Preheat the oven to 425F.

In a large bowl, combine the flour, baking powder, sugar, salt and black pepper. Stir to mix together.

Toss in the shredded butter and stir together with a fork to coat all the butter flakes. Using that fork, “mash” or cut in the butter so that it breaks up, creating a crumbly texture. (see note)

Next, pour in the milk and stir until fully combined. Then gently stir in the shredded cheese and chopped dill until just combined. Don’t overmix. The batter should be wet and a little lumpy.

Using a spoon or a muffin scoop, drop the biscuits on a baking sheet about 2 inches apart. They won’t spread much while baking, so if you’d like them a little flatter at this point, use the flat bottom of a glass to gently press down on the top of each biscuit.

Bake for 15-20 minutes until just starting to brown on the bottom. Serve warm or room temperature with salted butter.