Name: Cheesy Beef Biscuit Bombs
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1 pound ground beef (Use lean ground beef (90/10 or 85/15) to reduce grease.); 1 cup shredded cheddar cheese (Sharp cheddar gives more flavor.); 1/2 cup cream cheese, softened (Low-fat cream cheese works but the filling will be less rich.); 1/4 cup grated Parmesan cheese (If you don’t have Parmesan, omit or use a hard Italian cheese like Pecorino Romano.); 1 teaspoon garlic powder (Optional for added flavor.); 1/2 teaspoon onion powder; 1/4 teaspoon black pepper; 1 can refrigerated biscuit dough (Homemade biscuits can be used; adjust baking time as needed.); 1 tablespoon melted butter (Brush on tops for better crust.)

Cheesy Beef Biscuit Bombs are a warm, cheesy, and savory hand-held bite that hits comfort-food notes every time. Crisp golden biscuit shells give way to a rich filling of browned ground beef, melty cheddar, and creamy Parmesan for a mix of gooey texture and bold umami taste. These are simple to make with pantry staples and a can of refrigerated biscuit dough, which keeps the recipe fast and low-effort—perfect for weeknights, game day, or a casual brunch. Serve them with a tangy dipping sauce or a side salad for balance. For another cozy beef and cheese idea, try my take on a cheesy ground beef and rice casserole.

Why You’ll Love This Cheesy Beef Biscuit Bombs

Fast to assemble using pantry staples and canned biscuit dough—ready in about 30 minutes.
Crispy, buttery exterior with a gooey, savory beef and cheese center.
Kid-friendly and a great hand-held party snack for potlucks or game days.
Uses simple seasonings (garlic powder, onion powder, black pepper) that boost flavor without fuss.
Flexible: swap cheeses or spices to suit your taste (see variations).
Very filling—works as an appetizer, main, or hearty snack.
Minimal cleanup: one skillet for the beef and a baking sheet for the bombs.

What Is Cheesy Beef Biscuit Bombs?

Cheesy Beef Biscuit Bombs are bite-sized pockets made by wrapping a seasoned ground beef and cheese filling inside refrigerated biscuit dough, then baking until golden. They taste like a cross between a mini cheeseburger and a savory pastry: salty, cheesy, and rich with beef flavor, with a buttery biscuit shell that crisps at the edges. The cooking method is stovetop for the beef, then oven-baked for the assembled bombs, producing an easy, hands-on comfort food vibe. They fit casual dinners, game day spreads, school lunches, or brunch tables where people want warm, portable bites.

Ingredients for Cheesy Beef Biscuit Bombs

For the Filling

1 pound ground beef (about 454 g)
1 cup shredded cheddar cheese
1/2 cup cream cheese, softened
1/4 cup grated Parmesan cheese
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon black pepper

For the Dough

1 can refrigerated biscuit dough

Finish

1 tablespoon melted butter

Ingredient Notes (Substitutions, Healthy Swaps)

Ground beef: Use lean ground beef (90/10 or 85/15) to reduce grease. For a leaner option, use ground turkey or chicken, but drain any extra liquid before mixing.
Cheddar cheese: Sharp cheddar gives more flavor. Mild cheddar works if you prefer a subtler taste. You can also use a Mexican blend for a different profile.
Cream cheese: Provides creaminess and helps the filling bind. Low-fat cream cheese works but the filling will be less rich.
Parmesan: Adds savory depth. If you don’t have Parmesan, omit or use a hard Italian cheese like Pecorino Romano sparingly.
Biscuit dough: The canned refrigerated biscuits save time. If you prefer, use homemade biscuit rounds rolled thin—adjust baking time as needed.
Seasonings: If you like heat, add 1/4 teaspoon cayenne pepper or a pinch of red pepper flakes (optional).

Step-by-Step Instructions

Step 1 – Preheat and cook the beef
Preheat your oven to 375°F (190°C). In a large skillet over medium heat, add the ground beef and break it apart with a spoon. Cook for 6–8 minutes until fully browned.
Visual cue: The beef should be evenly browned with no pink bits.

Step 2 – Season and drain
Drain any excess grease from the skillet, then return the beef to the heat. Stir in the garlic powder, onion powder, and black pepper. Cook 1–2 more minutes so the spices bloom and coat the meat. Remove from heat and let the mixture cool slightly.

Step 3 – Make the cheesy filling
In a mixing bowl, combine the softened cream cheese, shredded cheddar, and grated Parmesan. Add the cooled beef and stir until everything is evenly mixed and creamy.

Step 4 – Prepare the biscuit shells
Open the can of refrigerated biscuit dough and separate the biscuits. Flatten each biscuit into a small round disc with your hands or a rolling pin, making sure the edges are thin enough to fold over.

Step 5 – Fill and form the bombs
Spoon a generous amount of the beef and cheese mixture onto the center of each flattened biscuit. Carefully fold the edges up and pinch to seal, forming a tight ball. Place each sealed bomb onto a baking sheet lined with parchment paper or a silicone mat.

Step 6 – Finish and bake
Brush the tops with the melted butter for a golden finish. Bake in the preheated oven for 12–15 minutes, until the biscuits are golden and cooked through. Let cool a few minutes before serving.
Pro cue: If the tops brown too quickly, tent loosely with foil for the last 3–5 minutes to prevent burning while the centers finish heating.

