Step 1: Prep and Preheat
Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or a silicone baking mat. A hot oven is crucial; the high initial blast of heat activates the baking powder instantly, creating taller biscuits.Step 2: Whisk the Dry Ingredients
In a large mixing bowl, aggressively whisk together the all-purpose flour, baking powder, sugar, garlic powder, and salt. Whisking aerates the flour, acting as a quick sifting method that results in a lighter dough.Step 3: Cut in the Cold Butter
Drop your cold, cubed butter into the dry mixture. Using a pastry blender or your fingertips, cut the butter into the flour until the mixture resembles coarse, pea-sized crumbs. Pro-tip: If your hands are warm, run them under cold water first. You want the butter to stay solid!Step 4: Fold in Cheese and Liquid
Gently toss the freshly grated sharp cheddar cheese into the crumbly flour mixture. Pour in the cold milk or buttermilk. Use a silicone spatula to gently fold the mixture together just until the wet and dry ingredients are combined. Do not overmix!Step 5: Drop the Biscuits
Using a large cookie scoop or a ¼ cup measuring cup, drop mounds of the dough onto your prepared baking sheet, leaving about 2 inches of space between each biscuit. Because these are drop biscuits, you don't need to roll or cut them—the jagged, rustic edges are exactly what you want.Step 6: Bake to Golden Perfection
Bake on the middle rack for 10 to 12 minutes. You are looking for a beautiful, golden-brown crust and slightly toasted cheese edges.Step 7: Apply the Melted Butter Topping
While the biscuits are in the oven, whisk together your melted butter, garlic powder, parsley, and Old Bay seasoning. The second you pull the hot biscuits from the oven, generously brush the tops with this aromatic garlic herb butter. The heat will draw the butter deep into the biscuit's crust.
