Preheat your oven to 450 degrees F and line a baking sheet with parchment paper or a Sil-Pat. Set aside.
In a large mixing bowl, stir together the flour, chives, and garlic powder until combined.
Make a well in the center of the dry ingredients and add the French Onion dip and 1/4 cup of heavy cream to the well.
Use a fork to combine the cream, dip, and flour mixture. Add the remaining 1/4 cup of cream as needed until all the flour is moistened. (My dough was a touch on the dry side when it was still in the bowl, but as soon as I started needing it everything was perfect.)
Turn the dough out onto a floured non-stick surface and knead it gently 6 times, coating lightly with flour on all sides.
Roll the dough to 1/2-inch thickness. Use a 2 1/2-inch (or 2-inch) round biscuit or cookie cutter to cut the dough into rounds. Re-roll the dough as needed and continue cutting out biscuits.
Place the rounds onto your prepared baking sheet and brush the tops with about half the melted butter.
Bake for 10 minutes. Carefully remove the biscuits from the oven and brush the tops with the remaining butter. Return to the oven and broil for about 2 minutes, or until the top are golden brown. (Watch your biscuits carefully! You don't want them to burn.)
Remove from the oven and serve immediately.
If you don't have self-rising flour on hand you can substitute 1 3/4 cups + 2 tablespoons all-purpose flour mixed with 1 1/2 teaspoons baking powder and 1/2 teaspoon salt.