Preheat the oven to 400°F. Generously grease 10 cups of a 12-cup muffin tin with avocado oil (or use nonstick liners, like foil or silicone). Set aside.
In a large mixing bowl, add the melted butter, sour cream, and eggs. Whisk them all together until it is very smooth, not chunky or lumpy at all.
Add in all the dry ingredients and mix together with a spoon or spatula (the mixture will get too thick for the whisk). until thoroughly combined and smooth. Fold in the shredded cheese.
Place approximately 1/4 cup of batter into each of the greased muffin cups (using a large cookie scoop for this ensures evenly distributed batter). Bake in the preheated oven for 10-12 minutes, or until the tops are golden and crispy and the inside is cooked through.
While the biscuits are baking, melt the 2 tablespoons of butter and stir in the salt, garlic, and parsley. Remove the cooked biscuits from the oven and brush the melted butter mixture on them right away.
Biscuits are best served hot (and eaten the same day), but can be made in advance (ideally, same day) and served at room temp or reheated for a few minutes in the oven.