Preheat your oven to 425°F and spray a baking sheet with cooking spray
For the biscuits, in a large mixing bowl, mix together flour, salt, pepper and baking powder.
Using either a pastry cutter or just your fingers, cut the butter into the dough until it resembles coarse crumbs. The secret for perfect biscuits is keeping the butter cold and working the dough as little as possible. You can place your butter in the freezer for 10-15 minutes ahead of time so that it is very cold.
Next, add the cheese and mix. Then add the milk and mix with a fork until it comes together. Dump the dough onto a floured surface and roll it out to ½ inch thickness. Use a circle cutter or just a coffee mug to cut out your biscuits, place them on the greased baking sheet and bake in the oven for about 15 minutes, or until golden brown.
For the tomato butter, get a pan nice and hot and add the tomatoes. Let them sit until they get a bit of a char on the outside and begin to split, then let them cool. Using a whisk, mix the butter until it is soft and slightly whipped, once the tomatoes have cooled, dice them up and fold them into the butter. Add a pinch of salt and pepper for extra seasoning.
Once the biscuits are baked, brush them with a little bit of olive oil or melted butter. Allow them to cool for a just a few minutes before lathering them with the tomato butter and devouring.