Heat oven to 450 degrees F.

Combine the flour and all the dry ingredients. Add the shortening and cut it into the flour with a potato masher or pastry blender. The shortening will need to be broken down into pea sized bits.

Mix in the buttermilk a little at a time until the dough is sticky.

Use an ice cream scooper to measure out the biscuits and drop them onto a baking stone or parchment lined baking sheet.

Bake in the oven for 10 to 12 minutes or until golden brown and bubbly on the outside.

Melt the butter in a small bowl with the parsley for 30 seconds in the microwave.

Brush the butter mixture over the biscuits and serve hot.