In a small bowl, combine the softened butter with minced garlic, garlic powder, dried oregano, kosher salt, black pepper, chili flakes, and lemon zest. Mix until well combined and the garlic is evenly distributed throughout the butter. This mixture will be easier to work with if the butter is soft but not melted, so it spreads cleanly onto the dough.

Preheat your oven to 400°F and spray a muffin tin with cooking spray. Remove the biscuit dough from the package and cut each biscuit in half. Roll each half between your palms into a smooth ball, then place each ball into a muffin cup. I like to use Pillsbury Grands because they rise beautifully and create fluffy bites, but any refrigerated biscuit dough will work here.

Spoon about 1/2 teaspoon of the garlic butter mixture from Step 1 onto the top of each biscuit ball in the muffin tin. Sprinkle each one generously with parmesan cheese—about 1 teaspoon per bite. Bake for 10-14 minutes until the tops are golden brown and the biscuits have risen and are cooked through. The cheese should be lightly browned and the butter melted into the biscuits.

Remove the baked garlic bread bites from the oven and let them cool in the tin for 2-3 minutes so they set slightly. Gently remove them from the muffin cups and transfer to a serving plate. Top each bite with a small pinch of fresh basil ribbons or chopped parsley for a fresh, herbaceous finish that brightens the rich garlic and cheese flavors.