Line a baking sheet with parchment paper and set aside.
Place flour, baking powder, 1 1/2 tsp. Ranch Revolution, salt and sugar in a large mixing bowl.
Using a pastry cutter, or your cold fingertips, cut butter and goat cheese into the dries until the butter and cheese are about the size of tiny peas.
Stir in 1/4 cup grated Parmesan (and the feta if you are using it)
Stir in buttermilk with a fork or wooden spoon and mix until all dries and milk are incorporated into a dough.
Roll dough out onto a floured cloth or cutting board to about 1-inch thick.
Fold dough in half and roll out again.
Cut the biscuits and sprinkle remaining Parmesan and a small sprinkle of Ranch Revolution on top. Place onto the prepared baking sheet. Refrigerate for at least 15 minutes.
While the dough is chilling, preheat the oven to 400° F.
Remove chilled biscuits from the refrigerator and bake for approximately 14-16 minutes, or until the cheese and tops are golden-brown.
These biscuits freeze very well for several weeks, too. Just thaw for about 10 minutes before reheating to serve.