COPYCAT RED LOBSTER CHEDDAR BISCUITS

I found this recipe on Pinterest and they were just as good as the ones at Red Lobster and I was surprised at how easy they were!!

2 c flour, plus more for dusting board
1/4 tsp baking soda
1 TBS baking powder
1 tsp garlic salt
6 TBS butter or margarine, chilled and cubed (needs to be very cold)
1 c buttermilk
1 c sharp shredded cheddar cheese

FOR GLAZE
2 TBS butter, melted
1 tsp garlic powder
1 tsp dried parsley flakes

 - Preheat oven to 450. Lightly grease a baking sheet
 - Combine flour, baking soda, baking powder, and garlic salt in Lg. bowl
 - Add very cold butter cubes to dry mixture. Using a fork, cut in butter evenly so that the entire mixture resembles a coarse meal.
 - Add buttermilk and mix in until just combined. Be sure not to overmix, or your biscuits will not be soft and flaky! As you work about half of the buttermilk in, add the cheddar cheese and gently fold in throughout the mixture until everything is just combined.
 - Very gently turn dough out onto a lightly floured cutting board. Pat (do not roll!) your dough out until it is about an inch thick. Don't worry about it being even.
 - Use a round cookie cutter or the open end of a lightly floured glass to cut out biscuit dough. You can make these as large or small as you'd like. (Note: RL's biscuits are drop biscuits so jagged edges rather than perfectly round ones will work beautifully!). Continue gently cutting out biscuits and gathering your scraps until all your dough is finished.
 - Place biscuits 2 inches apart on prepared cookie sheet.
 - Bake in preheated oven for 10-12 mins, until golden brown.
 - While biscuits are baking, make glaze by combining 2 TBS melted butter, garlic powder, and dried parsley in a small bowl.
 - Remove sheet from oven and immediately brush each biscuit with glaze (You do not need very much or they will be too garlicky). Allow to cool slightly before serving. These stay good in a sealed paper bag; just reheat before eating.