Apparently I’m on a buttermilk kick this time. lol
2 cups AP flour 1 tbsp chopped fresh thyme (or 1 tsp dried) 1 tbsp baking powder 3/4 tsp salt 1/2 tsp baking soda 4 tbsp (1/2 stick) cold unsalted butter-diced 1 cup buttermilk, plus more if needed
1. Preheat oven to 425 degrees. In a large bowl, combine flour, thyme, baking powder, salt, and baking soda.
Using a pastry blender, incorporate butter into flour mixture until mixture resembles coarse meal. 2. Mix in buttermilk until a sticky dough forms; you may need to add up to 1 tablespoon more buttermilk. 3. Drop 8 mounds (each a scant 1/3 cup) onto a nonstick baking sheet; lightly pat tops to flatten slightly. 4.
Bake until golden brown, 15 to 20 minutes, rotating sheet halfway through. Transfer to a wire rack to cool slightly. Serve warm.