Preheat the oven to 400°F.
If adding roasted garlic to the dough, place the head of garlic in the oven to roast. (follow instructions in the notes).
Gather your ingredients. I like to slice the butter into cubes and place it in the fridge to chill before using it. If you are making your own buttermilk, do so first and place the mixture in the fridge to chill and “curdle”.
Whisk the dry ingredients together. Be sure to measure the flour accurately for the best results. When measuring the flour, do not stick your measuring cup into the flour. Instead, use a spoon to scoop out the flour and transfer it to your measuring cup until you have the necessary amount. This helps to reduce any inconsistencies when making the biscuits.
Add the cold butter cubes. Incorporate the butter into the flour mixture using a pastry blender or fork. Mix until the butter is broken down and is the size of small peas.
Add the minced jalapeno, shredded cheddar cheese, chopped parsley, and mix together until all ingredients are fully incorporated and coated in the flour mixture.
Then slowly add the chilled buttermilk. Add about half of the buttermilk then mix the ingredients together. Continue to add the buttermilk until a dough is formed.
Using lightly floured hands, place the dough onto a lightly floured surface and pat the dough to ¾” thick. Chill the dough in the freezer for 10 minutes.
Using a lightly floured ⅓ measuring cup, scoop out the dough and form it into biscuits. Place the shaped biscuits on a parchment-lined baking sheet. You should be able to make 10-12 biscuits.
Transfer the biscuits to the freezer and chill for 10 minutes before baking.
Prepare the butter mixture for the topping by melting a tablespoon of butter and adding ¼ tsp of garlic powder. Brush the tops with the melted garlic butter.
Bake the biscuits in a preheated oven at 400°F for 15-18 minutes.
When done baking, let the biscuits cool for 5 minutes on the baking sheet. Then, serve with your favorite dish and enjoy!