- ½ teaspoon salt
- ½ teaspoon pepper
- 1 cup shredded cheddar cheese
- 1 can refrigerated biscuit dough (8 biscuits)
- ¼ cup grated Parmesan cheese
- 2 tablespoons melted butter
- 1 tablespoon minced garlic
- Optional: Fresh parsley for garnish
Equipment Needed
- Large skillet
- Mixing bowl
- Baking sheet
- Parchment paper
- Brush for butter
- Spoon for mixing
Step-by-Step Instructions
When I set out to make these cheeseburger bombs, I first began by heating a large skillet over medium heat. Once it was hot enough, I added the ground beef and promptly sprinkled in the garlic powder, onion powder, salt, and pepper. The sound of sizzling beef filled my kitchen, combined with the heavenly garlic aroma. As I cooked it until browned—about 5-7 minutes—I made sure to break the meat apart into small crumbles. Trust me, even if you’re tempted to rush this step, take your time for that perfect texture.
After the beef was perfectly browned, I removed it from the heat and stirred in the shredded cheddar cheese until it melted into the meat mixture. This gooey, cheesy blend was like a warm hug! I let it cool for a few moments while I prepped the biscuit dough. I seriously can’t stress enough how important that cooling moment is; otherwise, you risk tearing the dough apart when you try to stuff it.
Next, I preheated the oven to 375°F. As it warmed up, I rolled out the biscuit dough on a floured surface. I found that it helps to gently flatten each biscuit with the palm of my hand before adding a spoonful of the beef and cheese mixture. Once filled, I folded the dough over and pinched the edges closed tightly. I learned the hard way that a good seal is crucial—otherwise, your cheesy goodness will escape during baking, and nobody wants that! (See the next page below to continue…)