Preheat oven to 425°F.
In your mixing bowl, mix together the flour, baking powder, chives, seasoned salt, garlic powder, and onion powder.
Add the heavy cream and two tablespoons of melted butter. Mix together until it forms a dough ball.
Knead the dough ball for 30 seconds or so, to fully incorporate the flour.
Add in the cheese (I like a 50/50 mix of cheddar and monterey jack) and knead more to combine.
On a lightly floured surface, roll or flatten the dough to be about ¾" thick. Using a cookie cutter, cut as many round biscuits out of it as possible. Be careful not to twist the cutter!
With the remaining dough, roll it back into a ball, re-flatten, and re-cut. If you have any excess, it can make one sad, sprawled-out biscuit to use it up.
Place each dough round on your baking sheet lined with your silicone mat (or parchment paper).
In a small bowl, melt the remaining two tablespoons of butter and mix in a bit more garlic and onion powders. Brush the tops of each biscuit generously.
Bake the biscuits for 15 minutes, rotating your baking sheet halfway through so they bake evenly. Let cool slightly, serve, and enjoy!