The cold butter really does the trick, making for fluffy, soft biscuits. Freeze the half stick before chopping, and leave it in the freezer even after chopped, until you’ve mixed the cheese with the garlic powder and Bisquick. Try to chop it into thin slices and then slice those for very small pieces of frozen butter. Mix them in just before the milk, making sure not too many are sticking together. This helps even out the consistency of the moisture pockets the butter provides, making for the perfect texture