Instructions

• Adjust the oven rack to the middle position and preheat oven to 450°F (232°C). Line a large sheet pan with parchment paper or a silicone baking mat, or generously butter a large oven-safe cast-iron pan.
• Melt 6 tablespoons unsalted butter (microwave or stovetop). Let it sit 3–4 minutes to cool slightly.
• Pour 1 cup cold buttermilk (straight from the refrigerator) into the melted butter. Stir with a spoon until small clumps of butter form; set this butter-and-buttermilk mixture aside.
• In a large bowl, whisk together 2 cups all-purpose flour, 1 tablespoon baking powder, 1 tablespoon granulated sugar, 1 teaspoon salt, 2 teaspoons Old Bay seasoning, 1/2 teaspoon garlic powder, 1 teaspoon dried parsley, and 1/8 teaspoon ground cayenne pepper (if using).
• Make a well in the center of the dry ingredients. Use a spatula to scrape all of the butter-and-buttermilk mixture into the well. Use a wooden spoon to mix just until the dough comes together—don’t overmix.
• Gently fold in 1 cup shredded sharp Cheddar cheese until evenly distributed.
• Lightly spritz a 1/4-cup (66 g) measuring cup. Scoop batter into the measuring cup and drop each biscuit onto the prepared pan, spacing them about 1½ inches apart. Repeat until all batter is portioned. Place the sheet pan in the refrigerator for 10 minutes.
• Bake the chilled biscuits for 12–15 minutes, until the tops and bottoms are a light golden brown and a tapped top sounds hollow.
• While the biscuits bake, melt 3 tablespoons unsalted butter. Stir in 1/2 teaspoon garlic powder, 1/4 teaspoon salt, and 2 tablespoons finely chopped fresh parsley to make the topping.
• Remove the biscuits from the oven and let them cool on the pan for 5 minutes. Transfer biscuits to a wire cooling rack.
• Brush the warm biscuits with the parsley-garlic melted butter. Serve warm—the biscuits are best the same day.