Preheat oven to 425°F and grease a baking sheet or line it with a silicone baking mat or parchment paper.

Add the gluten-free flour, xanthan gum, salt, baking powder, baking soda, and garlic powder to a large bowl and whisk together. Whisk in the minced rosemary and parsley.

Add the cubed butter and cut in with a pastry cutter or two forks until it resembles coarse crumbs.

Stir in ¾ cup buttermilk and mix until just combined. Add an additional tablespoon buttermilk as needed to moisten all of the flour/dry ingredients.

Turn the dough out onto a floured surface and gently pat into a rectangle. Fold the rectangle into 3rds and turn the dough a half turn. Then flatten into a rectangle until the dough is about a ½-¾ inch thick.

Cut the dough with a 2 ½ inch biscuit cutter and place the biscuits on the prepared baking sheet, the edges of the biscuits should be touching.

Re-roll the dough as needed (by stacking the scraps and flattening). If using a 2 ½ -inch biscuit cutter there will be about 11- 12 biscuits total but will depend on how thick you cut them.

Refrigerate the biscuits at least 30 minutes to ensure that the butter stays nice and cold. This is especially important if your house/kitchen is warm and humid.

Brush the tops of the biscuits with the remaining 1 tablespoon of buttermilk then bake for 12-15 minutes or until the biscuits are browned and baked through.

Once baked, brush the tops of the biscuits with the melted butter and sprinkle with additional parsley.

Serve warm or room temperature.