In a large bowl, whisk together the baking powder, baking soda, sugar, salt, and flour until well combined. Stir in the cheese and scallions. In a separate medium bowl, whisk together the butter, buttermilk, and eggs. Pour the wet ingredients into the dry ingredients and fold until just moistened through.

Heat a classic, non-belgian waffle iron and brush with neutral oil. Add about 1/2 a cup of waffle batter (I use an ice cream scoop with a release lever to make things easy) to the waffle iron and cook until golden brown. Keep finished waffles warm on a wire rack in a 200F oven while the remaining waffles cook. Enjoy right away, or freeze and reheat in a 350F oven later!