Preheat oven to 450F and prep your baking sheet by lining it with parchment paper. Set aside.
In a large bowl, stir the 2 cups flour, 1 tablespoon sugar, 1 tablespoon baking powder, 2 teaspoons garlic powder, ½ teaspoon salt and ¼ teaspoon cayenne pepper until combined.
In another smaller bowl, whisk 1 cup buttermilk with ½ cup melted butter. Pour this into your dry ingredients and stir until sticky and evenly moist.
Fold 1 ½ cups of cheese.
Drop a heaping ¼ cup of biscuit dough into your baking sheet making sure to leave at least half an inch gap around each biscuit so they don't stick together.
Bake for 10-12 minutes or until golden brown.
While your biscuits are baking prepare your glaze by stirring 3 tablespoons melted butter, 1 tablespoon parsley and ½ teaspoon garlic powder in a small bowl. Brush this mixture on top of the biscuits as soon as they are out of the oven.
You can eat and enjoy the biscuits immediately.
This recipe is on the garlicky side which works because we usually eat them with honey chicken (and we like garlic). So the sweetness balances the garlic-ness. If you plan to eat this with something less sweet, I’d suggest to lessen the garlic a tad bit.
I’ve found these biscuits keep well. You can leave them out on the counter in an airtight container for up to a week (if they last that long!). Just toast (or in my case because I’m lazy – microwave) to re-heat.