Preheat oven to 425F. Spray a large cast iron skillet with nonstick cooking spray, or line a baking sheet with parchment paper or Silpat.

Place buttermilk in the freezer, and chill until it is very cold, about 10 minutes.

In a large bowl, whisk together flour, baking powder, baking soda, sugar, salt, rosemary, cayenne powder, and garlic powder.

Once the buttermilk is chilled, stir the melted butter into the buttermilk. The butter should form into small globs in the milk.

Stir the buttermilk mixture into the flour until just combined. Fold in cheese and tomatoes.

On a clean, floured work surface, roll out the dough and pat down until it’s about 1 1/2 – 2 inches thick. Using a 2 1/2 or 3 inch biscuit cutter, cut out the biscuits. Place the biscuits on the prepared baking sheet.

Bake for 18-20 minutes, or until biscuits are lightly browned.

Enjoy warm!