1. Brown the Italian sausage in a large skillet over medium-high heat, breaking into small pieces. Season with Italian seasoning, garlic powder, salt, and pepper. Drain excess fat and let cool.

2. In a bowl, combine ricotta cheese, 1 cup mozzarella, basil, and parsley. Mix well and season with salt and pepper.

3. Heat oil to 350°F in a heavy pot or deep fryer, ensuring 3-4 inches depth for proper frying.

4. Flatten each biscuit into 4-inch circles using a rolling pin or your palms, being careful not to overwork the dough.

5. Place 2 tablespoons meat mixture and 1 tablespoon cheese mixture in center of each flattened biscuit.

6. Add remaining mozzarella cheese on top of filling, then carefully gather edges of dough and pinch tightly to seal completely.

7. Roll gently between palms to form smooth balls, ensuring no filling shows through the dough.

8. Fry cheese bombs in batches of 4-5, cooking for 3-4 minutes until deep golden brown, turning once halfway through.

9. Remove with slotted spoon and drain on paper towels for 2-3 minutes before serving.

10. Serve immediately with warm marinara sauce for dipping and enjoy the molten cheese center!