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.
