Preheat oven to 400°F.
Open the biscuit cans and separate the biscuits. Line a cookie sheet
with parchment paper. Wrap the cheese bombs by placing one cube
of the cheese in the center of each biscuit. Carefully wrap the
biscuit dough around the cheese, pinch the biscuit to close and seal
tight. Place the seam part down and arrange the biscuits so they are
at least 1-inch apart. Bake for 10 minutes or until the surfface turn
golden brown.
While the biscuits are baked in the oven, mix the butter, garlic
powder, salt, and parsley leaves together. Set aside.
Remove the biscuits from the oven and brush with the butter
mixture immediately. Serve warm.
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