Pre heat oven 475º
Cube the butter and place in freezer until needed
Grease cast iron pan.
Using a food processor, add the flour, baking soda, baking powder sea salt and black pepper, garlic powder, herbs and parmesan cheese. Pulse until blended.
Remove chilled butter from freezer and place cubes into the food processor. Pulse until the butter and flour combine to resemble corn meal
Pour the flour mixture into a bowl and make a well. Pour the cold buttermilk into the well and gently stir to combine. Do not over mix. You may need to use your hands to finish the mixing.
Scoop the dough onto a floured surface and sprinkle with flour. Gently kneed the dough into a circle. Fold the dough in half and reform a circle. Repeat this 2-3 times, until the dough is soft and not too sticky.
Gently pat the dough until it is 1 inch thick. Use a 2 inch biscuit cutter and press into the dough. Do not twist or the dough will not rise as much.
Line the pan allowing the biscuits to touch but not overlap
Bake for 15 minutes. Let cool for 5 then,
Eat and enjoy!