Roughly crush the peppercorns using a pestle and mortar or a small bowl and the end of a rolling pin.
Put the flours and baking powder in a bowl or food processor. Add the butter and rub in with the fingertips or process until the mixture resembles fine breadcrumbs. Add the peppercorns, cheese and milk and mix or blend to a soft dough, adding a dash more milk if the dough feels dry.
Shape the dough into a ball on a lightly floured surface, then roll out to 1.5 cm (¾ inch) thick. Cut out about 12 rounds using a 4 cm (1½ inch) plain biscuit cutter, re-rolling the trimmings to make more. Place slightly apart on a greased baking sheet and lightly brush with milk.
Bake in a preheated oven, 220°C (425°F), Gas Mark 7, for 12–15 minutes or until risen and golden. Transfer to a wire rack to cool. Serve warm or cold, split and buttered, with Pear Relish, if liked (see below).