Preheat oven to 425°F (220°C). Line a 9-inch round cake pan with parchment paper.

Grate your frozen butter using a box grater, then place it back in the freezer until needed.

In a large bowl, whisk together the flour, baking powder, baking soda, sugar, salt, garlic powder, and chives.

Add the frozen butter and shredded cheddar cheese to the flour mixture and toss it all together using a fork.

Make a well in the middle and add the buttermilk; stir using the fork just until it comes together.

Empty the dough onto a lightly floured surface and gently bring it together with your hands to form a rectangle.

Sprinkle very lightly with flour and roll it out to about 3/4 of an inch thick, then fold the dough in thirds on top of each other. Roll again and repeat the process 3-4 more times.

Roll the dough down to a rectangle lightly until it is about an inch thick.

Use a 3-inch biscuit cutter to cut out the biscuits and place them in the prepared pan, ensuring they are slightly touching.

Place the whole pan in your freezer for 10 minutes.

Brush the tops of the biscuits with milk, buttermilk, or cream.

Bake at 425°F for 14-16 minutes. When done, remove from oven and brush with melted butter and serve immediately.