Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.

To make the biscuits, in a large bowl, whisk together the flour, baking powder, salt, sugar, baking soda, oregano, basil, and red pepper flakes. Add the cold butter and use your fingers to rub it into the flour mixture until it resembles coarse crumbs the size of peas. Stir in the crumbled feta and sun-dried tomatoes until evenly distributed. Add in the buttermilk and stir with a wooden spoon or rubber spatula until everything is evenly moistened. Transfer to a lightly floured work surface and gently knead a few times to bring it all together. Roll out to a 1-inch thick rectangle and cut with a 4-inch round biscuit cutter. Rework the dough and cut out any remaining biscuits. Transfer to the prepared baking sheet and chill in the freezer for about 10 minutes. Brush with melted butter and sprinkle with Za'atar seasoning. Bake until golden brown on top, about 20 to 25 minutes. Remove from oven and let cool slightly before serving with the herby butter (recipe follows). Enjoy!

To make the herby butter, place all of the ingredients in a food processor and process until well blended and smooth. Use immediately or chill until ready to use.