Cheesy Beef Biscuit Bombs

Cheesy Beef Biscuit Bombs are the kind of recipe that turns an ordinary dinner into something unforgettable. Each biscuit is packed with a creamy beef and cheese filling and baked until golden and crisp on the outside. Whether you are feeding a crowd or just looking for a fun weeknight meal, these are sure to disappear fast.

I still remember the first time I made these for a family movie night. Everyone ended up eating with their hands and laughing over gooey cheese pulls. Now my friends request them for every get—together.

Ingredients

• Ground beef: brings heartiness and deep flavor so look for fresh premium beef for the best taste
• Shredded cheddar cheese: melts smoothly and gives a classic sharp note in each bite opt for block cheese you shred yourself for a richer melt
• Cream cheese: softened makes the filling silky creamy and helps hold everything together check for a soft block without cracks or dryness
• Refrigerated biscuit dough: offers a quick shortcut and creates a light fluffy crust biscuits should be cold when you start for easier handling
• Grated Parmesan cheese: provides a salty nutty layer that boosts the cheesy flavor freshly grated is best for aroma
• Garlic powder: infuses the filling with warmth and depth always pick one that smells strong and fresh
• Onion powder: brings that subtle sweet savoriness look for pure onion powder with no fillers
• Black pepper: adds a dash of gentle heat fresh cracked pepper is more fragrant
• Melted butter: is brushed over for a golden finish and extra flavor use real unsalted butter for best results

Instructions

Prepare the Oven:

Set your oven temperature to 375 degrees Fahrenheit or 190 degrees Celsius. Make sure the oven rack is in the center for even baking.

Brown the Beef:

Place your ground beef in a large skillet set over medium heat. Break up the meat with a spoon and cook for six to eight minutes until it is deeply browned and fragrant. Be patient as this step creates so much of the delicious flavor.

Drain and Season:

Carefully pour off any extra grease from the skillet. Return the pan to low heat and sprinkle over the garlic powder onion powder and black pepper. Stir together thoroughly and let cook for one to two more minutes so the spices bloom and coat every piece of beef.

Cool the Filling:

Take the skillet off the heat and let the seasoned beef cool for a few minutes. This makes it easier to mix with the cheeses and prevents melting them too soon.

Mix the Cheese Filling:

In a large mixing bowl place the cream cheese shredded cheddar and grated Parmesan. Use a sturdy spoon or spatula to combine everything well so there are no streaks of cream cheese left unmixed.

Combine Beef and Cheese:

Add your cooled beef to the cheese mixture. Fold together gently but thoroughly until every bite will have both beef and gooey cheese.

Shape the Biscuits:

Remove the biscuit dough from its packaging and carefully separate each biscuit. With your hands or a rolling pin flatten each biscuit into a disc about a quarter inch thick. Try to keep the dough even all around.

Fill and Seal the Bombs:

Scoop a generous spoonful of the beef and cheese mixture into the middle of each biscuit round. Gather the edges up and pinch tightly to fully seal the filling inside. Roll lightly in your hands to form a ball shape if needed.

Prepare for Baking:

Line a baking sheet with parchment paper or a silicone mat for easy cleanup. Arrange the filled biscuit bombs seam side down making sure to leave a little space between each one to allow them to puff while baking.

Butter and Bake:

Brush the tops of each biscuit ball lightly with melted butter for extra color and flavor. Place the tray in your preheated oven and bake for twelve to fifteen minutes until the tops are golden brown and the bottoms are crisp and no longer doughy.

Cool and Serve:

Let the biscuits rest for a few minutes on the hot tray before moving them to a plate. This helps the filling set and avoids burned tongues.

Parmesan is my secret twist for deep flavor and extra aroma. My kids love helping stuff the biscuits and feel so proud pulling them apart at the table. This is definitely a recipe that brings us together every time.

Storage Tips

Leftovers keep beautifully in an airtight container in the fridge for up to three days. To reheat pop them in a hot oven or air fryer until the outsides are crisp again. I do not recommend microwaving as the dough can become tough.

Ingredient Substitutions

You can use ground turkey or chicken instead of beef for a lighter version. Monterey Jack or mozzarella work if you want a stretchier or milder cheese pull. Any favorite store—bought or homemade biscuit dough should work so long as it puffs up well in the oven.

Serving Suggestions

Serve these with a side of marinara for dipping or a crisp salad to balance out the richness. They also go great alongside soups heavy with vegetables for a comforting meal. For parties arrange on a platter with toothpicks for easy sharing.

Cheesy Beef Biscuit Bombs are best shared with great company. They make every occasion feel extra special.

Recipe FAQs

→ Can I use different cheeses?

Absolutely! Try mozzarella, Monterey Jack, or Colby for unique flavor twists alongside or instead of cheddar.

→ What's the best way to seal the biscuit bombs?

Flatten biscuit dough, add filling, then tightly pinch edges together to avoid leaks while baking.

→ Can I prepare these ahead of time?

Yes, assemble and refrigerate unbaked bombs for up to a day before baking. Bake fresh for best texture.

→ Do I need to cook the beef before stuffing?

Yes, fully brown and season the beef before mixing with cheeses and stuffing into the biscuits for safe eating.

→ What dipping sauces pair well?

Serve with marinara, ranch, or spicy ketchup to complement the cheesy, savory filling.

→ Can I freeze biscuit bombs?

Yes, freeze baked or unbaked bombs. Bake or reheat straight from the freezer, adding a few extra minutes.