Cheesy Beef Biscuit Bombs

These cheesy beef biscuit bombs are my answer for when comfort food cravings hit hard. Flaky biscuits hold a savory beef and cheese filling that gets gooey while baking. They are easy enough for weeknights but have that irresistible wow factor that makes them fly off the plate. The golden crust on the outside with a molten cheesy center makes these a huge hit at family gatherings or game days.

I remember the first time I made these for a movie marathon at home. My teenage kids ate them so fast I had to make another batch before the credits rolled.

Ingredients

• Ground beef: gives these bombs their savory heartiness Choose fresh beef that is pink with a firm texture
• Shredded cheddar cheese: adds that iconic cheesy pull For rich flavor pick a good quality aged cheddar
• Cream cheese: makes the filling creamy Make sure it is softened for easy mixing
• Refrigerated biscuit dough: is the shortcut for perfectly flaky layers Use your favorite brand and opt for the buttermilk style for extra flavor
• Grated Parmesan cheese: brings a salty nutty boost To get that fresh taste always grate it yourself if possible
• Garlic powder: gives each bite its irresistible aroma Look for a finely ground powder with no clumps
• Onion powder: adds gentle sweetness Choose onion powder over onion salt to control seasoning
• Black pepper: creates a little warmth Always use freshly ground for the boldest flavor
• Melted butter: finishes the tops with golden color and crispiness Choose high quality butter for best flavor

Step-by-Step Instructions

Prepare the Oven:

Preheat your oven to three hundred seventy five degrees Fahrenheit Set the rack in the center to allow for even baking

Brown the Beef:

In a large skillet add the ground beef and cook over medium heat Break it apart with a wooden spoon and stir occasionally so it browns evenly It should take six to eight minutes for all the pink to disappear

Drain and Season:

Drain off excess grease to keep the filling from getting soggy Return the beef to the skillet then sprinkle in the garlic powder onion powder and black pepper Stir well and let it all cook for another two minutes so the spices bloom with the heat

Cool the Mixture:

Remove the skillet from heat and let the beef mixture cool slightly This helps when mixing with the cheeses so nothing melts too soon

Mix the Cheeses:

In a large bowl combine cream cheese shredded cheddar and grated Parmesan Use a spatula to mash them together until fully blended

Combine Beef and Cheese:

Add the lukewarm beef to the cheese mixture Stir everything thoroughly so the cheesy filling is rich and uniform

Prepare Biscuits:

Pop open the biscuit dough and separate each round With your hands or a rolling pin flatten each one into a disk about four inches wide

Fill and Seal:

Scoop a big spoonful of the beef and cheese mixture into the center of every dough disk Pull up the edges and pinch them tightly to seal completely so no cheese can escape

Arrange on Sheet:

Place each stuffed biscuit seam side down on a parchment or silicone lined baking sheet Make sure to give them some room so they brown nicely

Butter and Bake:

Brush each top generously with melted butter This is what gives them that irresistible golden crust Bake for twelve to fifteen minutes until golden and biscuit is fully cooked through

Cool and Serve:

Let the biscuit bombs rest for about five minutes before serving so the filling sets and stays inside with each bite

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My kids always ask for extra cheese so I love swapping in a sharp white cheddar or a bit of mozzarella for an extra stringy bite. The first time my nephew helped roll the biscuit bombs he called them magic meatballs and the name stuck in our family ever since.

Best Ways to Store

Once cooled pack any leftovers in an airtight container Store in the fridge for up to three days To reheat bake in the oven for eight minutes at three hundred fifty degrees or microwave in short bursts so the cheese melts again

Swaps and Substitutes

Feel free to change the ground beef for turkey or plant based crumbles if you like You can use a different cheese blend like Monterey Jack mozzarella or a spicy pepper Jack for a punchier flavor

How to Serve

These are best served warm from the oven Pair them with a big green salad for dinner or set out a platter with ketchup sriracha or ranch for dipping at parties They are even great tucked in a lunchbox the next day

A Bit of Biscuit History

Biscuit bombs are a fun spin on traditional stuffed breads Found at potlucks and bake sales across the American South they blend the best of comfort food traditions with a modern cheesy twist

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Common Recipe Questions

→ Can I use different types of cheese?

Absolutely! Try mozzarella, Monterey Jack, or a blend for varied flavors and textures.

→ How can I prevent soggy biscuit bombs?

Be sure to drain the cooked ground beef well before mixing in the cheeses to avoid extra moisture.

→ Is it possible to make these in advance?

Yes, assemble up to the baking step, cover, and refrigerate. Bake when ready to serve for best results.

→ Can I make these with leaner beef or lower-fat cheese?

Certainly! Use lean ground beef and reduced-fat cream cheese to create a lighter option.

→ What’s the best way to serve them?

Serve warm out of the oven with a side of dipping sauce or fresh salad for a simple meal.

→ Are there options to add more flavor?

Add red pepper flakes, chopped onions, or even extra garlic for extra zest in the filling.