makes approximately 28 biscuits
1 1/4 C buttermilk
2 tbsp. sugar
2 tbsp. chopped fresh thyme
2 tsp. salt
3 C all purpose flour
2 C (packed) grated cheddar cheese (8 oz)
2 tbsp. baking powder
3/4 C (1 1/2 sticks) chilled unsalted butter, cut into half-inch cubes
Preheat oven to 375 degrees F. 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!
from live Earth Farm CSA Newsletter originally from a Bon Appétit clipping
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