Cheddar Cheese Biscuits

Preheat oven to 425°F. Line a large rimmed baking sheet with parchment paper; set aside. Gather all ingredients.

Whisk flour, baking powder, and salt together in a large bowl. Cut in butter using a pastry blender or 2 forks until mixture is crumbly and butter is pea-sized. Fold in Cheddar and Parmesan until evenly dispersed.

Create a well in the center of flour mixture; add 1 cup plus 3 tablespoons of the buttermilk. Use a rubber spatula to stir until a shaggy dough forms. (The dough will be slightly sticky.)

Turn dough out onto a very lightly floured work surface. Pat and shape dough into a 7- x 5-inch rectangle. Fold dough rectangle into thirds (like a letter); using a rolling pin lightly dusted with flour, gently roll dough back into a (7- x 5-inch) rectangle (1-inch thick), very lightly flouring work surface and top of dough as needed. Repeat folding and rolling procedure twice more.

Trim 1/4-inch from edges and discard. Cut dough into 8 (3- x 1 3/4-inch) equal pieces. Place on prepared baking sheet, leaving about 1/2-inch space between each biscuit. Brush tops with remaining 1 tablespoon buttermilk, and sprinkle with flaky sea salt, if desired.

Bake in preheated oven until tops are golden brown and biscuits are cooked through, 18 to 20 minutes.