Ingredients
Method
Preparation
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Heat a skillet over medium heat. Add the ground beef and cook, breaking it up, until fully browned. Drain any excess fat.
- Return the skillet to the stove, add the minced garlic, and season with salt and pepper. Cook for about 1 minute until fragrant.
- Remove the pan from heat and immediately stir in the shredded cheddar so it melts into the hot beef. Mix until evenly combined.
- Open the biscuit can and separate the pieces. Flatten each biscuit into a disk about 1/4 inch thick.
- Spoon 1 to 2 tablespoons of the beef-cheddar mixture into the center of each disk. Don’t overfill — leave room to seal.
- Fold the dough over the filling, pinch and roll the seams to seal completely, and place seam-side down on the prepared sheet.
- Sprinkle each bomb with grated parmesan to create a savory crust. Optionally brush with an egg wash (1 beaten egg) for extra shine.
Baking
- Bake for 15–20 minutes, or until the biscuits are puffed and golden brown. Let cool for 2–3 minutes before serving.
Nutrition
Notes
For a lighter version, use turkey or plant-based ground. If desired, add finely diced onions or pickles to the beef for extra burger authenticity. Store in an airtight container in the fridge for up to 3-4 days.