Preheat the oven to 400 degrees Fahrenheit. Then, lightly grease a cooking sheet with vegetable shortening or butter, line it with parchment paper and set aside.
Take a medium sized mixing bowl and pour 2 1/2 cups of Bisquick to it. Add 4 tablespoons of butter or margarine to the bisquick and mix well.
Now add one cup of coarsely shredded cheddar cheese and one teaspoon of garlic powder to the bisquick and mix thoroughly.
Pour 3/4 cup of whole milk into the bowl and stir thoroughly with a wooden spoon or a hand whisk until you get a sticky dough.
Put the dough onto a surface that has been lightly floured, and then roll it out into a large circle which should be around 1 inch thick.
Cut biscuits of the desired shape and size out of this, and place them on the prepared cookie sheet, taking care not to place them too close (maintaining a distance of at least one inch between two biscuits).
Place the cookie sheet on the middle rack of the oven preheated to 400 degrees Fahrenheit, and bake the biscuits for 15 to 17 minutes.
When there is only about a minute or two left for your cookies to be baked completely, make the butter spread.
To make the butter spread, put two tablespoons of butter in a microwave safe bowl and heat in the microwave for 30 to 45 seconds, or until it is melted.
Remove the butter from the microwave and stir in 1/4 cup of finely chopped parsley, 1/2 teaspoon of garlic powder and a pinch of salt. Mix the ingredients thoroughly.
Brush the baking biscuits generously with the butter spread and bake for another couple of minutes, keeping a close check on them.
Remove the biscuits from the oven and allow them to cool on the wire rack for 5 to 8 minutes before serving.