Preheat the oven to 425°F (220°C). Rub a 10-inch cast iron skillet with butter or line a baking sheet with parchment paper.

In a bowl, combine the flour, baking powder, garlic powder, onion powder, and salt.

Using your hands or a pastry cutter, mix in the frozen, shredded butter and shredded cheddar cheese until the mixture resembles coarse crumbs.

Add the milk and honey to the mixture and stir until just combined. Be careful not to overwork the dough.

Turn the dough onto a floured surface and gently pat it into a 1-inch-thick rectangle.

Fold one side of the dough into the center, then fold the other side over like a letter. Turn the dough horizontally and repeat this folding process twice more to create flaky layers.

Roll the dough into a ¾-inch-thick rectangle. Using a 3-inch biscuit cutter, cut the dough into rounds. Re-roll the remaining dough and cut more biscuits.

Arrange the biscuits in the prepared skillet or on the baking sheet. Brush the tops with a little milk for a golden finish.

Bake for 20-22 minutes, or until the biscuits are golden brown and cooked through.

While the biscuits bake, melt the butter in a small saucepan over low heat. Add the honey and garlic powder and stir until combined. Remove from heat and stir in fresh basil or parsley if using.

Once the biscuits are baked, remove them from the oven and immediately spoon the warm honey butter over the top. Sprinkle with flaky sea salt for extra flavor.

Serve warm and enjoy!