In a large mixing bowl combine the dry ingredients: flour, sugar, salt, garlic powder ,baking powder and creole seasoning.
Gently stir butter and milk into dry ingredients until all is moistened and holds together (like a ball). Add cheese and fold in with a spoon.
Scoop the dough with a cookie scoop and drop two inches apart on cookie sheet .
Space them out equally across your prepared baking sheet and bake for about 10-12 minutes
While the biscuit is baking combine the remaining butter in small mixing bowl. Microwave for until butter is melted- about 30 seconds. Add parsley. Mix well
Use a cookie or ice cream scoop to hold their shape when laying them on a baking sheet.
Feel free to substitute Cajun spice with cayenne pepper or old bay seasoning to taste.
I do not recommend letting the batter sit for an extended period of time. These biscuits are best enjoyed when baked right away once you're done with the batter.
Baking powder acts as a leavening agent that makes baked goods rise. Old or expired baking powder loses its effectiveness thus resulting in flat biscuits. Do a test by mixing half a teaspoon of baking powder to a cup of hot tap water. If it starts to fizz, it's still good to use, but if it doesn't you have the old one.
You may either use pre-shredded mild cheddar cheese or fresh-shredded ones.
Leftovers can be stored in an airtight container at room temperature for up to three days.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.