Cut in the cold butter until butter starts to form into tiny pea-shaped balls.
Slowly add in milk and mix with a fork until dough is just slightly sticky. Use more milk if needed. Gently fold in the Tillamook Farmstyle Thick Cut Sharp Cheddar Shreds and rosemary.
Remove dough from the bowl and fold over about 10 times on a floured surface.
Flatten the dough using your hands until about 1 inch thick. Cut biscuits using a biscuit cutter and place biscuits on an ungreased baking pan. If desired, sprinkle a little cheese on top of the biscuits prior to baking, for a cheesy, golden topping! Bake for 13-17 minutes or until golden brown.