beef biscuit bombs (Printer-Friendly Layout)
Stuff buttery biscuits with cheesy beef, let them bake til crisp and golden—they're hearty, easy-to-hold, and full of flavor.
# Ingredients You'll Need:
→ Filling
01 -
1 teaspoon ground black pepper
02 -
1 teaspoon onion powder
03 -
1 teaspoon garlic powder
04 -
60 g grated Parmesan cheese
05 -
120 g cream cheese, softened
06 -
120 g shredded cheddar cheese
07 -
500 g ground beef
→ Dough and Finishing
08 -
1 tablespoon unsalted butter, melted
09 -
1 can (340 g) refrigerated biscuit dough
# Step-by-Step Instructions:
01 -
After baking, take them out and wait about 5 minutes before digging in.
02 -
Pop your baking sheet in the hot oven for 12-15 minutes till they're golden on top and baked through.
03 -
Brush melted butter onto the tops so they bake up golden and delicious.
04 -
Lay the filled dough balls seam-side down on a lined baking sheet, giving each enough space.
05 -
Spoon beefy cheese filling in the center of each dough round, wrap it up, and squish the edges together to close the ball tight.
06 -
Press or roll each biscuit out to make flat and round discs.
07 -
Crack open your biscuit dough and split up the pieces.
08 -
Stir the cooled meat right into your creamy cheese mixture so everything's all mixed up.
09 -
In a big bowl, mix together Parmesan, cheddar, and cream cheese till it's blended and smooth.
10 -
Move the skillet from the burner and give that beef a few minutes to cool off.
11 -
Tilt out any extra fat, put the beef back on the stove, then mix in garlic powder, onion powder, and pepper for a couple of minutes till it looks even.
12 -
Warm up a big skillet over medium, toss in the beef, break it apart, and cook for around 6-8 minutes till browned all over.
13 -
Get your oven going at 190°C (374°F) so it's ready for baking.
# Extra Tips and Tricks:
01 -
Let as much grease as you can drain from the beef, so things don’t end up soggy.
02 -
Add a tiny bit of crushed red pepper if you want to kick up the heat.
03 -
For something lighter, grab lean beef and low-fat cream cheese.
04 -
Switch out cheeses if you want—Monterey Jack or mozzarella work great too.
05 -
Try tossing some extra parm on top before baking for crunchier tops.