In a large bowl, mix together all of your dried ingredients. This includes the flour, baking powder, baking soda, sugar, salt, smoked cheese, scallions, and black pepper. Use a whisk to evenly mix the ingredients.
Next, rub in the cold and cubed butter. Work the flour into the butter until there is no flour left uncoated. The consistency and feel of it should be completely changed into small and fluffy pellets of dough. Be careful not to overmix the dough. You want pea-sized chunks throughout your dough base.
Following this, add the buttermilk and gently fold it with your hand. Fold the biscuit dough over itself until it has just combined.
Scoop the dough with an ice cream scoop into 4 oz uniform domes.
Gently place these on a greased baking tray. Spray the tops with butter and chill for 30 minutes in the refrigerator. We want the butter within the biscuit dough to chill down before going in that hot oven!
Bake these biscuits at 375 degrees F for 15-20 minutes (depending on your oven). They will be ready when you gently press into them and the biscuit springs back to shape. When they come out of the oven, sprinkle with salt and finish with honey.