Preheat and prep: Heat your oven to 425°F (220°C). Line a baking sheet with parchment paper.

Mix dry ingredients: In a large bowl, whisk together flour, baking powder, baking soda, salt, and garlic powder.

Cut in the butter: Add the cold butter cubes. Use a pastry cutter or your fingertips to work the butter into the flour until you have pea-sized pieces. Keep it a bit chunky for flakiness.

Add cheese and herbs: Fold in the shredded cheddar and chopped herbs until evenly distributed.

Pour in buttermilk: Make a well in the center and add 3/4 cup cold buttermilk. Stir with a fork just until the dough comes together. If it’s too dry, add buttermilk 1 tablespoon at a time. The dough should be slightly sticky but not wet.

Turn out and shape: Lightly flour your counter. Gently pat the dough into a rectangle about 1 inch thick. Fold it over itself like a letter, turn it 90 degrees, and pat it out again. Repeat this folding 2–3 times to build layers.

Cut biscuits: Pat into a final 1-inch-thick slab. Use a 2.5-inch round cutter for classic biscuits, pressing straight down without twisting. Or cut into squares with a knife to avoid scraps.

Arrange on tray: Place biscuits on the baking sheet, spacing them about 1 inch apart for crisper sides, or nestle closer for taller, softer sides.

Top and bake: Brush with egg wash if using. Bake 12–16 minutes, until risen and golden brown on top with melty cheese peeking through.

Finish and serve: Brush with melted butter while hot for extra sheen and flavor. Cool slightly on a rack and serve warm.