Easy Vegan Copycat Cheddar Bay Biscuits

0 Preheat the oven to 450 degrees(F).
1 In a large mixing bowl, sift the flour and baking powder. Stir in the sugar, garlic powder, and salt. Set aside.
3 Make vegan buttermilk. Whisk the non-dairy milk and apple cider vinegar together in a separate bowl or liquid measuring cup and set aside, it will curdle slightly. 
2 Add chunks of the cold butter to the bowl with the flour, and cut the butter into the flour using a pastry cutter or a fork until the butter has been evenly distributed. The mixture should resemble sand. 
4 Add the vegan cheese and the vegan buttermilk you made to the bowl and stir until fully combined. The dough will be sticky. 
5 Line a large sheet pan with parchment paper, then scoop about 1/4 cup of the dough into dollops, spacing them about 1 1/2 inches apart on the pan. 
6 Bake for 12-14 minutes or until golden brown. 
7 Mix the melted butter, parsley, and garlic for the topping. Brush the tops of the biscuits while they are still hot.