Yield: makes 8 two-inch biscuits
Measure out buttermilk and leave if fridge until ready to use. Keep cut butter in fridge until ready to use. Preheat oven to 400 degrees F. Line baking sheet with parchment paper and set aside.
In a small sauté pan, add 2 tsp of olive oil. Once warm, add sliced leeks. Cook until leeks have softened and are aromatic. Set aside.
In a large bowl, whisk together flour, sugar, baking powder, and salt. Cut in chilled butter using a pastry blender (or your hands or two forks) until flour mixture resembles crumbly, coarse sand.
Add shredded cheese and cooked leeks. Toss to combine.
Pour in cold buttermilk. Using a large sturdy spatula, fold together until dough forms.
Turn dough onto a lightly floured surface and knead together to form a ball. Roll or pat out to 3/4-inch thickness.
Cut biscuits using a 2-inch cutter dipped in flour. Arrange biscuits on prepared baking sheet. Gather remaining dough and roll out again.
Bake for 15-18 minutes until bottom of biscuit is a nice golden brown. Transfer to wire rack and let cool slightly. Serve warm.