Biscuits:

1. Preheat your oven to 425°F (218°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl or food processor, combine the flour, sugar, salt, baking powder, and garlic powder. Add the butter and pulse a few times until the butter is broken down into large, pea-sized pieces. Alternatively, combine the dry ingredients in a large mixing bowl and use a pastry cutter or two forks to cut the butter into the flour.
3. Transfer the contents of the food processor to a large mixing bowl. Using a fork, mix in the cheese, if using, then add the buttermilk and mix until a rough, cohesive dough forms. If the mixture seems too dry, add additional buttermilk 1 Tbsp at a time until the dough begins to come together. The dough should remain relatively dry and shaggy, so avoid adding enough liquid to make it tacky.
4. Turn the dough onto your work surface. Using a bench scraper, gently bring the dough together into a single mass. Try to handle the dough as little as possible to prevent the butter from melting. Use your bench scraper and rolling pin to minimize direct contact with your hands.
5. Using a rolling pin, roll the dough into a 10 × 14-inch (25 x 36 cm) rectangle, flouring the surface as needed to prevent sticking. Using your bench scraper, fold the short ends toward the center in thirds, like folding a letter, overlapping the ends to create three layers. Rotate the dough 90 degrees and repeat the letter fold. Roll the dough out again into a rectangle at least 1 inch (2.5 cm) thick. Repeat the folding process once more, rolling the dough out to at least ¾ inch (1.9 cm) thick after the final fold. The dough should become more cohesive with each fold. If it remains crumbly, gently bring it together with one additional fold, taking care not to overwork it.
6. Using a 3–3.5-inch (7.6-8.9 cm) biscuit cutter, cut out the biscuits by pressing straight down without twisting the cutter. Gather any scraps, gently press them together, roll them back out to ¾ inch (1.9 cm) thick, and repeat until all the dough has been used. Place the biscuits evenly spaced on the prepared baking sheet and lightly brush the tops with buttermilk. Bake for 15–18 minutes, until the tops are deep golden brown and the biscuits are cooked through. 

‍Assembly:

1. While the biscuits bake, prepare the garlic butter, if desired. Melt the salted butter in a small saucepan over medium heat. Remove the pan from the heat as soon as the butter has melted, then stir in the finely chopped garlic.
2. As soon as the biscuits come out of the oven, brush each one with the garlic butter. Transfer the biscuits to a wire rack to cool slightly. Top with flaky salt and honey to taste if desired. Serve warm and enjoy!