preheat oven to 425°F

add cold butter pieces to flour, cut into flour until crumbly (I start with a pastry cutter, but then use my hands, and just rub the butter and flour between my fingers)

add 1/2 C milk, mix together, adding more milk if needed, until mixture pulls from side of bowl and sticks together

add cheese, mix well (it's easier to mix this in with your hands to be sure the cheese is evenly distributed) keep mixing until all/most of cheese sticks in dough, instead of falling back into bowl

roll dough out flat, approximately 1/2 - 3/4 inches thick

cut biscuits from dough, either using biscuit cutter or an upturned glass, repeat steps 5 & 6 until theres only enough dough left for one biscuit, shape by hand & add to others (this one will be the ugly- I mean, 'rustic' biscuit, lol)

place cut biscuits on baking sheet about 1" apart, bake until tops are nicely browned (this took approximately 12 minutes in my oven)

while biscuits are baking, add topping ingredients together in a bowl, stirring well. (this should smell VERY garlicky, and ingredients can be adjusted more or less to your taste)

once biscuits are done, remove from oven and immediately brush tops of biscuits with garlic butter mixture, repeating until it's gone. (make sure you get the herby bits from the bottom of the bowl while brushing! don't leave them behind!)

as soon as they're cool enough to handle, eat & enjoy!

Notes: *this recipe is great for people with egg allergies! - - *even the two pickiest eaters in the house loved these, so they should be a hit as long as garlic isn't a problem ;-)

Caution: if your family loves biscuits, or you're serving more than 4, you might want to double (or triple) this recipe... I got 9 biscuits from this, and with 3 adults eating, we only had 2 left!

Notes II: I adapted this recipe from a recipe I found on the King Arthur Flour website for plain Self-Rising Flour Biscuits.