Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

In a large mixing bowl, whisk together the all-purpose flour, baking powder, salt, garlic powder, onion powder, dried sage, and thyme.

Add the cold, unsalted butter to the flour mixture and cut it in until it resembles coarse crumbs.

Gently fold in the stuffing mix and parsley into the flour and butter mixture until evenly distributed.

Gradually pour in milk, mixing gently until a sticky dough forms; do not overmix.

On a floured surface, pat the dough into a rectangle about 1 inch thick and cut into rounds.

Place the biscuit rounds onto the baking sheet, brush with melted butter, and sprinkle with shredded cheese if desired.

Bake for 12-15 minutes until golden brown and fluffy.