Cheesy Beef Biscuit Bombs
Jumbo refrigerated biscuits stuffed with a ground beef, cream cheese, cheddar, and Parmesan filling and baked until golden.
Equipment
- Baking sheet
- Parchment paper
- Large skillet
- Mixing bowl
Ingredients
Main Ingredients
- 12 oz 90 percent lean ground beef About 3/4 lb, cooked to 160 degrees F and well drained.
- ¾ cup shredded cheddar cheese About 3 oz.
- ⅓ cup cream cheese About 3 oz, softened.
- 3 tbsp grated Parmesan cheese
- 1 can refrigerated jumbo biscuits 16.3 oz can with 8 biscuits.
- 1 tsp garlic powder
- ½ tsp onion powder
- ¼ tsp black pepper
- 1 tbsp unsalted butter Melted, for brushing.
Instructions
Cooking
- Prep. Heat the oven to 375 degrees F and line a baking sheet with parchment. Cook the beef. Brown the beef in a skillet for 6 to 8 minutes until no pink remains and it reaches 160 degrees F. Drain very well.
- Season and cool. Stir in the garlic powder, onion powder, and pepper for 1 minute, then cool for 5 minutes.
- Mix. Combine the cream cheese, cheddar, and Parmesan in a bowl, then fold in the beef.
- Fill. Flatten each biscuit into a 5 inch round and place about 1/4 cup filling in the center.
- Seal. Pinch the edges closed around the filling, roll into a ball, and set seam side down on the sheet.
- Bake. Brush with melted butter and bake 18 to 20 minutes until golden. Rest for 5 minutes.
Notes
Substitutions: Mozzarella can replace the cheddar, and ground turkey cooked to 165 degrees F can replace the beef.
Tips: Drain the beef well and pinch the seams tightly so the filling stays inside.
Storage: Refrigerate for 3 to 4 days and reheat at 350 degrees F to 165 degrees F. Freeze wrapped bombs for up to 2 months.