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Cheesy Beef Biscuit Bombs

Golden biscuit dough wrapped around seasoned ground beef and melted cheddar cheese for handheld comfort food ready in 35 minutes.
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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings: 8 bombs
Course: Dinner, Main Course
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb ground beef 90/10 lean recommended
  • 1 can (16.3 oz) refrigerated jumbo biscuits 8-count, like Pillsbury Grands
  • 1 cup shredded cheddar cheese or 8 small cubes of cheddar
  • 1/4 cup cooked bacon bits optional
  • 1 tbsp Worcestershire sauce
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 2 tbsp unsalted butter melted
  • 1/2 tsp garlic salt for topping
  • Sesame seeds optional garnish

Equipment

  • large skillet
  • baking sheet
  • parchment paper
  • pastry brush
  • Rolling pin (optional)

Method
 

  1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
  2. In a large skillet over medium-high heat, brown the ground beef, breaking it into small crumbles as it cooks. Once no pink remains, add Worcestershire sauce, garlic powder, and onion powder. Stir and cook for 1 minute. Drain excess grease thoroughly and let beef cool for 5 minutes.
  3. Open the biscuit can and separate into 8 individual biscuits. Using your hands or a rolling pin, flatten each biscuit into a circle about 5 inches wide.
  4. Place approximately 2 tablespoons of beef mixture in the center of each flattened biscuit. Top with about 1 tablespoon of shredded cheddar (or one cheese cube) and bacon bits if using.
  5. Gather the edges of the dough up and over the filling, bringing them together at the top. Pinch the seams firmly to seal, then gently roll between your palms to form a smooth ball. Place each bomb seam-side down on the prepared baking sheet, spacing about 2 inches apart.
  6. Mix melted butter and garlic salt in a small bowl. Brush generously over the top of each bomb. Sprinkle with sesame seeds if desired.
  7. Bake for 15-20 minutes, or until biscuits are deep golden brown and puffy. Let rest for 5 minutes before serving. Serve with ketchup, mustard, or BBQ sauce for dipping.

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 10 minutes or microwave on medium power. Freezing: Freeze baked bombs for up to 2 months. Reheat from frozen at 350°F for 20 minutes. Can also freeze unbaked and bake from frozen, adding 5 extra minutes. Pizza Bombs Variation: Use mozzarella instead of cheddar, add pepperoni or Italian sausage, and serve with marinara sauce. Make Ahead: Assemble bombs and refrigerate for up to 4 hours before baking. Brush with butter mixture right before baking. Pro Tip: Drain beef thoroughly and let it cool before stuffing. Hot or greasy beef makes the dough difficult to seal and can result in soggy bombs.