Combine Bisquick with cold butter in a medium bowl using a pastry cutter or a
large fork. You don't want to mix too thoroughly. There should be small chunks
of butter in there that are about the size of peas.
Add cheddar cheese, milk and
1/4 teaspoon garlic. Mix by hand until combined, but don't over-mix.
Drop approximately 1/4-cup portions of the dough onto an ungreased cookie sheet
using an ice cream scoop.
Bake for 15 to 17 minutes or until the tops of the biscuits
begin to turn light brown.
After removing biscuits from the oven, melt 2 tablespoons butter in a small bowl
Stir in 1/2 teaspoon garlic powder and the dried parsley flakes.
a brush to spread this garlic butter over the tops of all the biscuits. Use all