These biscuits are very light and fluffy. They aren't dense with too much butter that'll leave you feeling stuffed and guilty. My favorite combination for these is Parmesan and thyme but you can use any combination of herbs and cheese that you'd like. Other combinations that would be good are cheddar and rosemary, Havarti and dill, chive and cheddar or cheddar and dill. Mix it up and have fun with it! Here's how to make them:
What you'll need:
3 cups all purpose flour
1/2 tsp kosher salt
1 1/2 tsp baking powder
3/4 tsp baking soda
1 1/2 tsp sugar
2 cups grated cheese (I used Parmesan)
1 tbsp chopped fresh herbs (I used thyme)
6 oz very cold unsalted butter, small dice
1 1/4 cup whole milk
Preheat the oven to 350 degrees.
In a large bowl, combine flour, salt, baking powder, baking soda and sugar. Mix well.
Cut the butter into small pieces and mix into the flour mixture. You can use your hands or a stand mixer with the paddle attachment. I used a mixer because it keeps the butter colder. Mix until the butter is incorporated but you can still see little pieces.
Mix in the cheese and thyme. Slowly add in the milk and mix until the mixture is slightly sticky. Not wet but not dry. You may have a little milk left over.
Flour a board and pour the mixture out. Flour the top and roll out to about 1/3 of an inch thick. Using a cutter of your choice, cut out the biscuits and place on a parchment lined sheet tray.
Bake for 23-25 until lightly browned on top.