Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
For the biscuits: Add the flour, baking soda and salt to a large food processor and pulse quickly until combined. Add the butter and pulse until the mixture is crumbly. Add the cheese and pulse again.
Mix together the yogurt, milk and honey in a small bowl. Add the yogurt mixture to the dough and pulse just until the dough comes together, 2 or 3 times; do not over-mix. Use a large ice cream scoop to scoop mounds of dough onto the prepared baking sheet, spacing them about 2 inches apart.
For the topping: Melt the butter in a small saucepan. Add the parsley and garlic and stir until combined. Brush the tops of the biscuits with the butter mixture and sprinkle with the sea salt. Bake until golden brown, 15 to 17 minutes. Serve warm.
Recipe courtesy of Haylie Duff