Preheat your oven to 450 degrees F (232 degrees C) and line a baking sheet with parchment paper. Melt the first ¼ c portion of butter in small microwave safe bowl, heating in 30 second increments until completely melted then set aside.
In a medium to large mixing bowl, or the bowl of your stand mixer, combine the all-purpose flour, baking powder, sugar, garlic powder, and salt. Whisk the dry ingredients to evenly distribute them throughout the flour, then add the melted butter and milk. Combine just enough to thoroughly incorporate all of the flour into the wet ingredients but do not over-mix the biscuits. Fold the cheese in with a spoon, then drop in heaping tablespoonful portions onto your parchment paper lined baking sheet.
Bake the biscuits at 450 degrees F (232 degrees C) for 10-12 minutes, or until lightly golden brown. Remove from the oven, melt the remaining ¼ c of butter in a small microwave safe bowl in 30 second increments until completely melted.
Add the dried parsley to the melted butter (blitz until finely chopped for a consistency closely resembling the restaurant version) and brush the melted butter and parsley over the biscuits. Serve immediately.