In a skillet over medium heat, cook the ground beef until browned and fully cooked. Drain any excess grease. Season the beef with garlic powder, onion powder, salt, and pepper. Stir in the shredded cheddar cheese until it’s melty and combined. Remove from heat and let it cool slightly. The filling should be cool enough to handle but still warm and gooey—that’s the sweet spot for easy assembly.

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper to prevent sticking. Trust me, you don’t want to skip this step—cleaning melted cheese off a baking sheet is no fun! You can also lightly grease the parchment paper for extra insurance.

Flatten each biscuit into a 4-inch circle. Place a spoonful of the cheeseburger mixture in the center of each circle. Carefully fold the edges up and over the filling, pinching them together to seal. Roll the dough into a ball and place seam-side down on the prepared baking sheet. Don’t worry if they’re not perfect; they’ll puff up beautifully in the oven.

In a small bowl, mix the melted butter, minced garlic, and Parmesan cheese. Brush this mixture generously over each dough ball. If you’re feeling fancy, sprinkle a little parsley on top. I’ve also added a dash of Italian seasoning on occasion, and it’s a game-changer.

Bake in the preheated oven for 12-15 minutes, or until the biscuits are golden brown. Keep an eye on them during the last few minutes—nobody wants burnt bombs! The aroma at this point is downright irresistible, so brace yourself for the family to start hovering around the kitchen.

Let the bombs cool for a couple of minutes before serving. They’re amazing on their own, but a side of ketchup, ranch dressing, or even marinara sauce takes them to the next level. I’ve even tried them with a spicy sriracha mayo for a little heat—highly recommended if you’re a spice lover.