In a medium mixing bowl sift together the gluten-free flour, sugar, baking powder, smoked paprika, garlic powder, black pepper, and kosher salt.

Cut your cold butter into small chunks and with your hands, work it into the dry ingredients until they resemble the size of peas. Fold in the shredded cheddar cheese and parsley.

Add the buttermilk/kefir and with a flexible spatula stir everything together until a dough forms.

Transfer your dough to a parchment-lined sheet tray and with your hands, push it together in a rectangular/square shape - you want this around ¾ - 1" thick.

Fold the dough in half and carefully pat it down into a square again. Pat it down with your hands in a rectangular/square again and fold it in half. Repeat this one more time - a total of THREE folds. If your dough has become sticky because of a warm kitchen or warm hands, feel free to place it in the fridge between folds for 5-10 minutes.

Pat out your dough in a rectangular around ¾" - 1" thick and place the uncut biscuit dough in your fridge for at least 10 minutes

In the meantime preheat your oven to 425F.

Once your oven is fully preheated, use a sharp, clean knife and cut the biscuits into 6 equal pieces.

Arrange your biscuits on a parchment-lined sheet tray and brush with additional buttermilk/kefir. Bake at 425F for 16-18 minutes or until golden brown.

While the gluten-free cheddar biscuits are baking, finely chop 1-2 cloves of garlic. You can also use a Microplane and grate the garlic. In a small saute pan melt 30 grams of butter. To the melted butter add the garlic and parsley and sautee for 1 minute over medium-low heat until fragrant. Remove from heat,

Once fully baked, remove the gluten-free cheddar biscuits from the oven, and while still hot, brush each hot biscuit with the garlic butter.

Serve right away or store any leftovers in an airtight container at room temperature 2-3 days.