Preheat your oven to 450°F (220°C). Line a baking sheet with parchment paper.

In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt.

Using a pastry cutter, two forks, or your fingertips, work the cold butter into the flour mixture until it resembles coarse crumbs with a few pea-sized pieces of butter remaining. If using your hands (the best kitchen tools!) be sure to work quickly as the heat from your body will begin to warm the butter and we do not want that.

Fold in the shredded cheddar cheese until evenly distributed.

I always start with 3/4 a cup and I put actual ice in it to make it that much colder (do you see the pattern of needing things extra cold in this recipe? it is so important for flaky biscuits!). Slowly add and mix in the water until the dough just comes together.

Turn the dough out onto a lightly floured surface and gently pat it into a ¾ to 1-inch thick rectangle. Fold the dough in half, rotate it, and pat it down again. Repeat this folding process 2-3 times to help create flaky layers.

Use a biscuit cutter or glass to cut out biscuits. Press straight down—don’t twist—or you’ll seal the edges and prevent rising. If your biscuit cutter won't come off the dough easily give it a gentle shake back and forth.

Place the biscuits close together on the prepared baking sheet (they help each other rise!). Bake for 10-12 minutes, or until golden brown. Keep your eye on them because they will go quickly!