1. Adjust oven rack to the upper-middle position, and preheat oven to 375 degrees. Line 2 baking sheets with parchment or a Silpat. 2. In a large bowl, whisk both flours, baking powder, baking soda, salt, and garlic powder until combined. Add in the cubed butter and using your fingers, rub it into the flour mixture until it resembles coarse meal. Add in the shredded cheese and mix to combine. Add in the buttermilk and mix until combined. 3. Using a 1/4 measuring spoon, scoop the biscuit mixture onto the prepared baking sheets. Bake the biscuits for 10 minutes, and them remove and brush with butter mixture, and then bake for an additional 5 minutes until the tops are puffed and golden brown. Allow biscuits to cool on baking sheet for 5 minutes then transfer to a wire rack. Serve at room temperature or while slightly warm. Baking time will depend on the size of you biscuits. Mine took 18-20 minutes. Butter Topping 1. In a small saucepan, combine butter and minced garlic, heat on medium heat until the butter is melted and garlic is fragrant about 1 to 2 minutes. Add in the garlic salt and dried parsley, and stir to combine. Set aside. Storage: Can be stored at room temperature in an airtight container for up to 2 days.