Preheat your oven to 450°F (232°C) and line a baking sheet with parchment paper.

Cook the diced bacon in a cast iron skillet over medium-high heat until crispy, about 6-8 minutes. Drain on paper towels.

In a bowl, whisk together flour, cheddar, parsley, baking powder, black pepper, salt, baking soda, and garlic powder.

Grate frozen butter into the dry mixture and mix until it resembles coarse crumbs.

Add buttermilk and gently stir until a soft dough forms. Fold in the crispy bacon bits.

Turn the dough onto a floured surface and knead gently about 5-6 times until it comes together.

Roll out dough to 1¼ inches thick and cut rounds with a cookie cutter, placing them on the prepared baking sheet.

Freeze cut biscuits for about 15 minutes to maintain their shape while baking.

Bake biscuits in the oven for 14-17 minutes or until golden brown.

Let cool on a wire rack for a few minutes before serving warm.