This is our favorite Sunday morning breakfast. Easy and delicious.
2 c. flour 1/2 tsp. baking soda 2 tsp. baking powder 1 tsp. salt 5 T. unsalted butter 1/2 c. grated cheese (we use cheddar but you could probably use many varieties like jalapeno jack) + extra for the top 1 c. low-fat buttermilk (I keep buttermilk powder on hand, then all you have to do is mix it with water)
Preheat oven to 425. Place a 10" cast iron skillet in the oven to heat (I use two since it makes more biscuits than one skillet can handle)
Whisk together flour, baking soda, baking powder and salt in a mixing bowl. Cut in 4 T. butter using a pastry blender or two butter knives, until it reaches a crumbly consistency. Stir in the cheese, Make a well in the middle of the ingredients and pour in the buttermilk. Stir until just moistened, adding an extra T. of milk if needed.
Using a pot holder, remove the hot skillet from the oven and place T. butter in it. Swirl to melt the butter. When butter has melted, use 1/4 cup to drop batter into the pan. It's okay if the biscuits touch. Bake 14-15 minutes until lightly browned and sprinkle with extra grated cheese and put back in for 1-2 minutes until melted.