Heat 1 tablespoon olive oil in a skillet over medium heat. Add 1 small finely diced onion and cook for about 3 minutes until soft and translucent. Then add 2 cloves minced garlic and cook for 30 seconds.

Add 1 pound ground beef along with 1 teaspoon salt, ½ teaspoon black pepper, and 1 teaspoon Worcestershire sauce. Break the meat apart and cook until completely browned with no pink remaining. Drain excess grease and stir in 1 cup shredded cheddar cheese until melted and fully combined. Let the filling cool slightly.

Preheat your oven to 375°F (190°C) and prepare a baking sheet lined with parchment paper. Open the can of refrigerated biscuit dough and flatten each biscuit into a disc approximately 4 inches in diameter using your hands or a rolling pin.

Place about 2 tablespoons of the beef mixture in the center of each flattened biscuit. Carefully fold the dough around the filling and pinch the seams together to seal completely. Arrange the bombs seam-side down on the prepared baking sheet, leaving space between each one.

In a small bowl, mix ¼ cup melted unsalted butter with 2 tablespoons grated Parmesan cheese and 1 teaspoon garlic powder. Brush this garlic Parmesan topping generously over the tops of each bomb.

Bake in the preheated oven for 18-20 minutes, or until the bombs are golden brown and the topping is set. If desired, sprinkle with 1 teaspoon dried parsley for garnish, and allow the bombs to cool slightly before serving.