Preheat oven to 450°F (232°C)

Place 1 stick of butter in the freeze for 15-20 minutes.

Line a baking sheet with parchment paper and set aside.

Add the self-rising flour to a mixing bowl.

Take the chilled stick of butter from the freezer and using a box grater, grate the butter into the mixing bowl with the flour. Stir to combine the butter and flour.

Next, add the buttermilk and stir to combine.

Next, add the grated cheddar and stir until combined.

Use a cupcake scoop or ice cream stoop and scoop out portions and drop on the lined baking sheet, spacing about 2 inches apart.

Place in the oven and bake 20 minutes.

Melt 4 tablespoons of butter (1/4 cup) in the microwave on high for about 30 seconds, or until melted.

Add the garlic powder and dried parsley flakes; stir to combine.

Brush the melted butter mixture over the freshly baked drop biscuits.