Preheat the oven to 425 degrees F. Well-seasoned cast iron skillets shouldn't need to be greased before adding the biscuit dough.
In a large mixing bowl, stir together the flour, baking powder, salt, garlic powder, and sugar.
Use a large spoon to form a well in the center of the dry ingredients. Pour in the melted butter and milk. Stir until the batter is mostly holding together. It will still be wet and a little sticky. Fold in the shredded cheddar.
Use a ¼ cup measuring cup to scoop 8 to 9 biscuits out onto the cast iron skillet.
Bake at 425F on the middle oven rack for 14-16 minutes, or until golden.
Meanwhile, make the topping in a small bowl by stirring together ¼ cup melted butter with ¼ teaspoon garlic powder and a pinch of salt.
Using a pastry brush, brush the biscuits with the melted butter mixture after removing from the oven. Enjoy!
Notes
Flour: Spoon and level flour into the measuring cup for best results. To do this, use a spoon to scoop flour into your measuring cup until overflowing. Use the back of a knife to wipe off excess flour.
Butter: Salted butter can be used but decrease table salt to ¼ teaspoon.
Leftovers: Store at room temp in a closed container for 2-3 days. To freeze, place in a freezer-safe bag for up to 3 months. Reheat in the microwave until thawed.
White flour vs whole wheat: This recipe can be made 50% or 100% whole wheat if desired. The texture will be slightly different in both cases but will yield a very similar biscuit.
Skillet: I use a 12-inch Lodge cast iron skillet. A 10-inch skillet also works but will yield slightly taller biscuits.