Preheat the oven to 400°F and line a baking sheet with parchment paper.

Add the flour, baking powder, sugar, garlic powder, and salt to a large mixing bowl. Whisk together until well combined.

Add the cubed cold butter to the dry ingredients. Cut it in with two forks or a pastry cutter until the mixture resembles coarse crumbs. Alternatively, you can add the flour and butter to the bowl of a food processor and pulse it in until it resembles coarse crumbs. Transfer the mixture back to the mixing bowl after pulsing.

Stir the shredded cheddar into the flour mixture until combined.

Make a well in the center of the flour mixture. Pour the cold buttermilk into the well. Working your way around the outside of the flour, fold it into the buttermilk. Then, give the mixture a few good stirs until it just starts to come together. Do not overmix; it should just look like a craggly mass.

Generously flour your work surface and keep some flour nearby to continue flouring your hands as you work (the dough will be very sticky, especially to start!). Turn the dough and any dough crumbles out onto it. Flour your hands generously and gently shape the dough into a 1-inch-thick rectangle. Using your hands or a bench scraper, gently fold one side of the dough over the center. Fold the other side over the center, on the top of the other side of the dough. Flour your hands if needed, carefully turn the dough 90°, and gently flatten the dough into a 1-inch-thick rectangle. Repeat the folding process, gently turning it again, folding, and patting down 3 more times (4 in total).

Using a 2 ½ or 3-inch round biscuit cutter, cut the biscuits straight down (do not twist. This will seal the edges, preventing a good rise). Re-roll the scraps by gently gathering the scraps and patting them together to form a small, 1-inch-thick rectangle. Cut the remaining biscuits.

Place the biscuits close together (no more than ¼-inch between them) on the prepared baking sheet. Brush them with a few tablespoons of buttermilk and bake for 18-22 minutes or until golden brown.

While the biscuits bake, make the garlic herb butter glaze. Add the melted butter, garlic powder, salt, and chopped parsley to a small bowl. Stir well to combine.

Remove the biscuits from the oven. Brush them with the garlic herb butter glaze, and serve warm (or let cool until your desired temperature before serving).