Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
Mix dry ingredients: In a large bowl, whisk together the gluten-free flour, baking powder, salt, garlic powder, and chopped thyme.
Add the cheese: Stir in the shredded Asiago cheese until it’s evenly distributed throughout the flour mixture.
Pour in the cream: Add the heavy cream and gently stir until the dough comes together. Be careful not to overmix—it’s okay if the dough is a bit shaggy.
Shape the biscuits: Scoop about ¼ cup of dough for each biscuit and drop onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 12-15 minutes, or until the biscuits are golden brown on top and cooked through.
Brush with butter: Remove from the oven and immediately brush the tops with melted butter for extra flavor and shine.
Serve warm and enjoy!