Using a box grater, shred butter. Place into a bowl and place the butter into the freezer.

Measure the flour, salt, garlic powder and baking powder into another bowl and place into the freezer as well.

Allow ingredients to remain in the freezer for about 15 minutes.

Preheat your oven to 425° F. Line a baking sheet with parchment paper. Set aside.

In the bowl of your food processor pulse the dry ingredients.

Add in the cold butter. Using the pulse on your food processor to incorporate the ingredients until just combined.

Add in the cheese and bacon, and pulse again to incorporate.

While running the food processor briefly, pour in the buttermilk. Do not over-mix. You should have a dough that is shaggy and wet with patches of dry.

Remove the mixture from the bowl and use your hands to gently incorporate the dry portions into the dough. You’ll want to work quickly, so your hands do not warm up the dough.

Fold the dough over onto itself until it mostly comes together into a pile then chill in refrigerator for 10 minutes.

Turn the dough out onto a lightly floured surface and pat it into a 1” thick rectangle.

Using a sharp biscuit cutter, cut out circles, making sure NOT TO TWIST as you cut. Twisting closes the seam of the biscuit and prevents the biscuit from rising into pretty layers.

Place the biscuits onto prepared baking sheets so that they are barely touching; this will give them a little support while they rise.

Brush the tops with melted butter.

Bake in preheated oven for 15-17 minutes, or until golden brown.