Now for the fun, hands-on part. I pop open the can of biscuits and separate them. On a clean surface, I gently press and stretch each biscuit into a circle about 5 inches wide. I’ve found that pressing from the center outward works best to maintain an even thickness. I place a heaping tablespoon (about 2-3 tablespoons) of the beef and cheese mixture in the center of each dough circle. Then, I gather the edges of the dough over the filling, pinching them tightly at the top to seal the “bomb.” I place each one seam-side down on my prepared baking sheet, spacing them a couple of inches apart as they will expand.
In a small bowl, I mix the melted butter, grated Parmesan, chopped parsley, and the 1/2 teaspoon of garlic powder. Using my pastry brush, I generously coat the top and sides of each dough ball with this glorious garlic-Parmesan butter. This is what gives them that unforgettable flavor and golden color. I bake them for 15-18 minutes, until they are deeply golden brown and puffed. The smell is absolutely heavenly. I let them cool for just 5 minutes before serving—they’re molten inside!
Pro Tips for Best Results
Drain the beef thoroughly and let it cool before adding the cheese. This is my top tip. If the beef is too hot or greasy, it will steam the dough from the inside, making it soggy, and cause the cheese to melt into a greasy pool instead of staying in delicious pockets. I spread the cooked beef on a plate to cool faster. A warm, not hot, filling is perfect.
Seal the dough tightly. When you’re gathering the dough around the filling, make sure you have a good seal with no gaps. Pinch the dough firmly and give it a little twist. If there’s a small hole, the cheese will bubble out during baking. I press the sealed seam firmly against the baking sheet when I place the bomb down. A good seal keeps all the cheesy goodness inside.
Don’t skip the garlic-Parmesan butter baste. Brushing it on before baking infuses the crust with flavor and promotes even, beautiful browning. I’ve tried adding the Parmesan and garlic to the dough itself, and trust me, brushing it on the outside works better. It creates a crispy, flavorful exterior that’s the perfect contrast to the soft, savory interior.
Common Mistakes to Avoid
The most common mistake is overfilling the bombs. It’s tempting to pack in as much filling as possible, but too much will cause the dough to burst open during baking. A heaping tablespoon is plenty. I made this mistake the first time and had cheesy lava erupting all over my baking sheet. Less is more here—you want a perfect dough-to-filling ratio.(See the next page below to continue…)