Green Chile Cheddar Biscuits

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
In a large bowl, whisk together flour, baking powder, baking soda, and salt (plus garlic powder and cumin if using).
Cut in the cold butter with a pastry cutter or fingertips until the mixture resembles coarse crumbs with pea-sized bits of butter.
Fold in shredded cheddar, drained green chiles, and herbs if using until evenly dispersed.
Pour in 3/4 cup buttermilk and stir gently with a spatula or fork just until shaggy clumps form. If dry flour remains, add 1–2 tablespoons more buttermilk until the dough holds together; do not overmix.
Turn dough out onto a lightly floured surface. Pat into a 1-inch thick rectangle. Fold in thirds like a letter, rotate, pat back to 1 inch, and fold once more to build layers.
Pat to 1-inch thickness again. Cut biscuits with a 2 1/2–3 inch cutter, pressing straight down without twisting. Gently press scraps together and cut remaining biscuits.
Arrange biscuits on the prepared baking sheet 1/2 inch apart for softer sides or 1 inch apart for crisper edges. Brush tops with buttermilk.
Bake 12–15 minutes, until tall and deep golden with browned cheesy spots. The bottoms should be lightly crisp.
Cool 5 minutes. Serve warm with butter, alongside chili, soups, or eggs. Freeze leftovers once cooled, or store airtight up to 3 days and reheat before serving.