- 4 cups all-purpose flour
- 1 1/2 cups freshly grated Parmigiano-Reggiano cheese
- 2 tablespoons finely chopped thyme
- 2 tablespoons baking powder
- 1 tablespoon kosher salt
- 1 teaspoon sugar
- 1/2 teaspoon baking soda
- 6 tablespoons vegetable shortening, chilled
- 6 tablespoons unsalted butter, cut into small pieces and chilled
- 1 1/2 cups buttermilk, chilled
How to make this recipe
Preheat the oven to 425°. In a large bowl, whisk together the flour, Parmigiano-Reggiano, chopped thyme, baking powder, salt, sugar and baking soda. Using a pastry cutter or 2 knives, cut in the chilled shortening and butter until the mixture resembles coarse meal. Add the buttermilk and mix gently until just incorporated.
On a floured work surface, using a rolling pin, gently roll out the dough to a 13-inch round, about 1/2 inch thick. With a 2 1/2-inch fluted biscuit cutter, cut out as many biscuits as possible. Transfer to 2 large baking sheets, leaving about 1 inch between biscuits. Gather the dough scraps, gently press them together and cut out 5 or 6 more biscuits.
Bake the biscuits for about 18 minutes, until they are golden brown and risen. Serve hot or warm.
The biscuits can be kept at room temperature for up to 3 hours; reheat before serving.