Preheat oven to 450F (230C) and line a baking sheet with parchment paper. Set aside.

Melt your butter and set it aside so it can begin to cool. 4 Tablespoons unsalted butter

In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and garlic powder. 1 cup (125 g) all-purpose flour, 1 Tablespoon granulated sugar, 1 teaspoon baking powder, ¼ teaspoon baking soda, ½ teaspoon salt, ¼ teaspoon garlic powder

In a separate bowl (or in a large measuring cup) whisk slightly cooled butter into buttermilk (it’s OK if the butter begins to re-solidify or the mixture looks curdled). ½ cup (118 ml) buttermilk

Pour buttermilk mixture into flour mixture and stir until just-combined.

Use a spoon or spatula to gently stir cheese into batter until incorporated. ½-1 cup (55-110 g) sharp shredded cheddar cheese

Using a pair of spoons, drop batter by heaping spoonfuls (about 3 Tbsp in size) onto prepared baking sheet, spacing at least 2” apart.

Transfer to 450F oven and bake for 10-12 minutes or until light golden brown.

Meanwhile, prepare topping by whisking together butter, garlic powder, and dried parsley. 2 Tablespoons salted butter, ⅛ teaspoon garlic powder, ¼ teaspoon dried parsley

When biscuits are finished baking, brush generously with butter mixture (use a pastry brush, or if you don’t have one simply spoon some of the butter on top of each biscuit).

Serve warm.