• Preheat the oven to 425°F. Line a baking sheet with parchment paper or lightly grease it.
• In a large bowl, whisk together the flour, baking powder, sugar, garlic powder, onion powder, parsley, chives, dill (if using), salt, and pepper.
• Cut the cold butter into the flour mixture until it resembles coarse crumbs.
• Stir in the shredded cheddar cheese.
• Pour in the milk and stir just until no dry flour remains. The dough should be thick, sticky, and scoopable. Avoid overmixing.
• Using a large cookie scoop or a ¼-cup measuring cup, drop mounds of dough onto the prepared baking sheet about 2 inches apart.
• Bake for 12–15 minutes, or until the tops are lightly golden and the biscuits are cooked through.
• While still hot, combine the melted butter, garlic powder, parsley, and salt. Brush generously over each biscuit before serving.

Jar Mix Option

• Combine the following in a quart jar:
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon sugar
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• 1 teaspoon dried parsley
• 1 teaspoon dried chives
• ½ teaspoon dried dill (optional)
• ½ teaspoon salt
• ¼ teaspoon black pepper

Attach these directions:

• Add ½ cup cold butter, 1½ cups shredded cheddar cheese, and 1 cup milk. Stir just until combined. Drop onto a baking sheet and bake at 425°F for 12–15 minutes. Brush with garlic herb butter while warm.