I invited a few friends over for lunch yesterday, and was having a little trouble coming up with an appropriate menu. It ended up being sort of a hodgepodge of delicious food, but it seemed to be missing something. And then I thought I would make some biscuits to sort of bring it all together. And, let’s face it, nothing makes a meal feel more special that some sort of homemade bread. I like to make lots of different variations of my buttermilk biscuits, so while I was mixing them up I decided that I would throw in some fresh thyme from the garden. Not a crazy amount. Just enough to perfume the biscuits with a delicious little herbal note. Which makes these biscuits the perfect accompaniment to a variety of savory meals, including chicken, pork, and steaks. I start by combining two cups of flour, two tablespoons of sugar, a teaspoon and a half of salt, two teaspoons of baking powder, and a half a teaspoon of baking soda in the bowl of my Kitchen Aid Mixer (though you can certainly do it all by hand with a pastry cutter, should you feel so inclined). I add one stick of cold diced butter, and mix until the butter is thoroughly cut into the flour, and resembles the consistency of Parmesan cheese. Meanwhile, I mixed one tablespoon of fresh thyme leaves into three fourths cup of cold buttermilk. I slowly add the buttermilk to the flour and butter mixture, and mix until just combined. (depending on the day you might need up to one fourth of a cup of additional buttermilk, so if the mixture appears dry don’t be afraid to add a little splash) I then turn the dough out onto a floured board, and gently knead it, folding the dough back over onto itself four or five times to create flaky layers. I then pat the dough out with my hands into an even thickness (about an inch), and cut them out using a floured biscuit cutter. (Depending on the size of cutter you use, you will end up with six to eight biscuits, but this recipe can easily be doubled or tripled.) I then refrigerate the cut biscuits for at least one hour (but up to twelve). When the thyme has come (buh dum bump!), line the biscuits up on a parchment lined baking sheet, brush the top of each with a beaten egg, and bake at 400º for about fifteen minutes, or until golden brown, and fully set. These biscuits are light and tender, flaky and flavorful. Serve them hot with butter and jam, and your guests won’t be able to stop talking about them. Enjoy!