https://www.onceuponachef.com/recipes/cheddar-bay-biscuits.html

Preheat the oven to 425ºF and set an oven rack in the middle position. Line a 13x18-inch baking sheet with parchment paper.
In a large bowl, whisk together the flour, cornstarch, baking powder, baking soda, salt, and garlic powder. Add the butter and, using a pastry cutter or two knives, cut the butter into the dry ingredients until the mixture resembles coarse sand with a few pea-sized clumps of butter intact. (Alternatively, you can use your fingertips to rub the butter into the mixture.) Add the cheese and buttermilk and stir with a rubber spatula until the dough comes together into a shaggy, sticky mass. If the dough seems dry, add 1 to 2 tablespoons more buttermilk. Do not over-mix.
Using two soup spoons, scoop 8 peach-size mounds (about 2½ inches in diameter) of the biscuit dough onto the prepared baking sheet, spacing them evenly apart. Do not compact the mounds or try to make them smooth on top; they are meant to have an irregular shape. Bake for 17 to 20 minutes, until the biscuits are lightly golden.
Make the Topping: In a small bowl, whisk together the melted butter, garlic powder, and parsley. Brush the tops of the biscuits with the butter mixture and serve warm.

Make Gluten Free ones for KT-- makes 6 biscuits for her
▢2 cups gluten-free all-purpose flour
▢1 tablespoon gluten-free baking powder
▢1 teaspoon salt
▢2 tablespoons granulated sugar
▢1 cup buttermilk/half and half
▢6 tablespoons unsalted butter
▢1 large egg
▢2 tablespoons gluten-free all-purpose flour

https://www.mamaknowsglutenfree.com/gluten-free-biscuits/