Eggless Cheese Biscuits

INGREDIENTS
½ cup all purpose flour/maida, about 60 grams
40 grams chilled butter, about 3 tbsp chopped chilled butter, salted or unsalted
80 grams plain regular cheese or cheddar cheese, about ½ cup tightly packed grated cheese
8 tbsp milk
½ tsp salt or add as required (if using salted butter, then do keep a check on the salt)
½ tsp black pepper or add as required
¼ tsp baking soda
½ tsp baking powder
1 tsp corn starch (optional)
2 to 3 tbsp olive oil
some whole wheat flour for dusting

METHOD
Take 1 cup whole wheat flour (120 grams), ½ cup all purpose flour/maida (60 grams), ½ tsp salt, ½ tsp black pepper powder, ¼ tsp baking soda and ½ tsp baking powder in a mixing bowl.
with a spoon or spatula mix everything very well. you can also seive the above ingredients together.
add 40 grams chilled butter. better to chop the chilled butter in cubes or sticks. you can add either salted butter or unsalted butter.
mix the butter with the flour. you can cut the butter with two knives and mix in the flour or do with both your hands. meaning just break the butter with your fingers in the flour and mix. this can also be achieved with a food processor or a stand mixer. if the butter melts while mixing with your hands, keep the mixture in the fridge for some minutes and then start again.
the mixture should get a bread crumb like texture.
add grated cheese. lightly mix everything.
add a few tbsp of milk in parts and start bringing the whole mixture together.
add the remaining milk and continue to bring the mixture together. don't knead. overall 7 to 8 tbsp of milk is added.
mix and gather and bring the whole mixture together in a dough. but don't knead like we do for chapati dough. cover and keep this cheese biscuit dough in the fridge for 30 minutes.
next sprinkle some flour on the work surface and roll the dough to get about 0.50 cm to 0.75 cm thickness.
with a biscuit cutter or a small bowl, cut the rolled dough. gather the remaining dough and again roll and get the biscuits with a biscuit cutter.
heat 1 tbsp olive oil in a tava or griddle. you can also heat butter. keep on a low flame.
place the cheese biscuits. keep the flame to the lowest, so that the biscuits don't burn.
within a minute, flip the biscuits. you will see the bases have got browned.
flip again and a couple of times more till they are evenly golden and crisp. these biscuits cook quickly. takes about 3 to 5 minutes on a low flame.
once done keep them on a wired rack and let them cool. make all cheese biscuits this way. add about ½ to 1 tbsp olive oil while frying the biscuits in batches.
you can serve cheese biscuits hot or warm or at room temperature. they taste good as they are. but you can serve a cheesy dip along side.