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Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
Whisk together self-rising flour and baking soda in a large bowl. Add cold butter and cut it into flour with a pastry blender until mixture resembles coarse crumbs, 5 to 7 minutes. Make a well in the center of flour mixture and pour in buttermilk. Stir with a fork just until mixture starts to come together to form a shaggy dough.
Transfer dough to a floured work surface. Press into a roughly shaped rectangle. Fold into thirds using a bench scraper. Press again into a rectangle, flouring the surface if dough seems sticky. Roll dough with a rolling pin to ½-inch thickness.
Sprinkle dough with ¼ cup cheese and ⅛ cup green onions. Fold dough into thirds. Dust with flour, if necessary, and roll out again to about ½-inch thickness. Top with remaining ¼ cup cheese and ⅛ cup green onions. Fold into thirds and roll out again to about ½-inch thickness. Use a 2- or 3-inch round cutter to cut out 12 biscuits.
Transfer biscuits to the prepared baking sheet. Brush lightly with buttermilk. Sprinkle the tops with about 1 teaspoon cheese.
Bake in the preheated oven until cooked through and golden brown, about 20 minutes. Transfer to a wire rack to cool.