In a small bowl, combine milk and pimentos.

In a large bowl, toss together flour, butter and cheese, making sure to coat the butter and cheese with the flour. With your hands or a pastry blender, work the mixture together quickly until the butter pieces are flaked into the dough. {I used the "snap" method where you rub your fingers together like you're snapping.} The goal is to get the butter incorporated into the dough without melting it too much.

Add a little bit of the milk mixture at time and, with hands or a wooden spoon, stir it together until it is just moistened. You don't want to use too much liquid. A shaggy dough {with a bit of flour left at the bottom of the bowl} is just fine for now.

On a well-floured surface, turn out the dough {which may still be a bit crumbly} and quickly squish it together just enough times to create a dough that holds the shape of a ball. {If you need to add a few splashes more of milk, go ahead.}

Place each biscuit onto the parchment-lined baking sheet -- you should get 12, but may need to re-roll the scraps for the last few. {Note: For soft-sided biscuits, place them with sides touching. For crunchier sides, leave about an inch of space between them.}

Bake for about 10-12 minutes or until the tops begin to turn golden. {If you'd like, you can give them a little brush of butter in the last few minutes of cooking to help the color along.}

Serve hot!