Preheat your oven to 425°F (218°C).

Combine the gluten-free flour blend, xanthan gum, cornstarch, baking powder, kosher salt, and garlic powder in a large bowl. Mix thoroughly.

Add the grated sharp cheddar cheese and finely chopped parsley to the dry mixture. Stir gently.

Cut in the cold, shredded unsalted butter until the texture resembles coarse crumbs.

Stir in buttermilk and heavy whipping cream until just combined. Avoid overmixing.

Drop spoonfuls of the dough onto a lined baking sheet, spacing them about an inch apart.

Bake for 15-20 minutes or until golden brown on top.