Cheesy garlic drop biscuits

Adapted from Mel's Kitchen Cafe

BISCUITs

•  2 cups (10 ounces) all-purpose flour (try whole wheat nest time to make--healthier)
•  2 teaspoons baking powder
•  1/2 teaspoon baking soda
•  1/2 teaspoon garlic powder
•  1 teaspoon sugar
•  3/4 teaspoon salt
•  1 1/2 cups (6 ounces) shredded cheese (recipe calls for sharp cheddar, is used mozzarella and it was still great)
•  1 cup buttermilk (or one scant cup milk plus 1 TBSP vinegar to make one cup of milk. Let it sit for about 5min. This is what I did, because I never have buttermilk on hand)
•  6 tablespoons butter, melted

TOPPING:

•  3 tablespoons butter, melted
•  1/4 teaspoon crushed, dried parsley
•  1/2 teaspoon garlic powder

INSTRUCTIONS

1. Preheat the oven to 425 degrees F. Line a half sheet pan with parchment paper; set aside.
2. In a large bowl, whisk together the flour, baking powder, baking soda, garlic powder, sugar and salt. Add the cheese and toss to combine until the cheese is evenly coated with the flour mixture.
3. Add the buttermilk and melted butter. Stir just until combined and no dry streaks remain. Don't over mix. The batter might appear a little lumpy; that's ok.
4. Sscoop the dough and drop onto the prepared baking sheet, spacing about 1 1/2 inches apart.
5. Bake for 12-14 minutes until the biscuits are golden.
6. While the biscuits bake, whisk together the topping ingredients. Immediately out of the oven, brush the top of the hot biscuits evenly with the butter topping. Serve the biscuits warm or at room temperature.