Ingredients:

  • 1 lb Lean Ground Beef (85/15)
  • 1/2 medium Yellow Onion, finely diced
  • 1 Tbsp Worcestershire Sauce
  • 1 tsp Beef Stock Cube/Bouillon Powder (Optional)
  • Salt and Black Pepper, To taste
  • 1 cup Shredded Cheese Blend (Sharp Cheddar and Mozzarella)
  • 1 tube (10 count) Refrigerated Biscuit Dough
  • 1/2 cup Unsalted Butter, melted
  • 4 cloves Fresh Garlic, minced
  • 2 Tbsp Fresh Parsley, finely chopped
  • 1/2 cup Grated Parmesan Cheese (plus extra for finishing)

Instructions:

  1. Sauté Aromatics: Heat the skillet over medium-high heat. Add the diced onion and cook until softened, about 3 minutes.
  2. Brown the Beef: Add the ground beef to the skillet. Break it up and cook until fully browned.
  3. Drain Fat: Crucially, drain off all excess fat. Soggy filling makes for soggy bombs.
  4. Season: Return the beef to the heat. Stir in the Worcestershire sauce, stock powder, salt, and pepper. Cook for 1 minute until the liquid has evaporated slightly.
  5. Cool: Transfer the beef filling to a bowl and let it cool for 5–10 minutes.
  6. Add Cheese: Once the filling is slightly cooled, stir in the 1 cup of shredded cheese blend.
  7. Preheat and Prepare: Preheat the oven to 375°F (190°C). Lightly grease the cups of a 12-cup muffin tin.
  8. Prep Dough: Open the biscuit dough package. On a lightly floured surface, take one biscuit and gently stretch or roll it into a 4-inch (10 cm) circle.
  9. Fill: Place about 2 rounded tablespoons of the beef/cheese mixture into the centre of the dough circle.
  10. Seal: Gather the edges of the dough up and over the filling, meeting at the top. Pinch the seams firmly to seal the ball completely. Ensure there are no gaps.
  11. Place: Place the sealed bomb, seam-side down, into a prepared muffin tin cup. Repeat with the remaining 9 biscuits.
  12. Bake: Bake for 18 to 20 minutes, or until the dough is puffed up and deep golden brown.
  13. Prepare Glaze: While the bombs are baking, melt the butter in a small bowl. Stir in the fresh minced garlic, chopped parsley, and 1/2 cup of Parmesan cheese.
  14. Glaze and Serve: Remove the hot bombs from the oven. Immediately brush the tops generously with the garlic-Parmesan butter mixture. Sprinkle with extra Parmesan and serve piping hot.