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Preheat the oven to 425°F with a rack in the center. Line a baking sheet with parchment or lightly grease. For mini biscuits, prepare 2 baking sheets.
In a large bowl, combine the mix, baking powder, seasoning packet, and cheese.
Add the butter and use your hands or a pastry blender to work it into the flour mixture until the largest pieces are the size of peas.
Stir in the cold milk until just combined.
Using a heaping scone and muffin scoop or ⅓ cup, scoop 10 biscuits (about 90g each) onto the prepared baking sheet. Alternatively, make approximately 24 mini biscuits using a rounded tablespoon scoop.
Bake the biscuits for 18 to 22 minutes (for mini biscuits, bake for 13 to 16 minutes), or until golden brown.
While the biscuits are still hot, brush them with melted butter, if desired.
Allow the biscuits to cool for 5 minutes and serve warm.