Preheat oven to 450 F (230 C) and line a baking tray with parchment paper.
In a large bowl hand whisk together flour, salt, baking powder, baking soda, garlic and rosemary.
Add butter pieces and using a pastry cutter, mix butter into flour until resembles a cornmeal texture with small pea size bits of cold butter.
Using a wooden spoon or rubber spatula, stir in tomatoes, cheddar cheese, and buttermilk.
Gently pack biscuit dough together and transfer onto a floured surface.
Gently, gently pat the dough out until it's about 1/2 inch thick.
Fold the dough about 3 times, gently press the dough down to a 1 inch thick.
Cut the rectangle in half with a sharp knife and then each half into thirds for 9 square biscuits.
Place biscuit squares onto parchment paper lines baking tray spacing 2 inches apart.
Bake biscuits for 14-15 minutes until fluffy and golden brown on edges.
Brush biscuits with melted butter and serve warm.