap this cheese mixture generously atop each dough ball.
- Set the oven to 450°F (232°C). Bake the cheese puffs for 8 to 10 minutes, or until the tops turn an appealing golden brown.
- Once baked, brush the warm puffs with any leftover garlic-butter mixture. Garnish with a light sprinkle of salt and chopped basil for enhanced flavor. Serve immediately to savor their irresistible, gooey center.
