• Preheat oven to 450°F. Line a quarter sheet baking sheet with parchment paper and set aside.
• Cut the butter into small pieces and stick back in the fridge or freezer until ready to use.
• Combine the flour, garlic powder, onion powder, sugar, salt, and baking powder in a medium bowl and whisk to combine.
  2 ¾ cups all-purpose flour, 1 teaspoon garlic powder, ½ teaspoon onion powder, 1 tablespoon granulated sugar, ½ teaspoon salt, 4 teaspoons baking powder
• Use a pastry cutter to cut the VERY COLD butter in. You want to see small, pea-sized pieces of butter throughout the dough.
  ¾ cup unsalted butter
• Stir in the buttermilk and mix just until the ingredients are combined. The dough will be sticky.
  1 cup buttermilk
• Add in the shredded cheese and use your hands to fully incorporate into the dough.
  6 ounces sharp cheddar cheese
• Scoop the dough out onto the prepared baking sheet. Pat down gently to flatten slightly.
• Bake for 12 to 15 minutes or until tops are golden brown and biscuits are cooked through.

Prepare Topping

• In a small bowl, stir together the garlic powder and melted butter. Add the chopped parsley and stir to combine.
  ¼ cup unsalted butter, ½ teaspoon garlic powder, 2 tablespoons chopped fresh parsley
• Use a pastry brush to brush the melted butter mixture on top of each biscuit. Serve immediately.