• Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone mat.
• In a large bowl, whisk together flour, baking powder, baking soda, salt, and any optional seasonings.
• Add the cold cubed butter and cut it into the flour using a pastry cutter or your fingers until it resembles coarse crumbs.
• Stir in the shredded cheddar and optional herbs.
• Add cold buttermilk and mix gently just until a shaggy dough comes together, even if all the flour isn’t incorporated yet. Don’t overmix.
• Turn dough out onto a floured surface and gently pat it into a 1-inch thick rectangle. Fold the dough in half, pat it out again, and repeat this folding process 2–3 times (this helps create flaky layers, and it incorporates the remaining dry flour without over mixing.
• Pat it into a final 1-inch thick round or square, and cut out biscuits using a round cutter or knife. I used a 3-inch round cutter.
• Place biscuits on the prepared sheet, close together for soft sides or spaced apart for crispier edges. Brush with the 2 tbsp of extra buttermilk.
• Bake for 15 or until golden brown.

Garlic Butter Glaze

• Melt the butter with the garlic and mix. Brush on top of the buns as soon as they come out of the oven.