Preheat the oven to 425°. Grease a 12-cup muffin tin.
In a small bowl, combine the ¼ softened butter, garlic, Parmesan, and parsley. Set aside.
In the bowl of a food processor fitted with a metal blade, combine the flour, baking powder, and salt. Add the ⅓ cup cold butter cut into cubes. Pulse until coarse crumbs are formed. Add the milk and pulse until the dough starts to come together in larger clumps that easily stick together.
Alternatively, you can mix this in a large mixing bowl, combining the flour, baking powder, and salt with a whisk. Cut in the ⅓ cup cold butter (cut into cubes) until coarse crumbs are formed. Stir in the milk until combined.
Turn the dough out onto a floured surface. Knead a few times and roll into a 9 x 12-inch square. Spread the prepared garlic butter over the surface of the dough. Roll up the dough from the long edge and pinch to seal.
Cut rolled dough into 12 pieces, each one-inch wide. I use dental floss for this to make nice smooth cuts. Place each spiral in a prepared muffin cup and bake for 15 minutes or until golden brown.
Cool biscuits on a rack before serving.
Notes
To freeze the unbaked biscuits: place the cut rolls on a lined tray in the freezer until firm. Transfer to a freezer-safe ziptop bag and freeze, up to a month. To bake, place frozen rolls in prepared muffin tin and bake for about 20 minutes or until golden.Promptly store leftovers in an airtight container at room temperature, for up to 2 days.Nutritional values are approximate and based on 1 biscuit.