For the Biscuits:

1. Preheat your oven to 450°F (230°C).
2. In a large bowl, combine the flour, baking powder, salt, and garlic powder. Set aside.
3. In a small bowl, stir together the milk and lemon juice. Let it sit for 5-10 minutes until the milk begins to curdle (this creates buttermilk).
4. Add the melted butter to the buttermilk mixture and stir until combined.
5. Gradually fold the buttermilk mixture into the dry ingredients, mixing gently until just combined. Do not overmix.
6. Fold in the grated Havarti cheese.
7. Scoop ¼ cup portions of batter onto a baking sheet lined with parchment paper or a silicone baking mat. For easier scooping, spray your measuring cup with non-stick cooking spray.
8. Bake for 10-12 minutes, or until the biscuits are golden brown and firm to the touch.

For the Garlic Herb Butter:

1. In a small bowl, combine the melted butter, minced garlic, and dried parsley.
2. As soon as the biscuits come out of the oven, brush them generously with the garlic herb butter.

To Serve:
Serve the biscuits warm. They’re best enjoyed fresh from the oven.