Cook the bacon. Pan-fry or air fry until crisp. Drain on paper towels and crumble into small pieces. Set aside.

Preheat the air fryer to 330°F (165°C). A slightly lower temperature helps the inside cook through without over-browning the outside.

Make the garlic butter. In a small bowl, combine melted butter, minced garlic, parsley, black pepper, and red pepper flakes. Taste, then add a pinch of salt if needed.

Prep the dough. Open the biscuit can and separate the biscuits. Cut each biscuit into quarters. Place the pieces in a mixing bowl.

Add the flavors. Toss the biscuit pieces with the garlic butter, then fold in bacon, mozzarella, and cheddar. Stir gently to coat without compacting the dough.

Arrange in the basket. Lightly spray the air fryer basket or line with a parchment round with holes. Pile the coated dough pieces in a single, snug layer about 1.5–2 inches high. Keep pieces touching so they fuse, but don’t pack tightly.

Air fry. Cook for 12–16 minutes, checking at 10 minutes. If the top browns fast, tent loosely with a small piece of foil to prevent burning while the center finishes.

Check doneness. The top should be deep golden and the center should feel set, not doughy. If needed, cook 2–4 minutes more. An instant-read thermometer poked into the center should read around 200°F (93°C) for fully baked dough.

Rest briefly. Let it sit for 3–5 minutes in the basket. This helps the cheese set and makes pulling apart easier.

Serve. Transfer to a plate and garnish with extra parsley. Serve hot with your favorite dip.