1. Preheat the oven to 450 F and line a large rimmed baking sheet with parchment paper. In a large mixing bowl, sift together the flour, cornmeal, baking powder, sugar and salt. Using a pastry cutter or two forks, cut in the butter until the mixture becomes crumbly. Slowly pour in the milk, stirring to create a shaggy dough. Add the cheese and stir to combine.
2. Using a 1/4 cup measuring cup, measure and drop the batter onto the prepared baking sheet, a couple inches apart from each other. Bake the biscuits for 10-11 minutes, or until the insides are set and the outsides have a crunchy brown edge. Serve immediately, with butter!

Leftover biscuits can be stored in an airtight container, at room temperature, for 1-2 days. Biscuits can also be frozen for up to 2 months, and reheated in the microwave or a toaster oven.