Yield: 12 large biscuits or 18 small ones.
In a large bowl, whisk together the flour, baking powder, salt and garlic powder. Add the cubed butter. Using a pastry cutter or a fork, cut butter into flour until it is coarse, pea-sized (doesn't need to be fine).
Add oil, grated cheddar cheese and the milk. Stir till well combined and holds together. make sure to keep adding milk a bit at a time, just until the dough is moistened and you can no longer see any raw flour.
Drop approximately 1/4 cup portions of the dough onto an un-greased cookie sheet or a Silpat using an ice cream scoop or large spoon.
Bake for 15 - 17 minutes in a preheated oven at 400 degrees F.
While biscuits are baking, melt 3 tablespoons butter in a small bowl with 1/2 teaspoon garlic powder and the parsley. When biscuits come out of the oven, use a brush to spread this garlic butter over the tops of all the biscuits. Do this a few times - it's fun to watch all the butter getting absorbed into the biscuit. Use up all of the butter. Serve warm.