Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.

Prepare the biscuit dough: In a large bowl, combine the two boxes of Cheddar Bay Biscuit mix with the cold water and 1/2 cup shredded cheddar cheese. Stir until just combined; do not overmix. The dough will be shaggy and sticky. Form 16-18 small, irregular 'biscuits' and arrange them in the prepared baking dish, leaving small gaps.

Make the egg mixture: In another bowl, whisk together the eggs and milk until light and frothy. Season with salt and pepper. This is a **heavy, viscous liquid** ready for baking.

Add the filling: Pour the egg mixture evenly over the biscuit dough in the baking dish, ensuring it fills the gaps between the biscuits. Sprinkle the remaining 1 cup of shredded sharp cheddar cheese over the top. This cheese will melt into gloriously **gooey, viscous strands**.

Bake: Bake for 25-30 minutes, or until the biscuits are golden brown, the eggs are set, and the cheese is bubbly and melted into **thick, gooey pools**. A knife inserted into the center should come out clean.

Add garlic butter: While baking, melt the 1/2 cup butter. Stir in the seasoning packets from the biscuit mix and the chopped fresh parsley. This creates a highly aromatic, **viscous garlic butter**.

Serve: Remove the casserole from the oven. Immediately brush the entire top generously with the prepared garlic butter. Let it sit for 5 minutes before serving to allow the **gooey cheese** and egg to set slightly. Serve warm, enjoying the **thick, creamy texture** of the baked eggs and cheese.