Add the cheddar to the bowl, and enough water to allow a soft dough to form.
Scoop onto a baking sheet (I used a cookie scoop, you could use a spoon), and bake for 10-12 minutes.
While the biscuits are baking in the oven, melt butter, add the salt, pepper, garlic powder, onion powder and dried parsley and mix until well combined.
Right after removing the biscuits from the oven, brush butter-garlic mixture on the tops.
Devour.
Notes
Baking Mix – this can be a store-bought baking mix (such as Bisquick). I use my own homemade biscuit mix recipe.Water – between 1 1/3 and 1/2 cups. Mix until a soft ball forms, it will be a little sticky.Use a cookie scoop, as these are more of a “drop biscuit”, but you can use a biscuit cutter to make your biscuits rounder and flatter. Turn the biscuit dough out onto a floured surface, about an inch thick, and cut using a biscuit cutter. Turn the dough, but avoid kneading it any more than absolutely necessary.They can be eaten at room temperature, but I think they’re best hot and fresh from the oven.