Turn oven on and set to 350℉.
Combine the flour (140g), egg (1), evaporated milk (126g), and baking powder (½ teaspoon) just until combined. Add in the cheddar (30g) and Parmesan (30g) just until combined. (You don't want to work it too much.)
Line a sheet pan with parchment paper.
Drop the batter by ½- to 1-teaspoon dollops. They shouldn't spread much, so don't worry about crowding a bit.
Bake for 10-12 minutes until golden.
Optional: Pop on the broiler at 350℉ and broil for 2 minutes to get the top crunchier. This is the part I'm working on: Trying to get them crunchier. An air fryer may come into play at some point.
Store in an air-tight container for up to a week.