Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.

Open the can of biscuit dough and separate the biscuits. Flatten each one slightly to create a small disc.

Place one cube of cheese in the center of each biscuit. Fold the dough over the cheese and pinch the edges to seal it completely. Roll each filled biscuit into a smooth ball.

Place the sealed cheese bombs seam-side down on the prepared baking sheet, leaving space between them.

In a small bowl, mix the melted butter with minced garlic and parsley (if using).

Using a pastry brush, generously brush the garlic butter mixture over each cheese bomb. Reserve a little butter to brush on after baking.

Bake for 10–12 minutes or until the cheese bombs are golden brown and puffed up.

Remove the cheese bombs from the oven and brush them with the remaining garlic butter. Serve warm.