Preheat the oven to 425℉. Line a large baking sheet with parchment paper.

Whisk the flour, sugar, salt, baking powder, baking soda, and garlic powder together in a large bowl. Cut the cold cubed butter into the flour mixture using a pastry cutter until the pieces of butter are the size of peas. Stir in the shredded cheese.

In another bowl, whisk together the buttermilk and egg. Add to the flour/butter mixture and gently fold with a spatula until the dough just starts to come together. Turn the contents of the bowl onto the countertop and knead just until the dough comes together. Do not overmix!

Roll the dough out on a lightly floured counter to about ¾-inch thickness. Cut out the biscuits using a lightly floured medium-sized cookie cutter (2 or 2.5-inch diameter). (Try to push the cutter directly down into the dough and avoid spinning the cutter to release the dough.) Or slice into 18 square/rectangular biscuits. Place the biscuits on the prepared baking sheet, leaving some room between each biscuit.

Bake in the preheated oven for 10-12 minutes or until lightly golden. Stir together the melted butter, minced garlic, and Italian seasoning until combined. Brush over the hot biscuits as soon as they come out of the oven. Serve immediately. Enjoy!