Preheat oven to 450°F and line a baking sheet with parchment paper.
In a large bowl, stir together 1 cup all-purpose flour, 1 1/2 teaspoons baking powder, 1/4 teaspoon kosher salt, 1/4 teaspoon garlic powder, and 1/8 teaspoon lemon pepper (or regular pepper).
Dice up 4 tablespoons of cold butter, toss it into the flour, then use your fingers to pinch it into the flour until everything’s crumbly and combined. Big butter clumps are A-OK, that’s how we get flaky biscuits!
Toss in 2 ounces (1/2 cup) grated cheddar cheese (or whatever!) and 2 tablespoons minced chives (or 1 tablespoon fresh thyme, or 1 teaspoon of a dried herb you like).
Stir in 1/2 cup whole milk until just combined. Don’t over-stir! The dough will be wet and sticky.
Drop the batter by big spoonfuls (I use an ice cream scoop and made 7 biscuits) onto the lined baking sheet, 1-inch apart. Spray the tops with cooking spray and sprinkle with flaky sea salt.
Bake for 12 to 15 minutes, until the tops are golden-brown and crispy.