Savory Stuffed Cheese Bombs (Printable Version)

Golden biscuit dough pockets filled with juicy beef, Parmesan, and cheddar cheese, perfect handheld bites.

# Everything You’ll Need:

→ Filling

01 - 1 lb (450 g) ground beef, 80/20 blend
02 - 2 cloves garlic, minced
03 - 1/2 cup (50 g) freshly grated Parmesan cheese
04 - 1 cup (110 g) cheddar cheese, cubed

→ Dough & Finish

05 - 1 can (16 oz/450 g) flaky buttermilk biscuit dough
06 - 3 tbsp (45 g) unsalted butter, melted
07 - 2 tbsp fresh parsley, chopped (optional)

# Steps to Cook:

01 - Heat oven to 375°F (190°C). Line a baking sheet with parchment paper.
02 - In a skillet over medium heat, cook ground beef with minced garlic, breaking into small pieces until fully browned, about 5-7 minutes. Drain excess fat.
03 - Remove skillet from heat. Stir in Parmesan and cubed cheddar until evenly mixed and slightly melted from residual heat.
04 - Separate biscuit dough into individual pieces. Flatten each into a 4-inch circle. Place 2 tablespoons of beef-cheese filling in center. Fold edges up, pinch firmly to seal, and gently roll to smooth seams.
05 - Arrange bombs seam-side down on prepared baking sheet. Brush tops with melted butter. Bake for 12-15 minutes until deep golden brown.
06 - Let bombs rest 5 minutes to set. Sprinkle with chopped parsley and serve warm with preferred dipping sauces.

# Extra Suggestions:

01 - Allow beef mixture to cool slightly before assembling to prevent soggy dough.
02 - Check seams carefully to avoid cheese leakage during baking.
03 - Space bombs at least 2 inches apart on baking sheet for even browning.