Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.

Heat a large skillet over medium-high heat. Add ground beef and diced onion, breaking meat apart as it cooks. Cook for 6-8 minutes until beef is completely browned and onions are translucent. Drain excess grease thoroughly.

Return drained beef to skillet and reduce heat to medium. Add minced garlic, Worcestershire sauce, onion powder, smoked paprika, salt, and pepper. Stir and cook for 1-2 minutes until garlic is fragrant. Remove from heat and let cool for 5 minutes.

Separate biscuits and flatten each one into a 4-5 inch circle using your fingers or a rolling pin.

Place a generous tablespoon of beef mixture in the center of each flattened biscuit. Top with about 2 tablespoons of shredded cheese.

Gather all edges of the dough up and over the filling, meeting in the center. Pinch seams together firmly all around, ensuring no gaps remain. Roll gently between palms to create a smooth ball. Place seam-side down on prepared baking sheet, spacing 2 inches apart.

Bake for 12-15 minutes until bombs are puffed up and golden brown on top.

While baking, mix melted butter, garlic salt, and chopped parsley in a small bowl. Brush this mixture over the tops of the bombs immediately after removing from oven.

Let cool for 2-3 minutes before serving while cheese is still melty.