This is probably the best cheese biscuit on this site but here are a few suggestions. As written it says to use chilled butter - this is critical. Even better, cut in butter until it is about the size of small peas then put in fridge for an hour to make sure it is totally cold. Mix very lightly and handle as little as possible. You can use cheeses of your choice and Swiss and old cheddar make a good combination. To achieve nice high and flaky biscuits they require some care and TLC.
Very good biscuits, the dough was easy to handle and cut out. DD1 liked them too. Thanks for sharing!