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Heat a large skillet over medium heat. Add the ground beef and season with salt and pepper.
Cook for 5-7 minutes, breaking the meat into small crumbles until no pink remains. The internal temperature should reach 160°F (71°C).
Drain excess grease if needed.
Stir in garlic powder and half of the shredded cheddar cheese. Mix until the cheese melts and blends with the beef. Remove from heat and set aside to cool slightly.
Flatten each biscuit dough round into a 4-inch circle using your hands or a rolling pin.
Spoon 1 tablespoon of the beef mixture into the center of a flattened dough circle.
Top with 1 tablespoon of cheddar cheese.
Place another flattened biscuit on top, sealing the edges by pressing firmly. Repeat for all biscuits.
Arrange the bombs seam-side down on an ungreased baking sheet, leaving about 2 inches between each.
Bake for 15-20 minutes or until the tops are golden brown.
While the bombs bake, melt butter and mix it with Parmesan cheese and garlic powder.
Brush the Parmesan garlic butter over the bombs immediately after they come out of the oven.