Blend in butter with fingers until
mixture resembles fine crumbs.
Lightly beat egg and milk. Stir in, along with cheese, just until blended.
Turn dough out onto lightly floured surface (dough will be sticky). Working with
half the dough at a time, pat into a 5-inch round, about 1 inch high. Score dough
to mark 6 wedges, but do not separate.