Preheat oven to 400°. Place biscuits on a baking sheet. Bake 18 to 20 minutes or until golden brown. Let biscuits cool completely (about 30 minutes). Reduce oven temperature to 250°.
Cut biscuits into 1/2-inch cubes. Sauté rosemary and pepper in hot oil over medium heat 30 seconds to 1 minute or until fragrant. Toss biscuits with oil mixture, and place in a single layer on a lightly greased aluminum foil-lined jelly-roll pan.
Bake at 250° for 1 hour and 20 minutes or until golden brown and crisp, stirring every 20 to 30 minutes. Sprinkle with cheese; bake 10 more minutes. Let cool completely (about 15 minutes). Store in an airtight container up to 3 days.
Note: We tested with Mary B's Buttermilk Biscuits.