Preheat the oven to 425°F and line a baking sheet with parchment paper.

In a large bowl, whisk together the flour, baking powder, sugar, and salt.

Grate the cold butter directly into the flour mixture or cut in with a pastry cutter until the mixture resembles coarse crumbs with pea-sized pieces of butter.

Stir in the shredded cheddar and chopped garlic scapes until evenly distributed.

Pour in the cold buttermilk and stir gently with a fork until just combined — the dough will look shaggy and that's fine.

Turn the dough out onto a lightly floured surface and pat gently into a 1-inch thick rectangle. Fold it once, then pat back to 1-inch thick.

Cut into rounds using a 2.5-inch biscuit cutter, pressing straight down without twisting.

Place the biscuits on the prepared baking sheet with edges touching for softer sides, or spaced apart for crispier edges.

Brush the tops with melted butter and a pinch of garlic powder if desired.

Bake for 12-14 minutes until the tops are deeply golden and the biscuits have risen well.

Brush with a little more melted butter right as they come out of the oven and serve warm.