- 2 cups all-purpose flour (spooned and leveled)
- 1 tablespoon chopped fresh thyme leaves
- 1 tablespoon baking powder
- 3/4 teaspoon salt
- 1/2 teaspoon baking soda
- 4 tablespoons cold unsalted butter, cut into small pieces
- 1 cup buttermilk, plus more if needed
- Preheat oven to 425 degrees F. In a large bowl, combine flour, thyme, baking powder, salt, and baking soda. Using a fork, pastry blender, or your fingers, incorporate butter into flour mixture until mixture resembles coarse meal.
- Mix in buttermilk until a sticky dough forms; you may need to add up to 1 tablespoon more buttermilk.
- Drop 8 mounds (each a scant 1/3 cup) onto a nonstick baking sheet; lightly pat tops to flatten slightly.
- Bake until golden brown, 15 to 20 minutes, rotating sheet halfway through. Transfer to a wire rack to cool slightly. Serve warm.