Yield: a dozen 2 1/4-inch biscuits
In a large bowl, whisk together flour, baking powder, salt, nutmeg, and cayenne. Toss in butter. Cover bowl and place in the freezer for 5-8 minutes until ingredients are cold.
Preheat oven to 400 degrees F. Line baking sheet with parchment paper or silicone baking mat. Set aside.
Using a pastry blender (or two forks), cut chilled butter into cold dry ingredients until mixture resembles crumbly, coarse sand. Add cheese chunks. Toss to combine. Pour in milk. Using a sturdy spatula, fold mixture together until dough forms into a "shaggy mess."
Dump mixture onto a lightly floured work surface. Gently knead mixture together until dough is a cohesive mass. Pat dough to a rectangle about 1/2-inch thick. Use a 2 1/4-inch biscuit cutter to punch rounds. Alternatively, use a knife to slice into squares.
Arrange biscuits on prepared baking sheet, spacing them about 2-inches apart. Lightly brush tops of biscuits with heavy cream. If desired, top with additional shredded cheese. Bake for 25-28 minutes biscuits have risen and are golden in color. Transfer to a wire rack and let cool slightly. Serve immediately, warm or at room temperature.
Store leftovers in an airtight container at room temperature for up to two days. Reheat in the microwave or toaster oven. For longer storage, keep in the fridge for up to 4 days.