1-First Step: Preheat and Prep
Preheat your oven to 425°F (218°C). Prepare a cast iron skillet by lightly greasing it or line a baking sheet with parchment paper for easy cleanup and non-stick baking.

2-Second Step: Combine Dry Ingredients
In a large bowl or food processor, whisk together 2 to 2 ½ cups all-purpose flour, 1 tablespoon aluminum-free baking powder, ½ teaspoon baking soda (optional), 1 teaspoon garlic powder, 1 teaspoon salt, and ½ teaspoon paprika. These dry components will form the biscuit base and provide the lift and flavor.

3-Third Step: Cut in the Butter
Add ½ cup cold, cubed unsalted butter to the dry mixture. Using a pastry cutter, two knives, or pulses in a food processor, work the butter into the flour until the mixture looks like coarse crumbs with pea-sized chunks of butter remaining. This step ensures flaky biscuit layers.

4-Fourth Step: Fold in Cheese
Transfer the mixture to a bowl if using a food processor. Fold 1 to 1 ½ cups shredded sharp cheddar cheese evenly throughout the flour and butter crumbs, distributing the cheesy flavor evenly.

5-Fifth Step: Add Liquids and Form Dough
Make a well in the center of the biscuit mixture and add 1 cup cold buttermilk and 2 teaspoons honey (if using). Gently fold together until the dough just begins to come together and is slightly crumbly but moist. Avoid overworking to keep the biscuits tender.

6-Sixth Step: Shape and Layer the Dough
Turn the dough out onto a lightly floured surface. Gently bring it together into a rough rectangle about ¾ inch thick. Fold the dough by bringing one side toward the center and fold the opposite side over it. Turn the dough 90 degrees and repeat this folding process two more times to build flaky layers. Handle delicately to avoid toughening the dough.

7-Seventh Step: Cut the Biscuits
Roll or pat the dough to about ¾ inch thickness. Using a biscuit cutter 2.5 to 3 inches in diameter, cut straight down without twisting to keep the layers intact. Re-roll scraps gently to avoid overworking, cutting additional biscuits until all dough is used, making about 8 to 12 biscuits.

8-Eighth Step: Position and Prepare for Baking
Arrange the biscuits close together on the baking surface so they touch for soft sides and better rise. Brush the tops with the remaining 2 tablespoons of buttermilk for a crispier crust. This step is key to a golden, crunchy finish.

9-Final Step: Bake and Top
Bake biscuit for 15 to 22 minutes depending on size until golden brown on top. While baking, mix melted butter with ¼ teaspoon garlic powder and 1 teaspoon parsley. Immediately brush this mixture on warm biscuits once out of the oven. Serve hot for best melt-in-your-mouth cheddar flavor and flaky texture.