Preheat oven to 450°F.

Line a baking sheet or cake pan with parchment paper or lightly butter the surface (1 tsp melted)

For moister, fluffier biscuits place them close together in a cake pan.

For crispy biscuits set 1/2" apart on baking sheet

Combine the flour, baking powder, and salt in a bowl.

Add the shortening and cut it into the dry ingredients using 2 knives or a pastry blender, or your hands.
Work the shortening in well, until it is reduced to pea-sized pieces.

Add the buttermilk and mix briefly, just to incorporate it.

Do not overwork the dough

Gently mix in the cheddar and black pepper.
The dough will be very sticky

Place dough on a smooth well-floured surface and pat with your hands to about 3/4" thick.
Cut the biscuits with a 2" round glass or cutter.
Dip cutter into flour between cuts to keep from sticking.
Place biscuits on the sheet or pan.

The remaining dough may be gently gathered and rolled out again for more biscuits.

Brush the tops with the remaining melted butter.

Bake for approx 10 min, or until tops are golden brown.
Remove and serve warm.