2 1/2 cups flour
1 tablespoon baking powder
1 teaspoon salt
1/2 teaspoon black pepper
3 tablespoons chopped fresh chives, OR 2 tablespoons dried chives
1 teaspoon dried thyme
1 cup grated sharp cheddar cheese
4 tablespoons (1/2 stick) butter
4 oz. (half of regular sized package) cream cheese3/4 cup milk
Preheat the oven to 425. In a medium-sized bowl, whisk together the dry ingredients, including the grated cheese, until everything is evenly distributed. Using a pastry blender or your fingers, cut in the butter and cream cheese, mixing until crmbly; some large chunks of cheese and butter can remain. Pour in the milk while tossing with a fork; the dough should remain a bit crumbly but hold together when squeezed. Add an additional 1 to 2 tablespoons of milk if needed.
Turn out the dough onto a lightly floured work surface and fold it over a few times so that you can be sure it's totally cohesive. Roll it out 3/4-inch thick. Cut it into 2-inch biscuits. Place the biscuits on parchment-lined baking sheets.
Bake the biscuits for 15 minutes, until they're lightly browned.
Makes twenty 2-inch biscuits