Preheat your oven to 425°F and line a baking sheet with parchment paper. Cut the 10 tablespoons of butter into ½-inch cubes and place in the freezer for at least 5 minutes—keeping the butter ice-cold is crucial for creating flaky layers in the biscuits. Measure out all your dry ingredients and set them nearby.

In a large bowl, whisk together the flour, baking powder, baking soda, sugar, salt, garlic powder, and black pepper until well combined. Add the shredded parmesan cheese and whisk again. Using a pastry cutter, two knives, or your fingertips, work the cold butter cubes into the flour mixture until it resembles coarse breadcrumbs with some pea-sized pieces of butter still visible—these butter pieces create steam pockets that make the biscuits flaky.

Pour the cold buttermilk over the flour mixture and gently stir with a wooden spoon or spatula until a shaggy dough just comes together—don't overmix or the biscuits will be tough. Transfer to a lightly floured surface and shape into an 8x4 inch rectangle. Fold the dough in thirds like a letter (fold one short end toward the middle, then fold the other end over it), then rotate 90 degrees. Repeat this shaping and folding process two more times. This lamination technique builds those beautiful, tender layers. After the final fold, gently shape into an 8x4 rectangle one last time.

Using a sharp knife, slice the dough rectangle into 8 equal squares. Place them on the prepared baking sheet, spacing them about 2 inches apart. Bake for 20-22 minutes until the tops are golden brown and a toothpick inserted into the center comes out clean. While the biscuits bake, you can prepare the garlic butter topping.

While the biscuits are baking, melt the 5 tablespoons of unsalted butter in a small saucepan over medium heat. Once melted, add the freshly minced garlic and red pepper flakes, then simmer gently for 1-2 minutes, stirring occasionally, until fragrant—I like to watch it carefully so the garlic softens without browning, which keeps the flavor fresh and bright. Remove from heat and stir in the chopped fresh parsley.

Remove the hot biscuits from the oven and immediately brush or drizzle them generously with the garlic butter mixture, making sure to coat all sides. Serve while still warm for the best texture and flavor.