Preheat the oven to 400°F. Butter the cups of a standard 12 muffin tin and set aside.
In a large bowl, combine the flour, baking powder and salt. Add 4 tablespoons of the cubed butter and, using your hands or a pastry cutter, combine the butter with the dry ingredients until a coarse crumbly mixture forms. Add the cheese and parsley and toss to combine. Add the water and use a fork to stir just until the dough comes together. (If the dough is too dry to hold its shape, add more water, 1 tablespoon at a time, as necessary).
Divide the dough evenly between the muffin cups and top each biscuit with a cube of butter. Bake in the oven for approximately 15 minutes, or until the biscuits are cooked through and golden on top.
Allow to cool in the tin for 5 minutes and then remove each biscuit carefully. Transfer the biscuits to a wire rack or a serving basket if enjoying immediately.