Cheddar and Thyme Biscuits
1 1/4 cups buttermilk
2 tbsps. chopped fresh thyme
3 cups all purpose flour
2 tbsps. baking powder
2 tbsps. sugar
2 tsps. salt
2 cups packed grated cheddar cheese, 8 ozs.
3/4 cup chilled unsalted butter, cut into half-inch cubes
Preheat oven to 375 degrees. Mix buttermilk and thyme in a small bowl; let
stand 5 minutes. Whisk flour, baking powder, sugar and salt in a medium bowl to
blend. Add cheese and butter; rub with your fingertips until mixture resembles
fine meal. Add buttermilk mixture and stir until soft moist clumps form. Turn
dough onto lightly floured surface; press out to thickness of 1/2" and cut out
biscuits with a 2" round cookie cutter. Gather dough scraps and press to 1/2"
thick to cut additional biscuits. Transfer to two ungreased baking sheets,
spacing 2" apart. Bake 10 minutes. Reverse position of sheets and bake until
golden brown and cooked through, about 8 minutes longer. Transfer biscuits to
racks. Best served warm!
Makes 28 biscuits.
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