Keep the oil in the freezer for about 2 hours till it becomes very thick and viscous.
In a bowl, put the flour, salt, sugar, baking powder and dried herbs, if using. Mix everything till blended.
Add the chilled oil and mix, very lightly with fingers, till the flour resembles largish bread crumbs. Add the milk and grated cheese (if using) and again, mix very lightly with fingers or a fork. Gather the dough into a ball with both hands. Do not knead the dough.
If the dough doesnu2019t feel very cold, refrigerate it for about 15 minutes before proceeding further.
Using lightly floured hands, lightly press out the dough into a disc and roll out to 3/4u201c thickness. Cut into rounds or any shape using cookie cutters or into squares with a knife.
Place on a baking tray and bake at 220C (425F) for 15 to 20 minutes till the tops are golden brown.
Take them out and brush the tops of the biscuits with melted butter. This recipe makes twelve 3u201d round biscuits or 24 small cookie sized ones). Serve warm with jam for breakfast or tea.