Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

In a skillet, heat over medium heat and add the ground beef. Cook for 7-8 minutes until browned and fully cooked, then drain excess fat.

Once the beef is cooked, season with salt, black pepper, Worcestershire sauce, and garlic powder. Stir well and let cool slightly.

Combine the seasoned beef with mozzarella and parmesan cheeses in a mixing bowl, stirring until integrated.

Open the refrigerated biscuit dough and separate it into 8 pieces. Flatten each piece into a disc.

Place a spoonful of the beef and cheese mixture in the center of each flattened dough disc, being careful not to overfill.

Fold the edges of the dough around the filling and pinch to seal, rolling each ball gently to smoothen.

Place the sealed bombs seam-side down on the baking sheet, spacing them apart.

In a small saucepan, melt the unsalted butter, then add the minced garlic and sauté until fragrant.

Brush the garlic butter over each dough ball and sprinkle with freshly chopped parsley.

Bake the bombs in the preheated oven for 15-18 minutes until golden brown and puffed.

Remove from the oven and let cool slightly before serving warm.