1. Preheat your oven to 400°F (200°C).
2. In a large mixing bowl, whisk together flour, baking powder, salt, and garlic powder.
3. Add the cold butter cubes and use a pastry cutter or your hands to work it into the flour mixture until it resembles coarse crumbs.
4. Pour in the buttermilk and stir until the dough comes together. Be careful not to overmix.
5. Roll the dough out on a floured surface to about 1/4-inch thickness and cut into circles using a biscuit cutter or a glass.
6. In a separate bowl, combine the cooked macaroni and cheese, crab meat, bacon, cheddar cheese, and ranch dressing. Mix well.
7. Spoon a small amount of the mac and cheese mixture onto each biscuit circle, then fold the edges over and pinch to seal, forming a ball.
8. Place the biscuit bombs seam-side down in a cast-iron skillet or baking dish.
9. Bake for 15-20 minutes or until the biscuits are golden brown and cooked through.
10. Garnish with chopped chives before serving.

One tip from my kitchen to yours: make sure your butter is cold and your oven is fully preheated for the flakiest biscuits.