Preheat oven to 450ºF.

Sift dry ingredients with a pastry blender in a large bowl. Cut in cold shortening until it is completely incorporated and the mixture resembles coarse meal. Add the grated cheese, chives and pimentos and stir with a spatula.

Stir in milk and mix until just combined. Do not over mix.

Turn dough onto a floured board and knead 4 to 5 times, turning 90 degrees each time. Add flour to the surface and board as needed.

Pat into a circle ¾ inch thick and cut with a well-floured 2-inch sharp cutter, or whatever sized biscuits you prefer. Dip the cutter into flour after cutting each biscuit. Cut the biscuits as closely as possible to use all the dough you can from the first batch. Gather scraps, knead a couple of times and cut again.

Place biscuits close, but not touching, on a parchment-lined sheet pan.

Bake for 15 minutes, or until nicely browned on the top and bottom, turning the pan halfway through baking.

Brush with soft butter and serve with pimento cheese.