Preheat oven to 425°F (220°C). Line a baking sheet or grease a cast‑iron skillet.

In a mixing bowl, whisk together flour, baking powder, salt, garlic powder, onion powder, and pepper.

Add cold butter cubes into the dry mix. Use a pastry cutter or fingertips to cut in the butter until the mixture resembles coarse crumbs.

Stir in the shredded cheddar cheese.

In a separate bowl, whisk the milk and egg together. Pour into the dry ingredients and stir just until dough comes together. Don’t overmix.

Gently pat the dough into a ¾–1″ thick round on a floured surface. Use a cutter or glass to cut out 12 biscuits, re‑rolling scraps lightly.

Place biscuits on the baking sheet/skillet just touching (for pull‑apart edges) or spaced apart.

Brush the tops with reserved egg wash or a little extra milk for golden tops. If desired, sprinkle a bit more cheddar on top.

Bake for 12–15 minutes until puffed and golden.

While baking, whisk minced garlic into melted butter with parsley and salt.

As soon as biscuits come out, brush generously with the garlic butter drizzle.