1 c. all purpose flour
1 c. cake flour
1 Tbsp. baking powder
¾ tsp. salt
¼ tsp. baking soda
1 Tbsp. sugar
2 Tbsp. total, fresh thyme and rosemary, finely chopped (or substitute your favorite herbs)
4 oz. Cabot extra-sharp cheddar cheese, grated
3 oz. unsalted butter, cubed
1 c. buttermilk
In large bowl, sift both flours with powder, salt, soda and sugar. Add herbs and combine.
Add grated cheese and toss well with flour mixture.
With fingertips, incorporate butter until mixture resembles coarse meal.
With fork, add buttermilk slowly. Knead gently just to combine. Do not over-mix. Chill at least 30 minutes.
Dust dough lightly with flour, and roll to an 8-inch circle about one-inch thick. Cut dough with 3-inch round cutter (or desired size).
Bake at 400 degrees for 15-16 minutes on Silpat or a parchment-lined cookie sheet.
Remove from oven and while still warm, brush tops with small amount of melted butter and sprinkle with kosher salt.
~12 biscuits (depending on size of cutter used)