Cut in the butter until the mixture is crumbly. If you feel the flour with your hands, you should feel the butter chunks in it. That's the texture you want so don't over mix it at this point.
Add the buttermilk and cheddar cheese. Mix just until combined. The dough will be slightly sticky.
Turn the dough out onto a floured pastry mat and pat it into a horizontal rectangle that is about 1 1/2 inches thick. Fold the left side of the rectangle over the right side and pat it out into a vertical rectangle. Fold the bottom half up to the top and press it out into a horizontal rectangle again. Repeat the steps above 3 times for a total of 6 folds. Be careful not to overwork the dough while you are doing this. The folding is what creates the pretty layers. Sprinkle a little flour on the layers if the dough starts getting sticky, but just pat gently and handle the dough lightly.
After 6 folds, gently pat the dough into a rectangle that is about 1 inch thick. Use a sharp circle biscuit cutter and press down through the dough, then lift up. Do not twist the cookie cutter or shuffle it around. Just push down, then pull straight up. You can also cut the biscuits into squares as shown in the pictures. Use a sharp knife and don't use a sawing motion. Just cut down and pull up.
Place biscuit on a silicone baking mat.
In a small bowl combine the melted butter, garlic salt and Italian seasoning.
Brush the tops of the biscuits with melted butter mixture.
Bake at 475 degrees Fahrenheit for 5 minutes, then reduce the heat to 425 degrees Fahrenheit (without opening the oven) and bake for an additional 8-10 minutes.
Allow the biscuits to sit for 2-3 minutes before serving.
The calories shown are based on the recipe making 15 biscuits with 1 serving being 1 biscuit. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate.