Preheat oven to 425°F. Line a baking sheet with parchment paper.

In a medium bowl, combine 0.5 cup of melted butter with cold buttermilk. Stir to incorporate.

In a large bowl, mix self-rising flour, sugar, baking powder, garlic salt, 0.5 teaspoon garlic powder, and 2 tablespoons chopped parsley. Add shredded cheddar and toss to coat.

Pour the buttermilk mixture into the flour mixture and gently stir until combined. Do not overmix.

Using a 2-inch cookie scoop, drop biscuits onto the prepared baking sheet, 2 inches apart.

Bake for 10 minutes or until lightly golden.

Melt remaining 0.25 cup of butter, add remaining parsley and 0.125 teaspoon garlic powder. Stir.

Brush hot biscuits with parsley-infused butter.

Allow biscuits to cool for 5 minutes before serving.

Serve immediately or at room temperature.