Garlic Herb Cheese Nuggets

Name: Garlic Herb Cheese Nuggets
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 32 bites
Ingredients: 1 can of refrigerated biscuit dough, separated into 4 pieces; 1 1/2 cups cubed pepper jack cheese, about 1/2 inch cubes; 5 tablespoons melted butter; 1 teaspoon Italian herb blend; 1/2 teaspoon garlic powder; Optional for dipping: marinara sauce or spicy salsa

By Emma

Certified Culinary Professional

Published on 02 February 2026 • Recipe tested & approved

Biscuit dough wrapped around a blend of melted herb cheese cubes, baked until golden and brushed with a buttery garlic herb glaze. Cheese switch adds a new flavor. Timing and touch key. Watch dough texture, biscuit color, and bubbling cheese for best results. Serve warm dipped in marinara or salsa. A quick snack with crunchy, gooey contrasts. Adapt seasoning and cheese as you like. Simple, fast, crowd-pleaser snack.

Prep: 15 min

Cook: 12 min

Total: 27 min

Servings: 32 bites

#snacks #appetizers #baking #cheese bites #garlic herb #pepper jack

Cheese wrapped in dough, baked to crispy gooey wonder. I’ve burned more batches than I’d like to admit chasing perfect cheese bombs. Biscuit dough too thin, cheese escaping, bottoms burnt, a mess. Learned to trust visuals over timers. Golden edges and soft but steady tops mean success. Pepper jack swapped in for slight heat—makes snack punchier. Butter garlic coating after baking boosts smell and richness without risk of burnt garlic. Mixing seasoning in melted butter is key; brush right out of the oven for best soak. Dips? Forget plain marinara sometimes—try salsa for tang; surprises the palate.

Ingredients

1 can of refrigerated biscuit dough, separated into 4 pieces
1 1/2 cups cubed pepper jack cheese, about 1/2 inch cubes
5 tablespoons melted butter
1 teaspoon Italian herb blend
1/2 teaspoon garlic powder
Optional for dipping: marinara sauce or spicy salsa

About the ingredients

Biscuit dough’s your base variable. Some are fluffier, some denser; affects browning and cheese retention. Choose a sturdy dough to keep cheese inside without bursts. Cheese cubes should be uniform—too large tear dough, too small become dry and lifeless. I prefer pepper jack over cheddar—more flavor, some heat. Butter mix vital for finishing; Italian herbs can be swapped for fresh rosemary, thyme, or even za’atar for a twist. Fresh garlic powder preferred—powder burns less than minced fresh under heat, but you can add garlic paste to butter post-baking if you want real punch. Adjust seasoning ratios to taste.

Method

Preparation

Heat oven to 405°F. Hot oven vital to get biscuit rise before cheese melts through. Line baking sheet with parchment; grease if you don’t trust nonstick.
Separate biscuit dough. Quarter each piece. Lightly press them flat—not too thin or they’ll burst open. Thickness about quarter inch works best. Dough too warm? Stick in fridge a few minutes to firm up before stuffing—helps prevent leaks.

Assembly

Place one cube of pepper jack cheese in dough center. Pepper jack swaps out original cheddar for slight spicy kick. Wrap edges tightly around cheese, pinch seams closed. Seal seam down on pan so puffing sides up. If seams open mid-bake, cheese escapes—messy, disappointing.
Keep bites about 1 inch apart. They’ll expand and stick if too close. Gives crispy bottoms and evenly baked tops.

Baking

Pop into oven. Listen—first few minutes dough puffs with hisses. Cheese inside heats, starts melting. Watch biscuits closely from 10 minutes onward; gold edges and slight cracks signal readiness. Overbake and bottoms burn, cheese may dry out. Underbake and dough is raw, cheese lumpy.
Pull at 12 minutes or as soon as biscuits are golden on top and sound hollow pressed gently with finger. Edges crisp, center soft but structured.

Finishing

Mix melted butter with Italian herbs and garlic powder. Brush hot biscuits immediately and generously; butter seeps into cracks, adding aroma and glossy finish. Garlic powder might burn if added before baking. The butter mixture also soaks in while warm, locking flavor.
Serve warm. Marinara is classic, but try tangy salsa or chipotle sauce for zest. Cheese bombs are best fresh. Reheat in oven if needed; microwave makes soggy bread, no good.

