Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper; set aside. In a large bowl combine flour, baking powder, and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Add cheese; mix well. Make a well in the center of the flour mixture. Add the 1 1/2 cups milk all at once. Using a fork, stir just until moistened.
Turn dough out onto a lightly floured surface. Knead dough by folding and gently pressing it just until dough holds together. Pat or lightly roll dough until 3/4 inch thick. Cut dough with a floured 2- to 2 1/2-inch round cutter; reroll scraps as necessary. Dip cutter into flour between cuts.
Place dough rounds 1 inch apart on prepared baking sheet. Brush tops with additional milk. Bake for 14 to 16 minutes or until golden. Transfer biscuits to a wire rack. (To serve today, cool biscuits slightly. Omit Steps 4 and 5 and continue as directed in Step 6.)
Cool biscuits completely. Place in a resealable freezer bag; seal, label, and freeze for up to 2 months.
Thaw biscuits at room temperature (allow about 2 hours). If desired, preheat oven to 350 degrees F. Place biscuits on a baking sheet. Bake about 10 minutes or just until heated through.
Split biscuits and place on serving plates. Top with Peppered Ham Gravy.
Peppered Ham Gravy
In a large skillet heat olive oil over medium heat. Add ham and onion. Cook until ham is browned and onion is tender, stirring occasionally. Stir flour into ham mixture. Cook and stir over medium heat for 1 minute. Gradually whisk in milk. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Stir in pepper and sage. If desired, stir in parsley. Serve immediately. (Or place in an airtight container; cover. Chill for up to 48 hours. In a medium saucepan reheat gravy over medium-low heat for 10 to 15 minutes or until heated through. If necessary, stir in enough additional milk to make desired consistency.)