Preheat your oven to 375°F and line a baking sheet with parchment paper. In a large skillet over medium heat, cook the bacon until it’s crispy, then remove it with a slotted spoon and set aside. Next, add the ground beef and chopped onion to the skillet, cooking while breaking up the beef with a spoon until the meat is fully cooked and the onion is translucent, about 7 to 10 minutes. Add the minced garlic and cook for an additional minute until fragrant, then drain any excess grease. Remove the skillet from heat and stir in the ketchup, Worcestershire sauce, chopped dill pickles, and the cooked bacon. While the beef mixture cools slightly, roll each biscuit out until about ¼ inch thick. Divide the beef filling and shredded cheddar cheese evenly among the biscuits, then pinch the corners together to form balls. Place each sealed biscuit seam-side down on the prepared baking sheet. Brush the tops with melted butter and sprinkle sesame seeds on top, if using. Bake for 20 minutes or until the biscuits are golden brown and fully cooked. Serve warm with ketchup and mustard for dipping.