Place a large skillet over medium heat. Add the ground beef and minced garlic, breaking the meat apart with a wooden spoon. Cook until the beef is thoroughly browned, which usually takes about 5 to 7 minutes. Carefully drain any excess grease from the pan.

Remove the skillet from the heat. While the meat is still hot, stir in the Parmesan cheese and the cheddar cheese cubes. Mix until the Parmesan begins to melt and the cheddar is evenly distributed.

Preheat your oven to 375°F (190°C). Open the can of refrigerated biscuits and flatten each individual biscuit into a circle roughly 4 inches wide using your palms or a rolling pin.

Place approximately 2 tablespoons of the beef and cheese mixture into the center of each flattened biscuit. Be careful not to overfill, leaving a small border around the edges.

Gather the edges of the dough over the filling and pinch them tightly together to create a sealed bundle. Ensure there are no gaps where cheese might leak out.

Place the bombs seam-side down on a baking sheet lined with parchment paper. Brush the tops of each biscuit generously with the melted butter. Bake for 12 to 15 minutes, or until the tops are a beautiful golden brown.

Remove from the oven and sprinkle with fresh parsley. Let them rest for 5 minutes before serving to allow the cheese to set slightly.