Cheddar-Thyme Biscuits

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Start to finish: 30 minutes
Makes: 12 biscuits

Ingredients
2½ cups flour, plus extra for kneading
½ cup nonfat dry milk
2 tablespoons baking powder
1 teaspoon salt
½ cup (1 stick) butter, diced and cold, plus more for brushing
1 cup cold water
4 ounces sharp cheddar, freshly grated
1 tablespoon fresh thyme leaves

Method
Pulse together flour, nonfat dry milk, baking powder and salt in a food processor to combine.

Add in butter and pulse until a fine meal forms. Continue pulsing and drizzle in cold water until the dough starts to come together.

Sprinkle flour on a piece of parchment paper and turn dough onto floured surface. Add cheddar and thyme and knead into dough.

Form into a disc and wrap in plastic wrap. Chill for 30 minutes in
the refrigerator. 

Heat oven to 425 F and line two baking sheets with parchment paper.

Remove dough from refrigerator, unwrap and place on floured surface. Dust with a little extra flour and slightly flatten with the palm of your hand. Using a rolling pin, roll until dough is ½-inch thick.

Using a cup or biscuit cutter, cut out rounds out of dough and place 2-inches apart on prepared baking sheets.

Bake 11–13 minutes, or until browned on top.

Serve warm.