Chop cauliflower, celery, carrot, onion and garlic and place in a saucepan. Cover with chicken broth and water. Turn burner on to medium heat.
Cut chicken into cubes and add to saucepan. Stir in creamy Italian salad dressing and Worcestershire sauce.
Sprinkle pepper and dill weed into the soup. Cover and continue cooking on medium heat until broth begins to boil. Reduce heat to low and simmer while preparing biscuits.
Place flour and baking powder in a mixing bowl and toss with a fork to blend. Add butter or margarine and use your fork to combine until pebbly.
Turn oven on to 425 degrees. Spray a baking sheet with non-stick cooking spray.
Add milk to mixing bowl and stir to form a soft dough. Add shredded cheese and blend into dough. You may find using your hands works best.
On a lightly floured surface press dough flat, turning once to coat both sides. Continue pressing dough with your hands or a rolling pin until about 1 1/2 inches thick. Cut into circles with a biscuit cutter and transfer to baking sheet. Place in hot oven and bake for 10 to 15 minutes until golden brown. Serve with soup.