Preheat oven to 450 F (230 C).
Mix flour, salt, baking powder, and Italian seasonings in a bowl.
Add butter and cut it in with a pastry blender or two knives until consistency is like coarse cornmeal.
Make a well in the centre of the mixture and pour all the milk into it. Stir from the centre out until the mixture forms a shaggy ball. Do not over mix.
Turn the mixture onto a flour work surface and knead 8 times.
Roll the dough into an 8 by 4 inch (10 by 20 cm) rectangle. Spread the cheese over the dough and roll up jelly roll style on the long edge. Seal the seam.
Cut the cylinder into 8 pieces and put cut side down on an ungreased baking tray. Bake for 12 to 15 minutes until starting to golden brown. Immediately put on a plate and let it sit for a couple of minutes before serving.