Set out all your ingredients and preheat your oven to 375°F (190°C). Let the ground beef rest at room temperature for about 15 minutes while you separate the biscuit dough.
Cook the ground beef in a heated skillet over medium heat, seasoning with salt and pepper. Break the meat into small bits and cook until no pink remains, about 5 to 7 minutes. Drain excess fat if necessary.
Mix in the garlic powder and half of the shredded cheddar cheese while the beef is still warm, stirring until the cheese melts. Remove from heat and let cool slightly.
Press each biscuit dough piece into a 4-inch wide circle. Spoon a tablespoon of the beef mixture in the center, then add another tablespoon of cheddar cheese on top. Cover with another dough circle and seal the edges firmly.
Place the sealed bombs seam-side down on an ungreased baking sheet, spacing them 2 inches apart. Bake for 15 to 20 minutes until golden brown on top.
While baking, combine the melted butter with parmesan cheese and garlic powder. As soon as the bombs come out of the oven, brush them generously with this parmesan garlic butter mixture.
