Separate the biscuits from the can and flatten each into a 4–5 inch circle using your hands or a rolling pin. Try to keep the edges slightly thinner than the center to help them fold neatly.
Spoon about 1 tablespoon of the cooled beef mixture into the center of each biscuit, then top with a generous pinch of shredded cheddar cheese.
Step 4: Seal the Bombs
Gently pull the edges of the biscuit dough around the filling, pinching tightly to seal. Roll it lightly in your hands to form a smooth ball shape.
Place each filled biscuit seam-side down on the prepared baking sheet, spaced about 2 inches apart.
Step 5: Garlic Parmesan Topping
In a small bowl, mix the melted butter with garlic powder. Brush this mixture over the tops of each biscuit bomb until coated.
Sprinkle grated Parmesan cheese evenly over each one for a flavorful, crispy topping that browns beautifully in the oven.
Step 6: Bake
Bake in the preheated oven for 13–15 minutes or until the biscuits are golden brown, puffed, and firm to the touch.
For an extra-golden crust, broil for the last 1 minute while watching closely to avoid over-browning.
