Directions

1. Preheat the oven to 425F. Line a baking tray with parchment paper.
2. Add the flour, Montreal Steak and Chop Seasoning, baking powder and sugar in a food processor, pulsing until combined.
3. Add the butter and pulse until it resembles a sandy, pebbly mixture. Transfer to a large bowl. Note: this can be done by hand or using a pastry cutter, if preferred. 
4. To the bowl, add the cheddar cheese, mixing gently to combine. Make a well in the center, and add 1 cup buttermilk. Use a large spoon or spatula to fold. Do not overwork the dough, it will be shaggy and crumbly.
5. Generously flour your work surface. Tip the dough onto the floured surface. Flatten the dough into a rectangle, about ¾-inch thick. Fold into thirds, and flatten again. Turn the dough 90 degrees, and fold into thirds again. Turn the dough again, and repeat the folding and flattening once more.
6. Use a biscuit cutter or glass to cut 3-inch circles. Note: don’t twist the glass, this prevents the biscuit from rising. Re-roll the scraps until all dough is used.
7. Transfer to the parchment lined sheet, with the biscuits touching.
8. Brush the tops with remaining buttermilk.
9. Bake for 20-22 minutes, or until golden brown.