Instructions
1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish or line a baking sheet with parchment paper.
2. In a large skillet, brown the ground beef over medium-high heat. If using, add the chopped onion and cook until softened. Drain any excess grease.
3. Stir in the taco seasoning and water. Bring to a simmer and cook for 3-5 minutes, or until the liquid has mostly evaporated and the beef mixture is well coated. Remove from heat and let cool slightly.
4. Separate the biscuit dough into 8 biscuits. On a lightly floured surface, flatten each biscuit into a disc, about 3-4 inches in diameter.
5. Place a spoonful of the beef mixture in the center of each biscuit. Top with a sprinkle of shredded cheese.
6. Carefully gather the edges of the biscuit dough around the filling, pinching them together tightly to seal the bomb. Make sure there are no gaps for the cheese to escape!
7. Transfer the sealed biscuit bombs to your prepared baking dish or sheet, seam-side down.
8. Bake for 12-15 minutes, or until the biscuits are golden brown and cooked through.
9. Garnish with chopped green onions, if desired. Serve warm with your favorite dipping sauces.
Short Tips
* For extra flavor, add a pinch of garlic powder or a dash of hot sauce to your beef mixture.
* Don’t overfill the biscuits, or they’ll be harder to seal properly.
* If you don’t have taco seasoning, a mix of chili powder, cumin, paprika, and a pinch of cayenne pepper will work in a pinch.
* For a vegetarian option, substitute the ground beef with seasoned black beans or a plant-based ground “meat.”
* These bombs are best served fresh, but leftovers can be reheated gently in the oven or microwave.
