Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone mat.

In a large skillet over medium heat, add the ground beef and diced onion. Cook, breaking it up with a spoon, until it is browned and no longer pink. This takes about 6 to 8 minutes. Drain any excess fat.

Add the minced garlic, garlic powder, onion powder, salt, and pepper. Stir in the ketchup and mustard. Cook for another minute until fragrant.

Remove the skillet from the heat and let the mixture cool for about 5 minutes. Stir in the shredded cheddar cheese.

Open the tube of biscuit dough and separate the biscuits. Flatten each biscuit into a 4-inch circle using your hands or a rolling pin.

Place a generous spoonful of the beef mixture in the center of each biscuit circle. Gently pull the edges of the dough up and over the filling, pinching them together firmly at the top. Roll the ball gently in your hands to make it smooth. Place the bombs seam side down on the prepared baking sheet.

In a small bowl, melt the butter. Brush the tops of each biscuit bomb with the melted butter.

Bake for 12 to 15 minutes, or until the biscuits are golden brown and the filling is bubbly.

Let them cool on the baking sheet for 5 minutes before serving.