I got the recipe from the February 2011 edition of FOOD Magazine (Philippines), using sharp cheddar cheese. By adding nutmeg, the biscuits really turned into more cheesy.
1 and 2/3 cups all purpose flour
1 and 1/2 cups grated sharp cheddar cheese
100g soften butter (I used 1 stick, but in the recipe is 1/2 cup)
3-5 tablespoon fresh milk (or water)
pinch of ground nutmeg
pinch of cayene (optional)
The taste is really cheesy, flaky, and crunchy.