First Step: Preheat your oven to 425°F and line a baking sheet with parchment paper. This high heat ensures golden, flaky garlic cheddar biscuits. Gather all cold ingredients to maintain dough chill for best rise.

Second Step: In a large bowl, whisk together 2 cups all-purpose flour, 1 tablespoon baking powder, 1/2 teaspoon salt, and 1/2 teaspoon garlic powder. This dry mix sets the foundation for tender cheddar biscuits. Spoon flour into the cup and level to avoid dense results.

Third Step: Cut 1/2 cup cold unsalted butter into small cubes and add to the dry mix. Use a pastry cutter or fingers to work it in until crumbly, like coarse peas. Gently fold in 1 cup shredded sharp cheddar cheese, coating pieces evenly for melty pockets in your homemade garlic cheddar biscuits.

Fourth Step: Pour in 3/4 cup cold milk or buttermilk. Stir with a fork just until dough comes together, about 10-15 strokes. Overmixing toughens garlic biscuits, so stop when flour disappears. The dough will be sticky for drop biscuits style.

Fifth Step: Drop 1/4-cup scoops onto the prepared sheet, spacing 2 inches apart. Bake in the middle rack for 12-15 minutes until tops turn golden brown. Rotate sheet halfway for even browning on these easy garlic cheese biscuits.

Final Step: While baking, melt 3 tablespoons butter with 1/2 teaspoon garlic powder and 1 tablespoon chopped parsley. Brush generously over hot biscuits right from the oven. Let cool 5 minutes on a wire rack for perfect, buttery bay biscuits.