8 steps, about 25 minutes start to finish.
Preheat oven to 450°F. Line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, baking powder, baking soda, sugar, salt, garlic powder, and cayenne pepper.
Stir in the shredded cheddar cheese.
Drizzle the melted butter over the flour mixture and stir to combine. Add the cold buttermilk and stir until just combined. Do not overmix. The dough will be sticky.
Using a large cookie scoop or two spoons, drop portions of dough (about ¼ cup each) onto the prepared baking sheet, spacing them 2 inches apart.
Bake for 12–14 minutes until golden brown on top.
While biscuits bake, mix together the topping: 2 tablespoons melted butter, ½ teaspoon garlic powder, and ¼ teaspoon dried parsley.
As soon as biscuits come out of the oven, brush generously with the garlic butter topping. Serve immediately.
“Stir the dough just until it comes together and no further, even though it stays sticky, since overmixing makes the biscuits tough. Brush on the garlic butter the second they leave the oven so it soaks in instead of sitting on top.”
