Get your oven heating to 375°F (190°C) and coat your large muffin tin with non-stick spray.

Divide each raw biscuit into four pieces and toss them into a mixing container.

Chop the pepperoni slices into quarters and add to your biscuit chunks along with the grated mozzarella. Toss everything together until well combined.

Scoop about 6 biscuit pieces with their cheese and pepperoni coating into each muffin hollow, making sure all cups have roughly the same amount.

Slice half your butter into 12 small chunks. Top each filled cup with one butter chunk.

Slide the tin into your preheated oven for 20-25 minutes until they're golden and the cheese is bubbling.

While they bake, melt the remaining butter in a dish, then stir in the garlic salt and parsley flakes.

Once baked, immediately paint each hot cup with your seasoned butter mixture.

Let them sit briefly to cool before carefully removing. Enjoy while still warm.