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.