Preheat oven to 400 degrees F. If you have a baking stone, use it; if not, cover a cookie sheet with foil (shiny-side-down) and lightly spray surface.

In a large bowl, combine flour, baking powder and 1-1/2 teaspoons of the garlic salt. Mix dry ingredients lightly with a fork.

Cut 3/4 of the butter into small, tablespoon-sized cubes and cut them into the dry ingredients until well-incorporated. When a crumbly mixture is achieved, stir in the cold milk only until evenly wet. Do not overmix.

Fold the shredded cheddar cheese and half of the chives (or parsley) into the mixture. Place biscuit dough in large, round dollops on the baking surface. Make each biscuit roughly 1/4 cup in size and position about 1″ or so apart.

Bake biscuits for 15-18 minutes or until one feels mostly firm to the touch or flecks of tan have begun to dot the surface of the dough.

While biscuits are baking, sprinkle remaining garlic salt and chives/parsley over the remaining 2 tablespoons of butter and microwave mixture for 20 seconds or until melted.

As soon as the hot biscuits come out of the oven, brush the tops with butter/seasoning mixture. Serve immediately.

Refrigerate any leftover biscuits up to 3 days in an airtight zipper bag. Microwave cold biscuits to soften them up again. They reheat amazingly!