Preheat the oven: Preheat your oven to 425°F and line a baking sheet with parchment paper so the biscuits release easily.

Whisk dry ingredients: In a large bowl, whisk together the flour, baking powder, salt, and half the garlic powder until evenly combined.

Cut in cold butter: Add the cold cubed butter and work it into the flour with your fingers or a pastry cutter until the mixture looks like coarse crumbs.

Stir in buttermilk and cheese: Pour in the buttermilk and add the shredded cheddar, stirring just until a shaggy dough forms. Avoid overmixing or the biscuits will turn dense.

Portion the dough: Use a large cookie scoop or spoon to drop mounds of dough onto the prepared baking sheet, spacing them about 2 inches apart.

Bake until golden: Bake for 12-15 minutes, until the tops turn golden and the edges look dry and set.

Make the garlic butter: While the biscuits bake, mix the melted butter with the remaining garlic powder and parsley in a small bowl.

Brush while warm: As soon as the biscuits come out of the oven, brush them generously with the garlic butter so it soaks into the warm tops.

Rest briefly: Let the biscuits sit for 2-3 minutes so the butter settles in, then serve warm.