- 1 teaspoon garlic powder
- 1 package (16 ounces) refrigerated biscuit dough
- Salt and pepper, to taste
- Optional: sesame seeds for topping
Equipment Needed
- Large mixing bowl
- Baking sheet
- Parchment paper (optional)
- Muffin tin (optional, for shaping)
- Cooking pan for browning the beef
- Mixing spoon
Step-by-Step Instructions
When I set out to make Bacon Cheeseburger Bombs, the first thing I do is brown the beef in a large pan. I make sure to season it with salt, pepper, onion powder, and garlic powder. I remember the first time I made this; I didn’t use enough seasoning, and it turned out rather bland. Trust me, seasoning is key! As soon as the meat is fully cooked, I let it cool slightly before adding in the cooked bacon and shredded cheese. The aroma wafting from the pan is simply irresistible!
Next comes the fun part—wrapping the filling! I preheat my oven to 375°F and grab the biscuit dough. After opening the can, I can’t help but smile at the satisfying pop. I take a biscuit, flatten it a bit in my hands, and scoop a generous spoonful of the meat mixture into the center. I learned the hard way that if I’m too stingy with the filling, the bombs come out dry. I carefully fold the edges over the filling, pinching to seal. I place each bomb seam-side down on a baking sheet lined with parchment paper.
Once they’re all assembled, I brush the tops with melted butter and, if I’m feeling a bit fancy, sprinkle sesame seeds on top. After around 15-20 minutes in the oven, they emerge golden brown and bubbling. I can hardly wait for them to cool down; the anticipation is palpable! It’s so rewarding to see them puffed and perfect, and the kitchen smells divine at this point. (See the next page below to continue…)