Description
Irresistibly cheesy, buttery biscuit bites filled with juicy beef, garlic, and parmesan — these Garlic Parmesan Cheeseburger Bombs are crispy on the outside, gooey inside, and perfect for dinner or parties.
Ingredients
1 lb ground beef
1 medium onion, finely diced
2 garlic cloves, minced
½ cup + 2 tbsp grated parmesan cheese, divided
1 cup freshly grated cheddar cheese
1 can (16.3 oz) biscuit dough
2 tbsp unsalted butter, melted
1 tbsp finely chopped parsley
½ tsp garlic powder
Salt and black pepper, to taste
Instructions
1. Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a skillet, cook ground beef, onion, and garlic over medium-high heat until browned and soft.
3. Drain excess fat and season with salt and black pepper.
4. Stir in cheddar cheese and ½ cup parmesan until melted and creamy.
5. Flatten each biscuit into a disc, add a heaping tablespoon of filling to the center, and fold dough over to seal edges tightly.
6. Mix melted butter with garlic powder, parsley, and remaining parmesan.
7. Place dough balls seam-side down on baking sheet, brush tops with butter mixture, and bake 12–15 minutes or until golden.
8. Let cool 5 minutes before serving. Brush with extra garlic butter and top with parmesan or parsley if desired.
Notes
Drain meat well to avoid soggy dough.
Freshly grated cheese melts smoother than pre-shredded.
Pinch dough seams tightly to prevent leaks.
Use about 1 tablespoon of filling per biscuit to prevent overstuffing.
Let rest 5 minutes before serving so the filling sets.
Freeze baked or unbaked bombs up to 2 months.
Reheat in oven or air fryer at 350°F for 6–8 minutes.
Nutrition
- Serving Size: 1 cheeseburger bomb
- Calories: 266
- Sugar: 2g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 36mg