Pro Tips for Success

Use slightly cooled beef: Hot filling can make the biscuit dough sticky and harder to seal. Let it cool 3–5 minutes.
Flatten biscuits evenly: Thin edges seal better and avoid thick dough pockets that stay raw inside.
Don’t overfill: One tablespoon of filling per biscuit is plenty; overfilling can cause leaks.
Seal tightly: Pinch seams and roll between your palms to make a smooth, sealed surface. A little water on your finger helps the dough stick.
Bake on room-temperature sheet: Avoid very hot pans before baking; it can cause uneven baking.
Watch the oven: Baking times vary by oven and biscuit brand—start checking at 12 minutes.
Brush with butter: This gives a better, richer crust than egg wash and keeps flavor simple.

Flavor Variations

OPTIONAL: Spicy Jalapeño Cheesy Bombs — Stir 1/4 cup finely chopped pickled jalapeños into the filling.
OPTIONAL: BBQ Cheesy Bombs — Mix 2 tablespoons of your favorite BBQ sauce into the beef before combining with the cheeses.
OPTIONAL: Italian Herb Bombs — Add 1 teaspoon dried Italian seasoning and a pinch of red pepper flakes to the filling.
OPTIONAL: Bacon & Cheddar Bombs — Add 1/4 cup cooked, crumbled bacon to the filling if you include pork; otherwise skip.
OPTIONAL: Mushroom & Swiss — Sauté 1/2 cup chopped mushrooms with the beef and swap Swiss cheese for cheddar.
OPTIONAL: Veggie Boost — Stir in 1/2 cup finely diced bell pepper or spinach (squeezed dry) for color and nutrients.

Serving Suggestions

Serve with ketchup, mustard, or a tangy ranch dip for classic flavors.
Pair with a crisp green salad to cut the richness.
Offer a side of pickles or quick cucumber salad for brightness.
Present on a party platter with toothpicks for easy grabbing.
Serve as a main with roasted vegetables or fries for a casual meal.
For brunch, pair with scrambled eggs and roasted tomatoes.

Make-Ahead, Storage & Reheating

Make-ahead: You can prepare the filling up to 24 hours ahead and store it covered in the fridge. Assemble the bombs just before baking for best texture.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. The biscuit will soften but remain tasty.
Reheating: Reheat in a 350°F (175°C) oven for 8–10 minutes, or until warmed through. A toaster oven works well and helps re-crisp the exterior. Avoid microwaving if you want a crispy crust; microwaving makes the biscuit soggy.
Texture notes: Refrigeration firms the filling and can reduce gooeyness. Warm through to restore softness.

Storage and Freezing Instructions

To freeze before baking: Assemble bombs and place them on a baking sheet lined with parchment. Freeze until solid (1–2 hours), then transfer to a freezer bag or container. Freeze up to 2 months. Bake from frozen at 375°F (190°C) for 18–22 minutes, checking doneness.
To freeze after baking: Cool completely, then freeze in a single layer on a sheet before transferring to a bag. Reheat from frozen in a 350°F (175°C) oven for 10–15 minutes.
If freezing is not recommended: Freshly baked bombs are best the first day for maximum crispness; freezing can slightly change texture but is still practical for meal prep.

Nutrition Facts (Per Serving)

Calories | Protein | Carbs | Fat | Fiber | Sodium
—|—:|—:|—:|—:|—:
Approx. 360 kcal | 20 g | 20 g | 22 g | 1 g | 620 mg

Estimates vary by brands and portions.

FAQ About Cheesy Beef Biscuit Bombs

Q: My filling seems wet. How do I fix it?
A: Drain the cooked beef well and let it cool so the cream cheese can bind the moisture. If still wet, add a little more shredded cheddar to absorb some liquid.

Q: Will the biscuits cook through without burning the top?
A: If tops brown too fast, tent loosely with foil for the last few minutes of baking.

Q: Can I make these vegetarian?
A: Yes. Substitute cooked lentils or crumbled firm tofu for the beef and season well. Keep the cheeses the same.

Q: How can I tell when the bombs are done?
A: Look for an even golden-brown color on all sides and a firm dough feel when gently pressed.

Q: Can I use homemade biscuit dough?
A: Yes. Roll small rounds to the same thickness as canned biscuits and watch baking time—homemade dough may need slightly longer.

Q: Why are my bombs leaking cheese?
A: Likely overfilled or not sealed tightly. Use less filling and press seams firmly to prevent leaking.

TastyInspo Notes

Brush with garlic butter after baking for extra aroma—melt butter with a little garlic powder and brush on warm bombs.
Serve with a tiny ramekin of warmed marinara for a hearty dip option.
Sprinkle chopped fresh parsley or chives on top before serving for color and a fresh bite.
Use a small cookie scoop for uniform filling amounts and consistent bomb sizes.
For a glossy finish, swap the melted butter brush for an egg wash if you want a shinier crust.

Troubleshooting

Bland flavor: Add a pinch more garlic powder, salt, or a splash of Worcestershire sauce to the beef when cooking.
Soggy bottoms: Make sure to bake on a parchment-lined sheet and avoid overcrowding; use convection if available to increase airflow.
Overcooked, dry filling: Reduce bake time by checking earlier and ensure filling wasn’t overcooked before assembly.
Dough tearing: Roll biscuits gently and avoid making edges too thin; press torn edges together and pinch firmly.
Cheese not melty enough: Pre-shred cheddar from a block—pre-shredded cheese often contains anti-caking agents that can affect melting.

Final Thoughts

Cheesy Beef Biscuit Bombs are an easy, satisfying recipe that combines quick prep with big flavor. They work for busy nights, parties, or make-ahead snacks, and the basic method invites simple swaps to keep things interesting. Try them once and you’ll see why they’re a fast favorite. Cheeseburger Biscuit Bombs – Genuinely Jana