LIght and flaky biscuits that burst with buttery flavor. These biscuits won't ever see shortening touching their bowl.
Preheat the oven to 425° F. Mix the flour, baking powder, sugar and salt in a wide-rimmed bowl.
Cut butter into smaller chunks and refrigerate for a few minutes. Cut butter into the dry mixture. Cut until the mixture is a coarse texture similar to cornmeal.
Lightly mix in 3/4 cup of shredded cheese.
Build a well in the middle of the mixture. Using your hand, lightly mix in the milk. Do not over mix, the dough should be flakey.
Roll the dough out to about an inch thick and cut into about 3-inch rounds. Place biscuits in a cold cast iron skillet. If making for a breakfast casserole, you can cut them into 2-inch squares and place squares in a baking dish.
Bake biscuits for about 15 to 20 minutes or until the tops just turn light golden brown. Remove the biscuits from the cast iron pan as they will keep cooking from the bottom.