Instructions
Brown the Beef and Aromatics
1
Heat a skillet over medium-high heat. Add the ground beef and diced onion simultaneously.
2
Resist stirring for the first 2 minutes so the beef develops a proper brown crust on the pan-contact surface.
3
Then break up and stir, adding the minced garlic in the last minute to prevent burning.
Season and Finish the Filling
4
Drain excess fat. Add Worcestershire, smoked paprika, garlic powder, onion powder, Italian seasoning, salt, and pepper.
5
Stir to coat every piece of beef with seasoning. Taste here — this is your only chance to adjust.
Preheat and Prep
7
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
8
Separate the biscuit dough and flatten each round to about 5 inches in diameter using your palm.
Stuff Each Biscuit
9
Place 2 tablespoons of the cooled beef filling in the center of each flattened biscuit.
10
Add a generous pinch (about 2 tbsp) of shredded cheese directly on top of the beef.
Seal and Place
11
Fold the dough edges up over the filling and pinch firmly at the top. Twist the gathered seam to reinforce the closure.
12
Place each biscuit seam-side DOWN on the parchment — the weight during baking helps keep the seal closed.
Egg Wash and Bake
13
Whisk the egg and water together. Brush the tops and sides of each biscuit with egg wash.
14
Bake for 15–18 minutes until deeply golden and the internal temperature of the filling reaches 160°F (71°C).
Butter and Rest
15
Brush immediately with melted butter when they exit the oven.
16
Rest 3–4 minutes before serving — the cheese interior stays molten well past the point the exterior looks done.
