Parmesan Thyme Buttermilk Biscuits

Steps

1. Cut the butter into small cubes and chill them in the freezer for 10 minutes while you measure everything else.
2. Preheat the oven to 450°F (230°C) and line a baking sheet with parchment.
3. In a large bowl, whisk together the flour, baking powder, baking soda, salt, thyme and half of the black pepper.
4. Stir in three-quarters of the parmesan, keeping the remaining quarter for the tops.
5. Add the cold butter and rub or cut it into the flour mixture until the pieces are the size of peas, with a few larger flakes.
6. Pour in the cold buttermilk and stir with a fork just until a shaggy dough forms.
7. Turn the dough onto a floured counter and pat it into a rectangle about 1 inch thick. Fold it in thirds like a letter, turn it a quarter turn and pat it out again; repeat the fold two more times for flaky layers.
8. Pat the dough to about 1 inch thick and cut 12 rounds with a 2½-inch cutter, pressing straight down without twisting; gently press the scraps together to cut the last rounds.
9. Set the biscuits on the baking sheet with their sides touching, then chill for 10 minutes.
10. Brush the tops with the milk, then sprinkle with the remaining quarter of the parmesan and the remaining half of the black pepper.
11. Bake for 14 to 17 minutes, until tall and the tops and edges are deep golden.
12. Cool on the pan for 5 minutes and serve warm.