Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.

In a large bowl, whisk together the flour, baking powder, sugar, ½ tsp garlic powder, ½ tsp salt, and cayenne pepper.

Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized bits of butter remaining.

Stir in the shredded cheddar cheese. Pour in the cold buttermilk and mix with a fork until a soft, shaggy dough forms. Do not overmix.

Drop ¼-cup mounds of dough onto the prepared baking sheet, about 2 inches apart.

Bake for 12-15 minutes, or until golden brown and a toothpick inserted into the center comes out clean.

While baking, melt the ¼ cup of butter for the topping. Stir in the dried parsley, ½ tsp garlic powder, and a pinch of salt.

As soon as the biscuits come out of the oven, generously brush the garlic herb butter over the tops. Serve warm.