Preheat your oven to 425 degrees. You can use a 10 inch cast iron skillet, a large baking sheet, muffin tins, or a 10 inch cake pan for this. Set aside.

In a large bowl, stir together the flour, baking powder, salt, and garlic powder. Add in the cold butter, and use your hands or a pastry cutter to cut the butter into the flour mixture until it is well combined, and there are chunks about the size of peas.

Toss the shredded cheese into the flour mixture to coat. Add in the cold milk, and use a fork to combine until there are no dry spots of flour left. The dough should be fairly wet, but still thick and lumpy.

In a small bowl, stir together the melted butter, Italian seasonings, salt, and garlic powder. Brush your pan of choice generously with about half of the melted butter. Scoop into 6-8 large biscuits onto your pan, with some space between each biscuit. Brush the tops generously with the rest of the melted butter mixture.

Bake the biscuits for 25-30 minutes, or until they are deep golden brown on top and puffed. Cool for 5-10 minutes, and enjoy warm!