By An Edible Mosaic
Whisk together the flour, baking powder, garlic powder, salt, and dried parsley in a large bowl.
Add the butter and cut it in with a fork or a pastry cutter until it looks like coarse crumbs. There should be some pieces of butter the size of small peas.
Add the milk a little at a time while stirring until it comes together. It should form a shaggy dough (you can add more milk if needed). Gently stir in the shredded mozzarella.
Divide the dough into 8 equal pieces, and roll each into a ball. Arrange the dough balls on the prepared baking tray. Sprinkle a little garlic powder and dried parsley on top of each.
Bake until the biscuits are golden and puffed, about 13 to 15 minutes. Immediately when they’re out of the oven, brush the melted butter on top of the biscuits.