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Whisk all the dry ingredients together
Add a lot of butter and toss them in with the dry ingredients until they're coated
Smash each of them about the size of a dime
Add buttermilk and then stir just until it makes a shaggy dough
Turn it out onto the surface and pat it into a rough rectangle
Tuck the dough into three pieces, stack and roll them out, repeat this two more times and chill the biscuits
When ready to bake, cut them into squares slightly smaller than what you would think of traditionally
Bake them, some might topple over and the sides get exposed and become extra crispy
Once fully baked, brush them with a garlic butter and top them off with more parsley and parmesan