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Put the cold butter and shortening in a bowl in the freezer. Preheat the oven to 450˚. Line a baking sheet with parchment paper.
Combine the flour, powdered milk, baking powder, sugar, cream of tartar and salt in a large bowl and stir. Add the cold butter and shortening and cut into the dry ingredients with a pastry cutter until pea-size pieces form. Add the cheese and cut in with the pastry cutter. Drizzle in half of the buttermilk and stir with a fork. Drizzle in the remaining buttermilk; stir until the dough just comes together.
Turn out the dough onto a floured surface and knead twice. Pat to a 1-inch thickness. Use a 2½-inch round cutter to cut out biscuits. Gather the scraps and cut out more biscuits. Arrange on the baking sheet and brush with the melted butter.
Bake, rotating the baking sheet halfway through, until the biscuits are deep golden brown on the bottom, 11 to 12 minutes.