1. Preheat the oven. Heat the oven to 400°F. Line a baking sheet with parchment paper.
2. Mix the dry ingredients. In a large bowl, whisk together the Steve’s Cake Flour Blend, baking powder, salt, sugar, and garlic powder. Stir in the Parmesan and chopped parsley.
3. Cut in the butter. Add the cold, cubed butter. Use your fingertips or a pastry cutter to work the butter into the flour until the mixture resembles coarse crumbs, with some small pieces of butter remaining.
4. Add the liquids. Pour in the cold buttermilk and water. Gently mix until a dough forms. Avoid overmixing.
5. Fold the dough. Transfer the dough to a lightly floured surface. Gently pat it into a rectangle, fold it like a letter, and repeat once more. Handle the dough gently to keep the biscuits tender.
6. Cut the biscuits. Pat or roll the dough to about 1 inch thick. Cut into approximately 2-inch squares and transfer to the prepared baking sheet.
7. Brush and bake. Lightly brush the tops with heavy cream or egg wash, if desired. Bake for approximately 20–25 minutes, or until the biscuits are cooked through and golden on top.
8. Make the garlic butter. While the biscuits bake, combine the melted butter, grated garlic, and chopped parsley.
9. Finish and serve. Brush the warm biscuits generously with the garlic butter. Serve warm.

Baker’s Tip: Keep the butter, buttermilk, and water cold, and handle the dough as little as possible for tender biscuits.