Sift flour, measure, resift 3 times with baking powder and salt. Cut in shortening with pastry blender or 2 knives until particles are size of rice. Add milk all at once, stir quickly with fork until dough stiffens. Turn out on lightly floured board or pastry cloth. Quickly knead 8 to 10 times. Roll out 1/4-inch thick and cut in 1 1/2-inch rounds. Spread half the biscuits with 2/3 of cheese mixture. Top the rest of biscuits and spread with remainder of cheese. Transfer to greased baking sheet. Bake in a hot oven (450 degrees F) 12 minutes or until biscuits are golden brown. Serve piping hot.