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Preheat your oven to 450°F (230°C). Line a baking sheet with parchment paper and lightly spray it with nonstick spray.
In a large mixing bowl, combine the flour and salt. Add the diced butter and use your fingertips to rub it into the flour until the mixture resembles coarse crumbs.
Mix in the shredded cheddar using your hands. Distribute the cheese evenly throughout the dough.
Pour in 6 tablespoons of water and sprinkle in the cayenne pepper. Stir with a fork until the dough starts to come together. Add an extra tablespoon of water if needed to form a soft, workable dough.
Transfer the dough to a floured surface and roll it out to ¼-inch thickness. Cut into 3-inch rounds using a biscuit cutter or the rim of a glass. Gather and re-roll any scraps to use all the dough.
Use a fork to prick each biscuit about 10 times—this helps prevent puffing while baking. Arrange the rounds on your prepared baking sheet.
Bake for 15 minutes, or until the biscuits are lightly golden. For extra crispiness, bake for 1–2 minutes longer.
Let the biscuits cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Serve warm or at room temperature.