Combine Water and Yeast in a large bowl. Stir with wooden spoon or Danish whisk. Add half of the flour and stir again. Add remaining flour, salt and half the cheese. The dough will be shaggy. Cover with plastic wrap and tea towel.
Let rise for 1-2 hours. The dough will be very wet and loose. Pour it out onto a well floured surface. Scrape the remaining dough out of the bowl. Divide Dough into 4 pieces with bench scraper or knife.
Pull outer edges to the center and pinch between your fingers. This will create a smooth, round surface on the opposite side. Flip the dough over and place on parchment paper. I use 2 pieces of parchment and cook directly on the paper. Allow space between loaves to rise.
Use a lathe or kitchen scissors to cut and "X" into the top of each loaf. Brush with beaten egg. Sprinkle remaining cheese. Cover with tea towel.
Allow to rise 30 more minutes. Meanwhile preheat oven to 450ᵒ. If you have pizza stones, place parchment paper with loaves directly on top. Otherwise, use baking sheets. Bake for 18-20 minutes until bread is golden.
In a large bowl, combine Flour, Baking Powder and Salt.
Add Butter and used a pastry cutter to combine with the dry mixture. You can use your fingers if you don't have a pastry cutter. The mixture should be crumbly with the butter distributed throughout. Add Cheese and mix until distributed evenly.
Combine Greek Yogurt and Milk. I usually do this in a glass measuring cup with a spout so it is easy to pour.
Add Milk mixture to Flour mixture and stir just until combined. It will be sticky.
Use a ice cream scoop (1-1/2 Tbps to 1/4 cup depending on how big you like your biscuits) to make mounds on greased or parchment lined sheet pan.
Bake for 14-15 minutes. We like ours lightly baked so I keep an eye on them around 12 minutes.