Cheese Bombs (Made In The Air Fryer)

These Cheese Bombs are made in just minutes in an air fryer! Refrigerated biscuits are filled with three types of cheese inside, then they’re slathered in butter and Italian Seasoning, and they bake up crispy and cheesy in an air fryer. The perfect bread side dish for any meal.

I love serving these amazing and easy cheese bombs alongside my Easy Quick Chili Recipe, Minestrone Soup, or use them as grilled cheese dippers for Creamy Tomato Basil Soup.

Cheese Bombs Recipe

Oh goodness, do I have an amazing recipe for you today! These bite-sized cheese bombs are incredible and so good that you will want to make them for basically every meal… or snack! 

Easy to make with refrigerated biscuits, stuffed with three types of cheese, and then slathered in butter + Italian seasoning, and cooked to crispy, golden brown, and cheesy perfection in the air fryer. 

We love these cheesy biscuits alongside soup, chili, or as a bread side dish to really any meal. 

Ingredients Needed

Here is the short list of ingredients that you will need to make this recipe for your own family. 

• Large Refrigerated Biscuits – These are labeled as Grands! at the store. I buy the Pillsbury Grands but I do think there are generic brands that make the larger ‘grand’ size of biscuits. Just make sure you buy the larger sized biscuits (usually labeled as grands!). You will need an 8 pack for this recipe. 
• Cheddar Cheese – Buy a small block of cheese and cut it into very small cubes. 
• Monterey Jack Cheese – Again, buy a small block of cheese and cut it into very small cubes. 
• Mozzarella Cheese – Fresh, whole-milk mozzarella is the best!
• Butter
• Italian Seasoning

How To Make Easy Cheese Bombs With Refrigerated Biscuits

Learn how to make these cheese bombs for your own family with the easy steps below. Be sure and read to the bottom of the post where there is a printable recipe card, a pin it button so you can save it to Pinterest, and a recipe card with all the detailed instructions and ingredient list. 

• Preparation : Cut each cheese so you have 16 small cubes from each kind. Open the can of biscuits and split each biscuit in half so you have two flatter biscuit shapes. We’re not cutting them in half like you would a sandwich, we’re just splitting them in half so they’re thinner pieces. 
• Cheese Bombs : Put one biscuit piece into the palm of your hand and place 3 cubes of cheese, 1 per cheese, into the center. Wrap the biscuit around the cheese and seal closed with your fingers by pinching the dough ends together. Repeat with remaining biscuit pieces. 
• Buttery Topping : Depending on how large or small your air fryer basket is, place as many or as little that will fit. Don’t overcrowd or have them touching. We want all sides to get crispy so make sure each cheese bomb has space around it from the others. I can fit 9 into my air fryer. Brush each cheese bomb with melted butter and then sprinkle on some Italian seasoning. 
• Air Fry : Cook at 350 degrees F for about 5-6 minutes. Again, all air fryers are different so check them around 5 minutes and add more time if necessary. When the top are golden brown then you will know that they are done. It’s important to seal them tightly so the cheese does not leak out during the air fry time. 

Tips For Success

Here are some helpful tips so that you can have success recreating this recipe in your own kitchen. 

• Split The Biscuits : This recipe makes 16 cheese bombs so make sure you split each biscuit (8 biscuits total) in half, lengthwise, so you end up with two thinner biscuits from each one. The split very easily so you won’t even have to use a knife or anything. 
• Flaky Layer Biscuits : You can use the butter or buttermilk (does not matter which) but to make splitting the biscuits easier, use the flaky layer Grands Biscuits when making this recipe. 
• Seasonings : If you don’t like Italian Seasoning then try putting something else on top of the butter like garlic powder, basil, etc. The recipe calls for 1-2 teaspoons because it really just depends on how much you want to sprinkle on top of each cheese bomb. 
• Cheese : Use a block of cheese for this recipe! I would not recommend trying to use already shredded cheese in this recipe for a couple of reasons. One, is that shredded cheese won’t melt as smoothly because of that powder coating they add to it to prevent it from sticking together. Two, it will be much easier to roll the cheese bombs up with the cubed cheese inside of it rather than shredded cheese. Also, you may have to experiment with the size of the cheese cubes. You don’t want them too tiny but you also don’t want them too large because then you won’t be able to wrap the biscuit dough around them. 

Cheese Bombs FAQ’s

• Variation & Substitution Ideas
  • Dried Seasonings : Feel free to use any dried seasoning to sprinkle on top of the cheese bombs. I think Italian Seasoning tastes the best because it has it all (basil, oregano, etc) but you could also use garlic powder, or use only garlic powder. You could even add some fresh garlic cloves (or chopped from a can) into the melted butter to make garlic butter to spread on top. 
  • Cheese : If wanted, you can switch up the cheese varieties that you use. Some other good cheeses to use are Swiss cheese, Pepper Jack cheese, Gruyere cheese, or Muenster Cheese are some of our other faves. 
  • Make It Spicy! : Sprinkle on some red chili pepper flakes on top of the cheese bombs. Use Pepper Jack cheese inside of the cheese bombs. Add a small jalapeño slice inside the cheese bombs along with the cheese. 
• How To Store Leftovers
  • These cheese bombs are best eaten the same day they are made, but preferable within 1-2 hours of making them. If you do have leftovers that you want to keep, store them in a covered container, in the fridge, for up to 2-3 days. 
  • The biscuit part will get soft and soggy the longer they’re in the fridge. 
• How Do I Reheat Leftover Cheese Bombs?
  • Use a microwave to re-heat a cheese bomb or you can place it back into the air fryer to crisp it back up again. I would only air fry it for a couple minutes and then check it. 
• Can I Make These Ahead of Time?
  • Cheese bombs are best eaten within 1-2 hours of making them. The point of a cheese bomb is that gooey and melty cheesy center which is why you want to make these right before serving. 
  • They will be like lave hot right after they have cooked, so they will need a few minutes of rest time before biting into it. 
• What Kind of Cheese Do I Use For Cheese Bombs?
  • There are lots of options of different cheeses to use in this recipe. Most people, especially kids, will like the trio of cheeses called for in the recipe. But there are lots of other types of cheese that you could use too. Just make sure that it’s a cheese that comes in a block or a ball so that you can cut cubes of it. 
  • Pepper Jack cheese for some spice is good. Gruyere cheese is a great melting cheese. Swiss cheese, muenster cheese (my personal favorite cheese), or even brie cheese. 
  • Use three small cubes of any type of cheese in each biscuit. You could even use only one type of cheese if wanted. 

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