- Brown the Beef:
- Cook ground beef in a skillet over medium heat until no pink remains, about 5 minutes. Add minced garlic during the last minute of cooking to prevent burning. Drain excess fat thoroughly to prevent soggy bombs.
- Create the Filling:
- Remove skillet from heat and stir in both cheeses while the mixture is still warm. This helps the cheese begin melting slightly and binding the filling together. Let cool for about 5 minutes before handling.
- Prepare the Dough:
- Separate biscuit dough into individual portions. Flatten each biscuit with your palm or rolling pin into approximately 4 inch circles. The thinner you can make them without tearing the more filling you can add.
- Fill and Seal:
- Place about 2 tablespoons of beef mixture in the center of each flattened biscuit. Fold the edges up and around the filling, pinching firmly to seal completely. Roll between your palms to ensure there are no openings where cheese could leak out.
- Bake to Perfection:
- Arrange bombs seam side down on a parchment lined baking sheet. Brush generously with melted butter and bake until the exterior turns deep golden brown, about 12 to 15 minutes. The biscuit should be fully cooked through, not doughy in the center.
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