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Brown the ground beef in a large skillet over medium high heat. Drain the excess fat and set aside.
Add a little olive oil to the same pan. Sauté the onion and garlic for a few minutes until softened and translucent. Season lightly with salt and pepper.
Return the beef to the skillet and add all the spices. Stir well, then add the tomato sauce, mustard, and chicken stock. Simmer for a few minutes until everything is well combined and heated through. Transfer to a 9x13-inch baking dish.
Combine flour, baking powder, sugar, and salt. Grate the cold butter and mix in until mixture resembles coarse crumbs. Stir in the shredded cheddar, then add the cold milk. Mix gently until a shaggy dough forms, being careful not to overmix.
Turn the dough onto a lightly floured surface, gently press into a rectangle, and cut into 12 squares. Arrange the biscuits over the beef filling.
Bake at 400°F for approximately 15–20 minutes, or until the biscuits are golden brown and cooked through. Brush with melted butter mixed with garlic powder and finish with fresh parsley.