Preheat your oven to 450°F (230°C) and line a baking sheet with parchment paper.

Combine flour, baking powder, sugar, garlic powder, onion powder, cayenne, and salt in a large bowl. Whisk to aerate the flour and distribute the leavening evenly.

Add the cold cubed butter to the flour mixture. Use your fingertips or a pastry cutter to work the butter into the flour until the mixture resembles coarse crumbs with some pea sized pieces remaining.

Toss the freshly grated sharp cheddar into the flour mixture. Give everything a quick stir to coat the cheese shreds in flour.

Pour in the cold buttermilk all at once. Stir with a rubber spatula just until the dough comes together and no dry flour remains visible. Do not overmix.

Use a large cookie scoop or spoon to drop 12 equal mounds of dough onto your prepared baking sheet, spacing them about 2 inches apart.

Bake for 10 to 12 minutes until the tops turn golden brown and the edges set. Rotate your pan halfway through if your oven has hot spots.

While biscuits bake, melt 3 tablespoons butter in a small saucepan over low heat. Add minced garlic and cook for 30 seconds until fragrant, then remove from heat and stir in parsley and salt.

Remove biscuits from the oven and immediately brush the garlic butter generously over each warm biscuit. Serve immediately while hot.