Biscuits Directions: Line a baking sheet with parchment paper and preheat the oven to 450 degrees. Combine the flour, baking powder, cheese powder, salt, and sugar in a medium bowl. Add the butter to the bowl and cut it in with a pastry cutter or two knives until the pieces are no larger than a pea. Add the milk and stir gently until all the flour is moistened. The measuring cup will have a few drops of milk remaining - hang onto that cup - you'll use that remaining milk. Flour your work surface and turn out the dough. Flour the top of the dough. Knead the dough briefly by folding it over itself and pressing down gently, until the dough comes together as a coherent mass. For the first few folds, it's easier to use a bench scraper to lift and fold the dough. Add more flour if the dough is too wet, but avoid adding so much that the dough becomes stiff - it should be soft dough. Roll the dough to a thickness of about ¾ inch. Cut out biscuits using a biscuit cutter. Place the biscuits on the baking sheet. If you want biscuits that are crisp all the way around, leave them separated. If you prefer soft sides, arrange the biscuits so their sides are just barely touching. Re-roll any scraps remaining from cutting out the biscuits and cut more biscuits. Brush the tops of the biscuits with the remaining milk. Sprinkle the top of the biscuits with some of the ground pepper berries. Bake the biscuits at 450 degrees until they are nicely browned, about 12 minutes.
Butter Directions: Combine the butter and the Parmesan Pesto Sprinkle in a small bowl, mixing thoroughly to distribute the herbs throughout the butter. Refrigerate it, if you won't be using it in an hour or so. This is best if it's made at least an hour ahead, which gives the herbs a little time to hydrate and soften, so the texture is better and the flavor is a little more pronounced.