Golden, fluffy biscuit rolls filled with juicy seasoned ground beef and melted cheddar cheese. Perfect as a snack, party appetizer, or easy family dinner.
Ingredients
For the beef filling
- 1 lb (450 g) ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp Worcestershire sauce
- 1 tbsp ketchup or tomato sauce
- ½ tsp paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp cooking oil, if needed
For the biscuit bombs
- 1 can refrigerated biscuit dough, about 8 large biscuits
- 1½ cups (170 g) shredded cheddar cheese, or 8 cheddar cheese cubes
- 1 egg
- 1 tbsp water
For brushing
- 2 tbsp melted butter
- ½ tsp garlic powder, optional
- A little dried parsley, optional
Instructions
- Prepare the beef filling: Heat a large skillet over medium heat. Add the ground beef and chopped onion. Cook for about 6–8 minutes, breaking the meat into small pieces, until the beef is completely browned.
- Add the minced garlic and cook for another 30 seconds. Stir in Worcestershire sauce, ketchup, paprika, garlic powder, onion powder, salt, and black pepper. Cook for another 1–2 minutes until everything is well combined.
- Drain any excess grease from the beef. Remove the pan from the heat and allow the filling to cool slightly. This helps prevent the dough from becoming too soft.
- Prepare the dough: Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly greased foil.
- Separate the biscuit dough into individual biscuits. Flatten each biscuit gently with your fingers into a circle about 4–5 inches wide.
- Place about 1½–2 tablespoons of beef filling in the center of each dough circle. Add a generous spoonful of shredded cheddar or one cube of cheddar cheese.
- Carefully pull the edges of the dough up and over the filling. Pinch the seams tightly together so the filling and cheese stay inside while baking.
- Gently shape each stuffed biscuit into a round ball and place it seam-side down on the prepared baking sheet.
- Beat the egg with 1 tablespoon of water. Lightly brush the tops of the biscuit bombs with the egg wash. This gives them a beautiful shiny, golden crust.
- Bake for 15–20 minutes, or until the tops are puffed and deeply golden brown.
- Mix the melted butter with a little garlic powder if desired. Brush the hot biscuit bombs with the seasoned butter immediately after removing them from the oven.
- Let them rest for about 5 minutes before serving because the cheese inside will be very hot.
Serving Idea
Serve warm with ketchup, burger sauce, ranch dressing, barbecue sauce, or spicy mayonnaise.
For the best presentation, break one open while it is still warm so the melted cheddar stretches around the juicy beef filling, just like in the photo.
Yield: 8 stuffed biscuit bombs
Prep time: 20 minutes
Cooking time: 15–20 minutes
Total time: About 40 minutes