Preheat your oven to 375°F (190°C). Lightly grease a muffin tin so the baked rolls are easier to remove.

Separate the refrigerated biscuits and cut each one into four pieces. Place all the pieces in a large mixing bowl.

Pour the melted butter over the biscuit pieces. Sprinkle in the garlic powder, fresh parsley, and shredded mozzarella. Gently toss everything together with your hands or a spatula until the biscuit pieces are evenly coated.

Place about three coated biscuit pieces into each muffin cup. You’ll have a couple of pieces left over, so simply add them to any of the cups that look less full.

Avoid packing the pieces down too tightly. Giving them a little room allows the biscuits to puff up as they bake while still creating that fun pull-apart effect.

Bake for about 15 minutes, or until the biscuit pieces are puffed and golden around the edges and the cheese is melted.

Let them cool for a minute or two, then serve while they’re still warm.