Whisk the dry ingredients together (flour, salt, baking soda).

Grate your frozen butter (either using a cheese grater or a food processor with the grate attachment). The key is to work super fast as grated butter will warm very quickly.

Add frozen butter to flour mixture, and mix to combine. The flour and butter should feel very cold to the touch.

Add buttermilk and mix until you have formed the dough.

From this point on, if the butter in the dough feels sticky / warm, take your dough, wrap it in plastic wrap, and put it in the freezer for 10 minutes.

Roll out your dough to a 12”x12” square (no need to be perfect). Fold into thirds: right side folded over 1/3, left side folded on top of that) and then into thirds again in the other direction: top folded down 1/3, bottom folded up on top of that). You should have a thick cube of dough now.

Roll that dough out to 12”x12” again. If it feels warm, cover & freeze for 10 minutes before continuing.

Shred your cheese all over the dough, and then begin rolling it up in a spiral from the bottom (like a fruit roll-up).

Once you have rolled it up, you should have a long piece of dough that is about 1-2in wide and 12in long. Flatten it out so that it is 3in wide.

Cut into 4 pieces, and then cut each of those 4 pieces diagonally for 8 biscuits.

Bake for 18 minutes at 440F on a parchment-lined baking sheet. Rotate the pan halfway to account for any oven hot-spots.

Bonus: I have tried cream cheese as a filling and that works well too, topped with everything bagel seasoning.