Makes 8-10 biscuits
2 and 1/2 cups flour, plus more as needed for hands and work surface
1 tablespoon baking powder
½ teaspoon baking soda
1 teaspoon salt
½ cup chilled unsalted butter, cubed
1 cup + 2 Tablespoons cold buttermilk, divided
1 cup (about 4 oz) shredded Point Reyes TomaRashi
Butter & hot honey, for serving
Preheat oven to 425°F.
Place the flour, baking powder, baking soda and salt together in a food processor. Pulse a few times until combined. Add cubed butter and pulse about 5 more times until butter resembles coarse crumbs. Pour the mixture into a large bowl.
Fold in the shredded cheese using a spatula. Make a well in the center of the mixture, and pour in 1 cup buttermilk. Fold everything together with a spatula until it begins to come together into a shaggy dough.
Pour the dough and any dough crumbles onto a floured work surface and gently bring together with generously floured hands. Add flour, as needed, to prevent dough from sticking to board or your hands. Flatten dough into a roughly ¾-inch-thick rectangle. Fold one side into the center, then the other side on top. Turn the dough horizontally. Gently flatten into a ¾-inch-thick rectangle again. Repeat the folding again. Turn the dough horizontally one more time. Gently flatten into a ¾-inch-thick rectangle. Repeat the folding one last time. Flatten into the final ¾-inch-thick rectangle.
Cut into 2.5- or 3-inch circles with a biscuit cutter. Re-roll scraps until all the dough is used. You should have about 8–10 biscuits. Arrange in a 10-inch greased cast iron skillet. Make sure the biscuits are touching.
Brush the tops with remaining buttermilk. Bake for 18–22 minutes or until tops are golden brown. Remove from the oven.
Serve hot, split open and slathered with butter and hot honey.
