cheesy beef biscuit bombs

The pot lid rattles and you know dinner is almost ready. That sound is like a little promise that yall are gonna eat good tonight. You spot the steam start to puff out around the sealing ring and the valve hiss is your cue that pressure build is really happening inside.

You recall the smell wafting out through little cracks, that mix of beef and cheese already making your stomach rumble. This ain't just any dinner, this is comfort food with a twist, one that cooks up crazy quick in that pressure cooker of yours.

That little rattling sound? Yeah, it's like a countdown to happy bites and full bellies. You just gotta hang tight, wait for the natural release to do its thing so the biscuit bombs come out perfect  all juicy in the middle and golden on the outside.

Why This Recipe Works Every Single Time

• You get that perfect moistness in the beef thanks to the broth depth created by the biscuits getting steamed inside the cooker.
• The sealing ring holds tight so no steam sneaks out early messing with your cooking time.
• The pressure build cooks the beef faster but gently, so it stays juicy and yum.
• Biscuit dough puffs up nice and soft but still holds the cheesy beef filling like a dang champ.
• Adding garlic powder and Worcestershire sauce layers in a flavor that just sings with that cheddar.
• The natural release prevents biscuit bombs from drying out or gettin tough, keeping them just right.

Your Simple Ingredient Checklist

• 1 pound of ground beef  get that fresh or thawed, whatever you got.
• 2 whole eggs plus 1 egg white  helps bind everything together so nothing falls apart.
• Three-fourths cup Italian breadcrumbs  they soak up flavorful juices and add some good texture.
• 2 teaspoons mustard and 2 teaspoons ketchup  these tangy twins bring that classic burger vibe.
• 1 and a half teaspoons garlic powder divided  for seasoning the meat filling and sprinklin on top.
• 1 teaspoon onion powder  adds a savory depth without any fuss.
• 1 teaspoon Worcestershire sauce  a little splash brings big umami love to the beef.
• 1 can of Pillsbury Grand refrigerated biscuits and 1 block of cheddar cheese cut into 16 slices  you gonna stuff the cheesy goodness inside each biscuit ball.

Your Complete Cooking Timeline

• Preheat your oven to 375 degrees Fahrenheit, gotta get it ready for baking those biscuit bombs after the pressure cooker step.
• In a big bowl, mix together the ground beef, eggs, breadcrumbs, mustard, ketchup, 1 teaspoon garlic powder, onion powder, and Worcestershire sauce. Mix it good but dont overwork it; you want it just blended.
• Take your Pillsbury biscuits out and separate em. Flatten each one with your hands or a rolling pinno need to make em paper thin, just enough to spread the beef on.
• Put a good dollop of that beef mixture on each biscuit circle, then top it with a half slice of cheddar cheese.
• Fold the biscuit dough all around to seal the beef and cheese inside. Pinch the edges so they dont leak while cooking.
• Place all your biscuit bombs on a baking sheet lined with parchment paper. Sprinkle the remaining half teaspoon garlic powder over these puppies right before baking.
• Bake for about 20-25 minutes till theyre all golden brown and the beef is cooked through. You spot some bubbling cheese? Dang, thats a good sign!
• Let em cool a couple minutes before digging in so the filling sets up nice and doesnt burn your mouth.

Valve Hacks You Need to Know

• Make sure your pressure cookers sealing ring is clean and properly in place. A wonky ring means no pressure build, no good dinner.
• If your valve hiss sounds weak or keeps dropping steam, double-check that sealing ring and close the lid tight again.
• Use the natural release method instead of quick release for these biscuit bombs. Helps keep the dough from gettin all rubbery.
• Dont lift the lid too soon after cooking  that sudden drop in pressure can squish the biscuit bombs bad.
• If you want a little extra crispy on top, pop them under the broiler for a minute or two right after baking in the oven.

That First Bite Moment

When you take that first bite, your teeth break through a golden, flaky biscuit shell thats just the right mix of soft and firm.

Then comes the juicy ground beef oozin out, all seasoned good with spices and that Worcestershire touch. The cheddar cheese melts perfectly around it, warm and gooey.

You recall the tang from the mustard and ketchup minglin with savory garlic and onion flavorsits that classic cheeseburger taste packed inside a hand-held bomb of yum.

