Preheat the oven to 375°F (190°C). Line a large baking sheet with parchment paper and set aside.

In a large skillet over medium heat, cook the bacon until crisp and browned, approximately 6 to 8 minutes. Transfer the cooked bacon to a paper towel-lined plate. Reserve 2 tablespoons of the rendered bacon fat in the skillet. Once cooled, finely chop the bacon.

Using the reserved bacon fat, sauté the diced onion over medium heat until softened and translucent, approximately 4 to 5 minutes. Add the minced garlic and cook for an additional 30 seconds, stirring frequently.

Increase the heat to medium-high and add the ground beef. Season with kosher salt and freshly ground black pepper. Cook, breaking the beef into crumbles, until fully browned with no pink remaining, approximately 5 to 6 minutes. Drain and discard any excess fat. Stir in the chopped bacon and remove from heat.

Separate the biscuit dough into 8 individual rounds. Using a rolling pin or your hands, flatten each biscuit round to a 4-inch circle, approximately ¼-inch thick.

Place 2 tablespoons of the beef mixture in the center of each round. Top with a portion of chopped pickles, approximately ¼ teaspoon of yellow mustard, 1 tablespoon of shredded cheddar cheese, and a sprinkle of chopped bacon (optional, if desired).

Gather the edges of the dough over the filling and pinch firmly to seal, forming a spherical shape. Ensure the dough is sealed completely to prevent leakage during baking.

Arrange the assembled bombs seam-side down on the prepared baking sheet, leaving 2 inches of space between each.

Brush the tops and sides of each bomb with melted butter using a pastry brush. Sprinkle evenly with sesame seeds.

Bake in the preheated oven for 18 to 22 minutes, or until the dough is golden brown and cooked through.

Remove from the oven and allow to cool on the baking sheet for 5 minutes before serving. Serve warm with ketchup or dipping sauce of choice.