Ingredients:
For the filling:
1 tbsp olive oil or butter
1 lb ground beef
1/2 cup diced onion
2 cloves garlic, minced
Salt & pepper, to taste
1/2 cup shredded cheddar cheese
1/4 cup grated Parmesan cheese
Optional: chopped pickles, bacon bits, or cooked mushrooms
For the dough:
1 can refrigerated biscuit dough (or homemade biscuit dough, if preferred)
1 egg, beaten (for egg wash)
For the garlic butter topping:
3 tbsp melted butter
2 cloves garlic, minced
2 tbsp grated Parmesan cheese
1 tbsp chopped fresh parsley (or 1 tsp dried)
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
2. Cook the filling:
Heat the olive oil or butter in a skillet over medium heat.
Add the onion and cook until translucent, about 2–3 minutes.
Add the garlic and cook for 30 seconds.
Add the ground beef, season with salt and pepper, and cook until browned. Drain excess grease if needed.
Remove from heat and stir in cheddar and Parmesan cheese. Let cool slightly.
3. Assemble the bombs:
Flatten each biscuit round slightly with your hands or a rolling pin.
Spoon a portion of the beef mixture into the center of each round.
Fold the edges up and pinch to seal completely, forming a ball. Place seam-side down on the baking sheet.
4. Brush with egg wash and bake for 12–15 minutes, or until golden brown.
5. Make garlic butter topping:
Mix melted butter, minced garlic, Parmesan, and parsley.
As soon as the bombs come out of the oven, brush generously with the garlic butter mixture.
6. Serve warm with your favorite dipping sauces like ranch, ketchup, or garlic aioli!
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