How to Store This for Later

• If you got leftovers, first let the biscuit bombs cool down completely so moisture dont build up and make em soggy.
• Pop em in an airtight container and stick that in the fridge. They keep good for about 34 days and reheat real well in a microwave or air fryer.
• Wanna keep em longer? Freeze em! Wrap each bomb in plastic wrap or foil then put in a freezer-safe bag. When ready, thaw overnight in the fridge then reheat the same way.

Your Most Asked Questions Answered

• Q: Can I use another type of cheese?
  A: Heck yeah. Cheddar works best, but Swiss or pepper jack add their own kick if you wanna try something different.
• Q: What if I dont have Pillsbury biscuits?
  A: You can roll your own biscuit dough or even use crescent rolls in a pinch. Just make sure theyre the right size to wrap the filling.
• Q: Can I make these without the pressure cooker?
  
  Sure thing, but youll miss that juicy moistness the pressure cooker gives. You can bake em straight in the oven, just add a few minutes to cooking time and cover loosely with foil first.
• Q: How long do I natural release the pressure?
  A: Usually about 10 to 15 minutes. Take your timeit keeps the biscuits soft and avoids sudden deflation.
• Q: Can I add veggies inside?
  A: You could toss in some finely chopped onions or peppers into the beef mix. Just not too much or it might make the filling watery.
• Q: Whats the broth depth and why does it matter?
  A: Broth depth means how much liquid you got in the cooker. Not too much or biscuits get soggy, not too little or it wont build steam right. For this recipe, steam from biscuits and beef juices usually works perfect without adding anything extra.

For related recipes, check out our 25minute baked ground beef meatballs or explore more pressure cooker favorites in our pressure cooker recipes section.

Also, if you love rich and comforting soups, our Easy Homemade Italian Penicillin Soup pairs perfectly with these biscuit bombs for a cozy meal.

Cheeseburger Biscuit Bombs (Scrumptious!)

These amazing little "cheeseburgers" are delectable meatballs stuffed with melted gooey cheese tucked inside a flaky biscuit crust! Perfect for a crowd, quick to prepare, and packed with classic cheeseburger flavors in every bite.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings 16 servings

Calories 130 kcal

Ingredients

  

Main ingredients

• 1 lb Ground beef fresh or thawed
• 2 Eggs 1 whole egg, 1 egg white
• ¾ cup Italian breadcrumbs
• 2 teaspoon Mustard
• 2 teaspoon Ketchup
• 1 ½ teaspoon Garlic powder divided
• 1 teaspoon Onion powder
• 1 teaspoon Worcestershire sauce
• 1 can Pillsbury Grand refrigerated biscuits
• 1 block Cheddar cheese cut into 16 slices, then halve the slices
• 1 tablespoon Water
• 1 teaspoon Dried parsley

Instructions

 

Instructions

• Preheat oven to 375 degrees Fahrenheit, gotta get it ready for baking those biscuit bombs after the pressure cooker step.
• In a big bowl, mix together the ground beef, eggs, breadcrumbs, mustard, ketchup, 1 teaspoon garlic powder, onion powder, and Worcestershire sauce. Mix it good but don’t overwork it; you want it just blended.
• Take your Pillsbury biscuits out and separate ’em. Flatten each one with your hands or a rolling pin—no need to make ’em paper thin, just enough to spread the beef on.
• Put a good dollop of that beef mixture on each biscuit circle, then top it with a half slice of cheddar cheese.
• Fold the biscuit dough all around to seal the beef and cheese inside. Pinch the edges so they don’t leak while cooking.
• Place all your biscuit bombs on a baking sheet lined with parchment paper. Sprinkle the remaining half teaspoon garlic powder over these puppies right before baking.
• Bake for about 20-25 minutes till they’re all golden brown and the beef is cooked through. You spot some bubbling cheese? Dang, that’s a good sign!
• Let ’em cool a couple minutes before digging in so the filling sets up nice and doesn’t burn your mouth.
• Optional: Brush each biscuit with egg white wash (egg white, water, ½ teaspoon garlic powder, parsley) before baking for extra shine and flavor.
• Optional: Use the natural pressure release method if using a pressure cooker, do not quick release to keep the biscuit bombs soft and prevent squishing.

Notes

These amazing little treats are scrumptious right out of the oven (watch out for that hot gooey cheese!), or reheated in the microwave. You can prepare the stuffed meatballs (cheese inside meat only) up to 2 days in advance and do the baking of the meatballs and biscuits the day of your event.