Preheat your oven to 425 degrees. Line a baking sheet with parchment paper and set aside.
In a large bowl, whisk the flour, sugar, baking powder, baking soda, salt, 1/2 cup of the cheese, rosemary and thyme.
Add the cold butter, and use a pastry blender to cut the butter into the dry ingredients until the mixture resembles coarse cornmeal, with a few larger pieces here and there.
Add the buttermilk and olive oil (if desired) to the bowl and use a rubber spatula to mix the ingredients together until they are just combined. Knead the dough in the bowl until all the dry ingredients are completely incorporated and the dough forms a relatively smooth ball.
Divide the dough in half and flatten each half into two disks, approximately 7 inches in diameter. Cut each round into 6 wedges. Place onto the baking sheet and brush with the melted butter, and sprinkle the remaining 1/4 cup of cheese.
Bake for about 10 to 15 minutes, or until the tops and bottoms are golden. Serve warm at room temperature.