Mix flours, salt, and baking soda in a large bowl.
Chop butter into 1/2-inch cubes. Add to flour mixture.
Using your fingers or a pastry cutter, pinch or cut butter into flour, breaking it into pieces about the size of coarse cornmeal. If using your hands, work quickly to prevent butter from melting.
Add the Italian seasoning and the shredded cheddar to the flour mixture and stir to combine.
Add milk and stir 10 to 20 times with a wooden spoon, until dough comes together. Take care not to knead the dough too much or add too much flour, which can make the biscuits tough.
Use your hands to rip off sections of dough that are about three inches in diameter. Gently press the dough together so that it stays in one piece as needed. Place them on a parchment-lined baking sheet. Bake at 425 degrees for 12-15 minutes, or until they begin to turn golden on top. Let biscuits cool on the pan for 1 minute before transferring to a wire rack. Serve warm.