Super savory cheddar cheese biscuits

Grate frozen butter into the sifted self-rising flour. Stir to combine until the butter is fully coated by flour. 

Add shredded cheddar cheese, garlic powder, onion powder, and MSG (if using) to the flour and butter mixture. Stir. 

Put the bowl in the freezer for 10 minutes 

Combine buttermilk to bring it together as a dough. Stir no more than 15 times. Overworking the dough at this stage could cause your finished biscuits to be more tough.  

On a floured surface dump out the dough and roll with a flour-dusted rolling pin. Dust lightly with flour as needed when the dough gets sticky. Fold the dough over on itself five different times creating layers. 

Roll dough to 1/2 to 3/4 inch thick.

Cut biscuits into circles or squares and place on parchment paper lined baking sheet. When cutting, you do not want to twist the cutter. Twisting while cutting will ruin the layers that you created with folding. 

Placing your cut biscuits next to each other (touching) on the sheet pan will help them rise taller. 

Bake at 475 degrees for around 14 or 15 minutes. You might want to check around the 12-minute mark to ensure they're not browning too much. Everyone's oven is different. 

When biscuits are done, transfer them off your baking pan onto a cooling rack to prevent the bottoms from cooking further. Paint or spoon the melted butter over the tops of each biscuit while they are cooling.