Difficulty: Easy: Calories Per Serving: Not calculated

Why This Recipe Works: Cooking the ground beef before filling the dough removes excess moisture that could otherwise make the bottoms soggy.

Small cubes of cheddar melt inside the beef filling without disappearing completely into it.

Pinching the biscuit dough firmly around the filling helps keep the cheese contained as it melts.

Brushing the tops with garlic butter before and after baking gives the dough flavor without making the filling greasy.

Parmesan added near the end adheres to the warm buttered surface and creates a savory, lightly crisp finish.

Equipment Needed: Large skillet

large rimmed baking sheets: Parchment paper

Small bowl: Pastry brush

Spatula or wooden spoon: Ingredients List

For the Cheeseburger Filling: pound (450 g) ground beef, preferably 85% lean

1/2 cup (75 g) finely diced yellow onion: teaspoon (5 ml) Worcestershire sauce

1/2 teaspoon (3 g) fine salt: 1/4 teaspoon (0.5 g) ground black pepper

ounces (225 g) sharp cheddar cheese, cut into 16 equal cubes

For the Dough: cans, 16.3 ounces (462 g) each refrigerated biscuit dough, 8 biscuits per can, 16 biscuits total

For the Garlic Parmesan Topping: tablespoons (56 g) unsalted butter, melted

cloves garlic (about 9 g), finely minced: 1/3 cup (30 g) finely grated Parmesan cheese

teaspoon (1 g) dried parsley: 1/4 teaspoon (0.5 g) garlic powder