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Cook and stir the ground beef and onion in a
skillet over medium heat, breaking the meat up
into crumbles as it cooks, until the meat is well
browned, about 10 minutes. Drain the fat from the
beef in a colander. Return beef to skillet, and
stir in sour cream, ketchup, salt, and garlic
powder. Bring the mixture to a simmer, reduce
heat, and simmer while you make the pockets.
Preheat oven to 375 degrees F (190 degrees C).
Unroll the biscuits on a floured work surface, and
lightly roll each biscuit out to a square about 4
inches on a side. Arrange the squares on a baking
sheet. Spoon 2 to 3 tablespoons of the beef
mixture into the center of each square, and fold a
corner over to meet its opposite corner, making a
triangle. Seal the edges with a fork, and cut
three small slits into the top of each pocket.
Bake in the preheated oven until golden brown, 15
to 20 minutes. Brush each pocket with melted
butter.
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