1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
2. In a small bowl, combine the melted butter, minced garlic, salt, and pepper. Stir well to mix the flavors.
3. Open the biscuit dough and separate each biscuit. Flatten each biscuit into a roughly 4-inch circle using your hands or a rolling pin.
4. Place about 2 tablespoons of shredded cheese in the center of each flattened biscuit. Be generous—cheese is the star here!
5. Carefully fold the edges of the biscuit dough up and over the cheese, pinching to seal completely so the cheese is enclosed. Don’t worry if they aren’t perfect; rustic is charming in my kitchen.
6. Place the sealed dough balls seam-side down on your prepared baking sheet, leaving some space between each.
7. Brush the tops of each biscuit ball generously with the garlic butter mixture. Sprinkle the chopped parsley over the top for a fresh touch.
8. Bake in the preheated oven for 15-18 minutes, or until the biscuits are golden brown and puffed. You’ll know they’re done when they smell heavenly and have a crisp, buttery crust.
9. Remove from the oven and let cool for 5 minutes before serving. The cheese will be hot and melty, so a little patience goes a long way here!

One trick I learned from watching my dad in the kitchen is to always taste as you go. It might sound odd when you’re working with dough, but tasting that garlic butter before brushing it on can save you from bland bites. Sometimes a little extra garlic or salt goes a long way. Also, sealing the dough tightly is key to avoid cheese oozing all over your oven—been there, cleaned that!