Preheat oven to 500°F.

Using a ⅓-cup measure, pack the cheese into 6 balls. Set cheese aside.

Using a food processor, add 2½ cups of flour, sugar, salt, baking powder and baking soda; pulse several times until well combined.

Cut 4 Tbsp of cold butter into ¼” cubes. Add cubes to food processor and pulse several times until mixture resembles a coarse cornmeal.

Transfer flour mixture into a large bowl and add buttermilk; gently stir until just combined.

Sprinkle remaining 1 cup of flour evenly onto a rimmed baking sheet.

Spray a ½-cup measure with nonstick baking spray. Scoop out the dough into (6) ½-cup balls and drop dough onto the flour-covered baking sheet. Sprinkle some of the excess flour on the pan on top of the balls of dough.

Working with one piece of dough at a time, flatten dough into a 3½” wide circle. Place one of the shredded cheese balls (from above) into center of the dough. Gently wrap the edges of the dough up and around the cheese. Pinch the top of the dough together to seal. (Tip #1: Feel free to dip your hands into the excess flour on the baking sheet as needed to prevent dough from sticking. Tip #2: Inspect the dough ball to make sure you can’t see any cheese – this is necessary to make sure the cheese stays inside the biscuits as they bake.)

Place biscuits in a 9” cast iron skillet.

Melt the remaining 2 Tbsp of butter and brush the tops of the biscuits with melted butter.

Bake at 500°F for 5 minutes.

Reduce oven temperature to 450°F and continue baking for 15-17 minutes, or until biscuits are golden brown in color.

Remove skillet from oven and let cool for 2-3 minutes. Transfer biscuits to a large plate and let cool for 5 minutes before serving.