1 ½cups(171g)shredded sharp cheddar cheese (see note)
1cupbuttermilk (see note)
6tablespoons(85g)salted butter, melted
3tablespoons(43g)salted butter, melted
¼teaspooncrushed dried parsley
Preheat the oven to 425 degrees F. Line a half sheet pan with parchment paper; set aside.
In a large bowl, whisk together the flour, baking powder, baking soda, garlic powder, sugar and salt. Add the cheese and toss to combine until the cheese is evenly coated with the flour mixture.
Add the buttermilk and melted butter. Stir just until combined and no dry streaks remain. Don't over mix. The batter might appear a little lumpy; that's ok.
Using a greased 1/4-cup measure or large #20 cookie scoop, scoop the dough and drop onto the prepared baking sheet, spacing about 1 1/2 inches apart.
Bake for 12-14 minutes until the biscuits are golden.
While the biscuits bake, whisk together the topping ingredients. Immediately out of the oven, brush the top of the hot biscuits evenly with the butter topping. Serve the biscuits warm or at room temperature.
Cheese: freshly grated cheese (as opposed to preshredded cheese that is coated with a powdery substance) works best in this recipe.Buttermilk: subbing 1/2 cup sour cream + 1/2 cup milk for the buttermilk works great.