Preheat the oven to 375°F. Line two baking sheets with parchment paper, set aside.
In a large bowl, add the flour, sugar, baking powder, and ½ teaspoon salt. Whisk to combine. Add in the shredded cheddar and mix until coated in the flour. Set aside.
In a small bowl, add the egg and lightly beat the egg. Add in the milk and ¼ cup of the cooled melted butter, mix to combine. Add the wet mixture to the dry and stir until just combined, a few lumps is okay, but make sure there are no dry patches.
Evenly dollop 12 portions of the biscuit mix on the baking sheets, about 3 inches apart. Each biscuit equals about ¼ cup of biscuit mix. I like to use a ¼ cup scooper for this.
Bake in the preheated oven for 17-20 minutes until golden brown. While the biscuits are baking, mix a pinch of salt, the garlic powder, and sliced scallions with the remaining melted butter. When the biscuits are done, immediately brush them all evenly with the butter topping. Let cool slightly on a wire rack, serve warm.