1. In large bowl add flour, sugar, baking powerd and salt. Cut in butter until crumbly. Add cheese.
2. In a small bowl beat the egg until froth then stirn in the milk and tobasco. Make a well in the center of the dry ingredients and pour in the milk mixture. Stir with a fork to form a soft dough. Turn out onto floured surface and knead 7 or 8 times. Press out into 1/2 inch to 3/4 inch thickness. With a glass that has had the rim dipped generously in flour, use it to cut out disks. Gather remaining dough and repeat process. The final dough should be rolled into two or three balls and flatten into approximately the same shape as the cut-outs. Let sit for 1/2 hour to 1 hour (optional).
3. Bake in preheated 425 F oven for 15 minutes or until risen and browned slightly.
4. Serve hot.