Separate biscuit dough and cut each biscuit into halves or quarters, depending on size. Flatten gently with your hands.

Place a cube of cheese in the center of each dough piece. Keep the cheese fully enclosed to prevent leaking.

Wrap the dough around the cheese, pinching seams tightly. Roll gently into a smooth ball.

Place seam-side down on a lined baking sheet, leaving space between each bomb.

Bake until the biscuits are puffed and lightly golden. Avoid overbaking, which dries them out.

While baking, melt butter and stir in garlic, seasoning, and salt.

Brush hot cheese bombs generously with garlic butter. Sprinkle with Parmesan or herbs if desired.