• Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
• In a large bowl, whisk together the self-rising flour and baking soda. Add in the cold butter pieces (we cut into small cubes), and cut it into the flour with a pastry blender. Keep mixing for about 5 minutes until it is coarse crumbs.
• In the center of flour mixture, make a well and pour in the buttermilk.
• Stir with a fork just until mixture starts to come together to form a ball of dough with lumps and unevenness. Don’t over-work the dough!
• Transfer dough to a floured work surface. Press into the shape of a rectangle, and then fold the dough into thirds using a bench scraper.
• Press into a rectangle again, flouring the surface. Roll dough with a rolling pin to ½-inch thickness.
• Sprinkle dough with half the grated cheese and half of the green onions.
• Fold dough into thirds. Dust with flour, if necessary, and roll out again to about ½-inch thickness.

Cut out the 12 biscuits:

• Top with remaining cheese and green onions. Fold into thirds and roll out again to about ½-inch thickness. Use a 2-or-3-inch round cutter to cut out 12 biscuits.
• Transfer biscuits to the prepared baking sheet. Brush lightly with buttermilk.
• Bake for 20 minutes, until golden brown and cooked through. Remove and place on a wire rack to cool.