Tips & Troubleshooting

If dough feels sticky, dust lightly but don’t over-flour or wraps crack. Keep hands cool; warm fingers melt dough too soon. Cubes too big cause dough to tear; too small and cheese melts dry—aim for uniform size.
Butter mix? Adjust herbs to your taste. Fresh minced garlic can overpower; roasted garlic adds mellow depth.
Biscuit brands vary. Flaky ones risk bursting; denser hold shape better. Adjust cook time by oven heat spots—rotate pan halfway through baking for even color.
Leftovers? Best day of bake. Store airtight, re-crisp in oven at 350°F 5 minutes. Avoid microwaves.
If cheese leaks badly, next batch try chilling formed bites 10 minutes before baking. Chilled dough holds shape better against oozing cheese.
Dough tearing during wrapping? Dough too cold or handle roughly. Let soften slightly, work gently in small batches.

Cooking tips

Oven temp matters. Biscuit dough needs high heat to puff fast before cheese melts and leaks. 405°F is a sweet spot I found. Watch each batch—don’t trust clock alone. Look for solid golden tops with slightly cracked surface and golden brown edges; dough feels springy to touch. Cheese bubbles quietly under crust—don’t worry about minor bubbles. Wrapping dough is a quick, delicate dance; don’t over-handle or dough becomes tough or tears. Keep seam down on pan; helps keep shape and cheese inside. Brush hot with seasoned butter right away so butter melts down into biscuit, not just sitting on surface. Serve warm with dip of choice or alone, but warm is best for melty inside.

Chef's notes

💡 Oven heat crucial—405°F makes biscuit puff fast before cheese melts out. Lower temp means flat bites or cheese escape. Use parchment but grease if unsure on nonstick. Watch for soft but structured dough surfaces; too thin tears easily. Chill dough if too warm; firm up helps hold shape stuffing cheese cubes. Size cubes evenly about half inch to keep melty goo inside and prevent dough tears or dry cheese spots.
💡 Wrap tight—seal edges completely pinch seams strong. Keep seam down on pan so puff happens on sides and top develops golden brown edges. If seam opens during bake watch out, cheese leaks and messy. Don’t handle dough too cold or rough—breaks crust, causes raw areas or holes. Work quick but gentle for best shapes. Light flour dust helps but avoid overflour or dry outs. Stretch flat only quarter inch thick; thinner breaks, thicker bakes dense.
💡 Butter brush—mix melted butter with garlic powder and Italian herbs. Apply hot right at bake finish; see butter soak into cracks shine gloss. Garlic powder preferred for light burn risk; fresh chopped burns under heat fast. Butter layer adds moist aroma, locks flavor without greasiness. Avoid adding butter mix before baking or garlic scorches bitter. Brush generously while hot gives shiny look, better mouthfeel.
💡 Assess doneness visually and by touch. Golden edges, slightly cracked biscuit top, bubbling cheese faint under crust. Press biscuit top gently; listen hollow sound means crisp outside and cooked inside. Underbaked feels doughy, no cracks, cheese lumps not melted. Overbaked turns biscuit base too brown, cheese dries tight. Check 10 min mark, pull 12 min if golden evenly, edges crisp, scent rich. Rotate pan mid-bake for even color if oven hot spots exist.
💡 Storage tricky—best fresh day of baking. Refrigerate airtight but re-crisp in oven at 350°F for 5 minutes before serving. Avoid microwaving or cheese soggy bread results. Leftover bites shrink slightly but retain flavor reheated oven style. Next bake try chilling stuffed bites 10 minutes pre-bake to reduce oozing cheese. Dough more stable cold; less sticky or tears. Different biscuit brands affect results; flaky more fragile, dense holds shape and fillings better.

Common questions

How to stop cheese leaking?

Seal seams tightly. Dough thinner than quarter inch tears easier. Chill stuffed pieces before baking; cold dough holds shape better. Overhandling dough harsh causes breaks around cheese. Use uniform small cubes. Hot oven too low messes puff and trapping cheese.

Can I use other cheese?

Pepper jack chosen for flavor kick but cheddar, mozzarella or combo work. Watch melt point; some cheeses leak faster. Firmer cheese cubes better for wrapping. Strong cheeses overpower dough. Adjust herbs if changing cheese style to balance taste. Try fresh rosemary or za’atar instead Italian herb mix too.

Why do biscuits burn sometimes?

Oven temp too high or foil/lining blocks heat circulation. Uneven pan spots cause patchy colors. Rotate pan halfway. Butter brushing after bake adds moisture stops over crisping tops. Don’t bake longer past 12 minutes. Thicker dough or large cheese cubes need adjustment to avoid burnt edges.

Best way to reheat leftovers?

Oven at 350°F 5 minutes restores crispness and melts cheese inside. Don’t microwave unless urgent, makes bread soggy. Store airtight room temp max few hours or fridge if longer; bring to room temp before reheating. Wrap foil loosely if baking refrigerated bites to prevent drying out.