Cheesy Beef Biscuit Bombs
These bite-sized treats offer a warm, cheesy filling wrapped in flaky biscuit dough, perfect for any gathering or snack craving.
Ingredients
For the filling
- 1 pound ground beef You can substitute with ground turkey for a healthier option.
- 1 cup shredded cheddar cheese Feel free to use different types of cheese.
- 1/2 cup cream cheese, softened Make sure the cream cheese is softened for easier mixing.
- 1 can refrigerated biscuit dough
- 1/4 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- 1 tablespoon melted butter For brushing on top of biscuit bombs.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a large skillet, cook the ground beef over medium heat, stirring occasionally to break it apart until fully browned, about 6-8 minutes.
- Drain any excess grease from the skillet and return the beef to the heat.
- Stir in the garlic powder, onion powder, and black pepper, and cook for another 1-2 minutes.
- Remove from heat and allow the beef mixture to cool slightly.
Mixing and Assembling
- In a mixing bowl, combine the cream cheese, shredded cheddar cheese, and grated Parmesan cheese.
- Add the cooled beef mixture to the cheese mixture and stir until evenly mixed.
- Open the can of refrigerated biscuit dough and separate the biscuits.
- Flatten each biscuit into a small round disc.
- Spoon a generous amount of the beef and cheese mixture into the center of each biscuit.
- Carefully fold the edges around the filling and pinch to seal.
- Place each filled biscuit bomb on a baking sheet lined with parchment paper.
- Brush the tops with melted butter.
Baking
- Bake for 12-15 minutes or until golden brown.
- Allow to cool for a few minutes before serving.
Notes
These Cheesy Beef Biscuit Bombs are great as appetizers or snacks. They can also be paired with dipping sauces like ranch or marinara. Store leftovers in an airtight container in the refrigerator for up to three days. Reheat in the oven at 350°F (175°C) for about 10 minutes.