• Whisk together the flour, sugar, baking powder, baking soda, and salt together in a large bowl. Add the cubed butter to the dry mix.
• Use a pastry cutter or your fingers to incorporate the butter into the flour, pinching and rubbing until you get a coarse, crumbly mixture. Add the cheese to the dry mix and toss to combine.
• In a liquid measuring cup, stir together the eggs and buttermilk until homogeneous. Make a well in the center of the dry ingredients and pour in the buttermilk mixture. Gently fold together the wet and dry ingredients until just combined with no streaks of flour, being careful not to overmix.
• The batter can be baked immediately or can rest, covered, at room temperature for up to one hour.
• When ready to bake, preheat the oven to 400℉. Lightly grease a standard muffin tray with baking spray, then use a heaping 1.5-ounce cookie scoop to portion the batter into each tin. Top the biscuits with a bit more cheese, if desired, then bake for around 8-12 minutes or until a toothpick inserted comes out clean.
• Allow the muffins to cool for a few minutes before flipping out of the tin and serving.

For the honey butter

• With a handheld mixer, stand mixer, or whisk, mix the softened butter in a bowl until smooth. Add in the honey and salt, then whip the mixture until light and fluffy. Serve immediately with the cheese biscuits.