Cheesy Beef Stuffed Biscuit Balls

These little balls are the snack that disappears first at every gathering I bring them to. Seasoned ground beef and melted cheese get tucked inside soft biscuit dough, baked until golden, and brushed with butter while they are still hot. Break one open and the cheese pulls apart in the best possible way — it is basically a cheeseburger you can eat with one hand. They are easy enough for a weeknight but feel like party food, and the whole batch takes under 40 minutes with a can of refrigerated biscuit dough doing most of the work. Serve them with ketchup, ranch, or burger sauce for dipping and watch them go.

Why You’ll Love This Recipe

• Ready in under 40 minutes with refrigerated biscuit dough
• Gooey, cheesy beef filling sealed inside golden, flaky dough
• Perfect finger food for game day, parties, or lunchboxes
• Simple ingredients, big cheeseburger flavor

Ingredients

For the filling:

• 1 lb ground beef
• 1/2 small onion, finely diced
• 2 cloves garlic, minced
• 1 tsp garlic powder
• 1/2 tsp onion powder
• Salt & black pepper to taste
• 1 cup shredded cheddar cheese
• 1/4 cup cream cheese, softened

For the balls:

• 1 can (16.3 oz) refrigerated biscuit dough (8 biscuits)
• 2 tbsp butter, melted
• 1 tbsp grated Parmesan cheese
• 1 tsp fresh parsley, chopped

Instructions

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Cook the ground beef and diced onion in a large skillet over medium-high heat for 6–8 minutes, breaking the beef up as it cooks, until browned. Drain off all the excess grease — a wet filling is what makes these leak.
3. Stir in the minced garlic, garlic powder, onion powder, salt, and pepper and cook for 1 more minute. Remove from the heat and let it cool for about 5 minutes.
4. In a bowl, mix the cream cheese and shredded cheddar, then fold in the cooled beef mixture until everything is evenly combined.
5. Separate the biscuit dough and flatten each biscuit into a round about 4–5 inches across. Place a generous spoonful of the beef and cheese filling in the center of each round.
6. Pull the dough edges up and around the filling, pinching firmly to seal, then roll gently into a ball. Place each ball seam-side down on the prepared baking sheet.
7. Brush the tops with melted butter and sprinkle with Parmesan and parsley.
8. Bake for 15–18 minutes, until deep golden brown. Let them rest for 5 minutes before serving — the filling is very hot — then serve warm with your favorite dipping sauce.

Tips & Variations

• Drain the beef really well and don’t overfill the biscuits — both are what keep the cheese inside instead of on the pan.
• Pinch the seams tightly and place them seam-side down so they stay sealed while baking.
• Stir in diced jalapeños or a spoonful of cooked bacon for an extra kick, or swap the cheddar for mozzarella for a stretchier pull.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven for about 10 minutes so the dough crisps back up — the microwave makes them soft. They also freeze well for up to 2 months; thaw in the fridge overnight before reheating.