- 2 1/4 cups all-purpose flour
- 1 1/4 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons sugar
- 3/4 teaspoon dried or fresh thyme, plus more for dusting
- 6 tablespoons unsalted butter, cold, cut into pieces
- 1/3 cup finely grated Parmesan cheese, plus more to top
- 1 1/4 cups whole milk
- Preheat the oven to 375 degrees F. Place a 9 or 10-inch cast iron skillet in the oven as it preheats.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, sugar and thyme. Using your fingers, break the butter down into the flour mixture until it resembles course meal with a few larger clumps remaining. Stir in the cheese with a fork.
- Add the milk and using a rubber spatula, stir until the dough just comes together. The dough will be slightly sticky; don’t over mix. Using a 1/4-cup or 1/3-cup scoop (or large spoons) to dollop biscuits.
- Carefully remove hot skillet from the oven. Drizzle lightly with any oil you have on hand. Dollop biscuit batter around the pan, leaving 3/4-inch space between each biscuit. They’ll bake together, that’s great. Sprinkle with parmesan if you’d like.
- Bake, rotating the skillet halfway through baking, until golden brown, about 15 to 20 minutes. Let biscuits cool in the skillet for 10 minutes or so before serving. Serve warm or at room temperature.
• If you don’t have, or prefer not to use an egg you can substitute with a flax egg or simply add an additional 2-3 tablespoon of buttermilk.
• If you don’t have buttermilk you can use one of these clever substitutions. I particularly love yogurt and milk and a dash of vinegar to create a thick buttermilk for these biscuits.
• Really use any cheese and herb combination you’d like for these biscuits.
• These biscuits don’t freeze very well. Best to bake and enjoy them all!