Adapted from a Williams-Sonoma recipe
2 cups all-purpose flour, plus more as needed
1 Tbs. baking Powder
1 1/4 tsp. kosher Salt
2 tsp. Sugar
8 Tbs. (1 stick) cold unsalted butter, cut into 8 pieces
1 cup grated Parmigiano-Reggiano cheese
1/4 teaspoon Garlic powder
2 Tbs. chopped fresh flat-leaf Parsley
3/4 cup plus 2 Tbs. Buttermilk
2 Tbs. unsalted Butter, melted (for brushing)
To make the biscuits: In a large bowl, whisk together the 2 cups flour, the baking powder, salt and sugar. Using a pastry blender or 2 knives, cut in the butter until pea-size crumbs form, then use your fingers to smear the butter into flat disks. Stir in the cheese, chives and parsley. Stir in the buttermilk until the dough just comes together.
Transfer the dough to a floured work surface and roll out into a 9 1/2-by-11-inch rectangle. Fold the dough into thirds, rotate 90 degrees and roll out into the same-size rectangle. Fold again into thirds, rotate 90 degrees and roll out into a 7-by-9 1/2-inch rectangle about 1/2 inch thick. Using a floured 2 1/2-inch biscuit cutter, cut out the biscuits. Gather up the scraps, reroll the dough and cut out more biscuits. You should have 13 biscuits.
Preheat an oven to 425ºF.
Arrange the biscuits on a greased baking sheet and brush with the melted butter. Transfer to the oven and bake until the biscuits are golden brown and a toothpick inserted into the center of a biscuit comes out clean, 20 to 25 minutes. Let rest for 15 minutes before serving. Serves 8 to 10.