Preheat oven to 350 degrees F.
In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
Blend the cold butter into the dry ingredients-Josh used his hands to do this. Blend until the mixture has pea size chunks of butter left. It will be crumbly and that is a good thing. You want to see little pieces of butter. Don't over blend.
Pour in the buttermilk and stir with a wooden spoon. Gently mix, just until the ingredients are moist. Don't overmix.
Gently stir in the cheese, garlic, and cilantro. Just until they are mixed throughout.
Line a baking sheet with parchment paper or a Silpat. With a spoon, scoop the biscuits onto the baking sheet. For jumbo biscuits-use about 1/3 cup of dough. For smaller biscuits-use about 3 Tablespoons of dough. Bake the jumbo biscuits for 15-18 minutes. Bake the smaller biscuits for 12-15 minutes. You want them to be golden brown on top and on the bottoms.
Remove from oven and let cool on a wire rack. Serve warm.