Prepare Your Beef Filling

Brown the ground beef in a large skillet over medium-high heat, breaking it apart with a wooden spoon as it cooks. Drain excess fat, then season generously with salt, pepper, and onion powder. Let the mixture cool slightly so it doesn't melt the cheese prematurely or make the dough soggy.

Flatten Your Biscuit Dough

Open your biscuit tube and separate each biscuit. On a lightly floured surface, gently flatten each biscuit into a circle about four inches in diameter. Don't roll them too thin or they might tear when you're sealing them.

Fill and Seal Each Bomb

Place a spoonful of seasoned beef in the center of each flattened biscuit, then top with a generous pinch of shredded cheddar. Carefully pull the edges of the dough up and around the filling, pinching firmly to seal completely. Roll gently between your palms to create a smooth ball.

Arrange and Bake

Place each bomb seam-side down on a parchment-lined baking sheet, spacing them about two inches apart. Bake at 375°F for fifteen to eighteen minutes until golden brown and the dough is cooked through completely.

Create the Garlic Parmesan Butter

While the bombs bake, melt butter in a small saucepan and add minced garlic, cooking just until fragrant. Remove from heat and stir in grated parmesan and dried parsley.

Brush and Serve

As soon as the bombs come out of the oven, brush them generously with the garlic parmesan butter while they're still hot. The butter soaks into the flaky layers beautifully.