Preheat the oven to 375°F. Line two sheet trays with parchment paper and set aside.
In a large bowl, stir together the flour, baking powder, sugar, and garlic powder.
Add the cheddar to the bowl and stir so the cheese is thoroughly coated in the flour mixture.
Stir the milk, beaten egg, and melted butter in a medium-sized bowl.
Add the wet ingredients to the dry and stir until combined with no dry patches.
Place ¼ cup dollops of the batter onto the sheet trays about 3 inches apart.
Bake for 18-20 minutes until puffed up, they appear dry on top, and they are lightly golden brown.
When the biscuits are almost done baking, make the topping by stirring together the melted butter, parsley flakes, and garlic powder.
Take the biscuits out of the oven and immediately brush them with the butter mixture, use it all. Let cool slightly and serve warm.
Notes
I use a ¼ cup cookie scoop to keep these uniform in size.
I highly suggest serving these while still warm. If you have leftovers reheat them slightly in the oven or air fryer or in the microwave for about 10 seconds.
Keep leftovers in an airtight container at room temperature for up to 3 days. Freeze for up to 3 months.
Other cheese that would work: pepper jack, Monterey jack, Colby jack, swiss, gruyere, white cheddar, fontina.
Add for a spicy kick: cayenne, chipotle powder, chopped fresh or pickled jalapenos