Preheat your oven to 400 degrees.
Biscuits:
2 1/2 cups Bisquick
4 Tbsp cold butter
1 cup cheddar cheese, shredded
3/4 cup milk
1/4 tsp garlic powder
Combine Bisquick with cold butter in a medium bowl using a pastry cutter (I just used 2 forks). Don't worry about mixing too thoroughly; there will be small chunks of butter in the mix about the size of peas. Add cheddar cheese, milk, and garlic powder. Mix by hand until combined, but don't over mix.
Drop 1/4 cup portions of the dough onto a lightly greased cookie sheet. Bake for 13-15 minutes in preheated oven until the tops of the biscuits begin to turn light brown.
Butter Glaze:
3 Tbsp butter
1/2 tsp garlic powder
3/4 tsp dried parsley flakes
While the biscuits are baking, melt butter is a small bowl in the microwave. Stir in garlic powder and dried parsley flakes. Use a brush to spread the garlic butter over the tops of all the biscuits. Sprinkle a little kosher salt on the freshly coated biscuits.
I just use butter with garlic salt since I don't have kosher salt. I probably would skip the parsley but my garlic salt conveniently has parsley flakes in it.
Stick back in the oven for 2 minutes to get them crisp on the outside again instead of soggy.
Makes one dozen big biscuits.
Originally from Lettuce Pray
These are also great for biscuits and gravy, just leave out the garlic in the biscuits and in the butter glaze.