Measure flour into a large bowl. Add the butter and stir with a wire whisk until the mixture resembles coarse cornmeal. It's okay for there to be a few small lumps. Then stir in the cheddar cheese, herbs, and Creole seasoning to evenly distribute.
Blend in the milk with light strokes of a kitchen fork until the dough leaves the side of the bowl. Add a little more milk if necessary to work all the dry flour at the bottom into a sticky, thoroughly damp dough.
Lightly grease a baking pan. Spoon out the dough with a soup spoon into balls about two inches in diameter. Dip your fingers in water and press the balls down only slightly (high biscuits come out better than flattened ones), and shape the dough up a bit if necessary.
Bake 14 minutes in the preheated 475-degree oven. They're ready when the little peaks on the biscuits begin to brown. Don't look for a dark overall brown; that indicates overbaking.