Preheat oven to 425°F. Grease or spray a 9-inch cake pan and set it aside.

Take 1/3 cup of the cheese and squeeze and roll it into a ball. Repeat with the remaining cheese. (You should get six balls of cheese.)

Place 2-1/2 cups of flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Using a pastry cutter, cut in the four tablespoons of butter until the mixture resembles coarse cornmeal. Stir in the buttermilk just until combined.

Evenly sprinkle the remaining 1/2 cup of flour on a clean work surface. Using a measuring cup sprayed with cooking spray, measure out 1/2 cup of the dough and place it on the floured area. Continue portioning out all of the dough. You should get six balls of dough.

With floured hands, flatten one piece of the dough on the baking sheet into a 3-1/2 inch circle. Carefully pick up the dough round and place one ball of cheese in the center. Gently pull the edges over the cheese, and pinch together the seams. Place the dough ball in the prepared cake pan. Repeat with the remaining dough and cheese, placing five biscuits around the outside with one in the center. Brush the tops of the biscuits with 2 tablespoons of melted butter.

Bake for 15-20 minutes or until the tops are golden brown.

Allow the biscuits to cool in the pan for five minutes before inverting them onto a plate. Break the biscuits apart and turn them right-side up. Brush the tops with the remaining one tablespoon of butter before serving.