Start by heating a skillet over medium heat and add the ground beef with garlic. Stir and break up the meat until nicely browned, about 5–7 minutes. Drain excess grease, then stir in Parmesan and cheddar while the mixture is still hot for the perfect melty texture.

Flatten each biscuit into a small pancake about 4 inches wide. Spoon roughly 2 tablespoons of the beef mixture in the center, leaving a border around the edges. Fold the dough over like a little purse, pinching seams tightly, and dab with water if needed to seal.

Place the bombs seam-side down on a baking sheet, brush tops with melted butter, and bake at 375°F for 12–15 minutes. Let them cool for 5 minutes before serving so the cheesy filling sets slightly.