Preheat oven to 400°F. Line a baking sheet with a silicone baking mat or parchment paper and set aside.

In a large bowl, stir together the gluten-free flour blend, sugar, baking powder, salt, and garlic powder until evenly combined.

Reserve 1 tablespoon of the roasted garlic & herb butter in a small bowl. Cut the remaining 6 tablespoons of butter into small pieces and add to the dry ingredients. Use a pastry cutter or two forks to cut the butter into the flour mixture until it resembles coarse crumbs with pea-sized pieces.

Stir the grated cheddar cheese into the flour mixture until evenly distributed.

Pour the cold milk into the bowl and gently mix with a spatula just until the dough is moistened and comes together. Do not overmix; the dough may be slightly sticky.

Drop the dough by heaping spoonfuls onto the prepared baking sheet, leaving space between each biscuit.

Bake for 15–17 minutes, until the tops are golden and biscuits are set.

While the biscuits are hot, melt the reserved 1 tablespoon of roasted garlic & herb butter and brush it over the tops. Serve immediately.