Cheeseburger Biscuit Bombs wrap cheddar-stuffed beef meatballs inside golden refrigerated biscuit dough. Mustard, ketchup, Worcestershire, garlic, and onion season the beef, while an egg-white, garlic, and parsley wash gives the outside color and flavor.
The recipe makes exactly 16 biscuit bombs in 65 minutes, including 25 minutes preparation and 40 minutes cooking. Each meatball contains 2 of the 32 cheddar pieces, bakes for 15–20 minutes, cools completely, then bakes again inside dough for 18–20 minutes.
Cheeseburger Biscuit Bomb Ingredients
For the meatballs, use 1 pound ground beef, 1 whole egg, ¾ cup Italian breadcrumbs, 2 teaspoons mustard, 2 teaspoons ketchup, 1 teaspoon of the divided garlic powder, 1 teaspoon onion powder, 1 teaspoon Worcestershire sauce, and 1 cheddar block cut into exactly 32 pieces.
Wrap with 1 can large refrigerated biscuits. The image shows eight biscuits because cutting each in half produces 16 portions. For the wash, use 1 egg white, 1 tablespoon water, the remaining ½ teaspoon garlic powder, and 1 teaspoon dried parsley.
If you enjoy this recipe, you may also like Baked Turkey Cheese Rolls.
How to Make Cheeseburger Biscuit Bombs
- Heat the oven to 350°F and prepare a large baking sheet.
- Mix beef, whole egg, breadcrumbs, mustard, ketchup, 1 teaspoon garlic powder, onion powder, and Worcestershire.
- Cut cheddar into 16 even slices, then halve every slice for exactly 32 pieces. Divide meat into 16 portions; place 2 cheese pieces in each and seal into balls.
- Bake meatballs at 350°F for 15–20 minutes until cooked through. Cool completely.
- Set the oven to 375°F for a dark baking sheet or 350°F for a light sheet. Cut every biscuit in half, flatten 16 circles, wrap one cooled meatball in each, and seal.
- Mix egg white, water, remaining ½ teaspoon garlic powder, and parsley; brush over bombs. Bake 18–20 minutes until golden and rest 2–3 minutes.
For storage details after serving, the USDA leftovers and food safety guidance.
Prepare the First Baking Sheet
Mix the Meatball Base
Divide the Garlic Powder Correctly
Cut Thirty-Two Cheddar Pieces
Form Sixteen Stuffed Meatballs
Bake for Fifteen to Twenty Minutes
Cool the Meatballs Completely
Set the Second-Bake Temperature
Create Sixteen Dough Circles
Wrap and Pinch the Dough Closed
Mix the Egg-White Wash
Bake Eighteen to Twenty Minutes
Rest Before Serving
Make the Meatballs Ahead
Avoid Common Biscuit-Bomb Problems
Conclusion
Mix the beef with the whole egg, breadcrumbs, condiments, 1 teaspoon garlic powder, onion powder, and Worcestershire. Cut cheddar into 32 pieces. Form 16 meatballs with 2 pieces each and bake at 350°F for 15–20 minutes; cool completely. Cut each biscuit in half, wrap the 16 meatballs, and brush with egg white, water, remaining garlic powder, and parsley. Bake at 375°F on a dark sheet or 350°F on a light sheet for 18–20 minutes, then rest 2–3 minutes.
Frequently Asked Questions
- → How many Cheeseburger Biscuit Bombs does this make?
The recipe makes exactly 16 biscuit bombs.
- → How many cheddar pieces go inside each meatball?
Cut the block into 32 pieces and place exactly 2 pieces inside each of 16 meatballs.
- → Why must the meatballs cool before wrapping?
Hot meatballs soften the raw biscuit dough and make it difficult to pinch and seal without gaps.
- → What temperature should I use for the second bake?
Follow the original instruction: 375°F for a dark baking sheet or 350°F for a light-colored sheet, for 18–20 minutes.