1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent sticking.
2. In a small bowl, mix the melted butter with minced garlic, Italian seasoning, salt, and pepper. Set aside to let the flavors meld.
3. Open the can of Pillsbury biscuits and separate each biscuit. Using your hands, flatten each biscuit into a 4-inch circle on a clean surface.
4. Place about 1 tablespoon of shredded mozzarella and cheddar cheese in the center of each flattened biscuit.
5. Carefully fold the edges up and pinch together to seal the cheese inside, forming a small ball. Make sure there are no gaps to avoid cheese leakage.
6. Place the sealed cheese bombs onto the prepared baking sheet, spacing them evenly.
7. Brush the tops generously with the garlic butter mixture, reserving a little for after baking.
8. Bake in the preheated oven for 12-15 minutes, or until the biscuits are golden brown and puffed up.
9. Remove from the oven and immediately brush with the remaining garlic butter for extra shine and flavor.
10. Allow to cool slightly before serving—these are best enjoyed warm with cheese wonderfully gooey inside.

Pro tip from my English roots: don’t rush the sealing process. My grandmother always said, “A good seal keeps the treasure safe!” It truly helps prevent cheesy messes in the oven.