• Preheat your oven to 425°F (220°C) and position a rack in the center. Prepare a baking sheet by lining it with parchment paper for easy cleanup.
• In a large mixing bowl, combine the dry ingredients: flour, cornstarch, baking powder, baking soda, salt, and garlic powder. Whisk the mixture well to evenly distribute the leavening agents and seasonings.
• Add the cold, cubed butter to the dry mixture. Using a pastry cutter, two knives, or your fingers, gently work the butter into the flour until it forms a crumbly texture resembling coarse sand, with a few small butter chunks still visible this ensures flaky biscuits.
• Toss in the shredded Cheddar cheese and stir to combine. Gradually pour in the buttermilk, using a spatula to gently mix until the dough comes together. It should look slightly sticky and rough around the edges. If the mixture seems too dry, add 1 to 2 extra tablespoons of buttermilk. Be careful not to overmix, as this can toughen the biscuits.
• Using two spoons, drop the biscuit dough onto the prepared baking sheet in approximately 8 equal portions. Each mound should be about 2½ inches (6 cm) in diameter. Avoid pressing the dough down leave the tops rugged and uneven for a rustic finish.
• Bake the biscuits in the preheated oven for 17 to 20 minutes, or until their tops are lightly golden and they feel firm to the touch.
• While the biscuits bake, prepare the buttery topping: whisk together the melted butter, garlic powder, and chopped parsley in a small bowl.
• Once the biscuits are done, remove them from the oven and immediately brush their warm tops with the garlic butter mixture. Serve the biscuits fresh and warm for the best flavor and texture.

Freezer-Friendly Tips

• For unbaked biscuits, place the dough portions on a tray and freeze. Once solid, transfer them to an airtight container or freezer bag, where they’ll keep for up to 3 months. Bake directly from frozen, adding a few extra minutes to the baking time.
• For leftover baked biscuits, allow them to cool completely before freezing. To enjoy later, thaw at room temperature, then reheat in a 300°F (150°C) oven until warmed through.