Preheat oven to 400 degrees F. Prep a baking sheet with parchment paper or a silcone baking mat.
Measure out 2/3 cup milk and place into freezer. Make sure not to do this too far in advance, you simply want to bring the temperature of the milk down further, not actually freeze it. If not already melted, melt butter then place in fridge to chill. Butter should be melted, but not hot.
In a large bowl combine flour, cheese, baking powder, salt and garlic powder. Stir to mix.
Remove milk from freezer and pour cooled, melted butter into the milk, and stir. Mixture will become lumpy, which is perfect. Add milk and butter mixture, as well as beaten egg, to dry ingreidents. Stir until combined, but do not over mix. Mixture will be lumpy and should not be overly wet/sticky.
Drop batter onto baking sheet, approxiately 1/4 cup of better for each biscuit. Using a levered ice cream scoop is a great way to do this.
Bake in preheated oven for 10 minutes. Remove from oven and quicky brush remaining melted butter over tops, and if desired sprinkle with additional garlic salt and/or chopped parlsey or chives. Return to oven for an additional 5 minutes or until golden brown. Remove from oven and serve immediately.