Preheat the oven to 425°F. Line a baking sheet with parchment paper. Combine the cheese and fresh herbs in a bowl.

Combine the flour, salt and baking powder and soda in a second bowl. With your fingers or a pastry cutter, work the butter into the flour mixture until thoroughly distributed. Now mix in half the cheese/herb mixture. Gently mix in the buttermilk until a ragged dough forms, then turn it onto a floured surface. With floured hands, shape the dough into a ball, and then flatten it into a 3/4” to 1” thick disk. Cut the dough into 3” rounds and place on the baking sheet. Gather up the scraps of dough, and press and cut into biscuits as well.

Brush each biscuit lightly with beaten egg. Top each biscuit with some of the remaining cheese/herb mixture. Bake biscuits in the middle of the oven for 15 to 16 minutes, or until puffed and golden.