Arrange a rack in the middle of the oven and heat the oven to 450ºF. Line a baking sheet with parchment paper or a silicone baking mat.

Grate 4 ounces sharp white cheddar cheese on the large holes of a box grater (about 1 packed cup), or measure out 1 cup store-bought grated.

Cut 8 tablespoons (1 stick) unsalted butter into 8 pieces and place in a medium microwave-safe bowl. Microwave in 30-second intervals until the butter is melted, about 60 seconds total. (Alternatively, melt the butter in a medium saucepan over medium heat.) Add ¾ cup buttermilk and stir to combine.

Place 2 cups all-purpose flour, 1 tablespoon baking powder, 1 ½ teaspoons garlic powder, 1 ½ teaspoons kosher salt, and ½ teaspoon baking soda in a large bowl and whisk until combined. Add the buttermilk mixture and gently stir with a flexible spatula until no dry flour remains and a soft dough forms. Add the cheese and stir to combine.

Using a ¼ measuring cup, scoop out scant ¼ cup portions of the dough. Gently roll each portion of dough between the palms of your hands to form a ball. Place on the baking sheet, spacing them at least 2 inches apart.

Bake until the biscuits are golden brown, about 10 minutes. Meanwhile, make the garlic butter.

Cut 4 tablespoons unsalted butter into 4 pieces and place in a small microwave-safe bowl. Microwave in 15-second intervals until the butter is melted, about 30 seconds total. (Alternatively, melt the butter in a small saucepan over medium heat.) Add ½ teaspoon dried parsley, ½ teaspoon garlic powder, and ⅛ teaspoon kosher salt, and stir to combine.

As soon as the biscuits come out of the oven, liberally brush the top of each biscuit with the garlic butter. Serve immediately.