Paula Deen's Pepper Jack & Chive Biscuits

2 cups all-purpose flour

1 tablespoon sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
6 tablespoons cold butter, cut into small bits
1 1/4 cups shredded pepper jack cheese (5 ounces)
1/4 cup finely chopped fresh chives
1 cup buttermilk (I ended up having to add at least 1/2 cup more of buttermilk because 1 cup left the dough way too thick)

Preheat oven to 425°. Grease a baking sheet with butter, oil, or cooking spray. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Cut in the butter with a pastry blender, your hands, or two knives. Add 1 cup of pepper jack cheese and the chives to the flour mixture and combine. Using a rubber spatula, fold the buttermilk into the flour mixture until all the flour is moistened. Using an ice cream scoop or a large spoon, scoop the mixture and place on the prepared baking sheet. Sprinkle the remaining 1/4 cup cheese over the biscuits. Bake until light golden brown and firm to the touch, 10-13 minutes.

This recipe is from Paula Deen's "Southern Cooking Bible"