2 tablespoons unsalted butter
2 tablespoons chopped fresh thyme
1/2 teaspoon coarsely cracked black pepper
1/2 cup whole milk
1 large egg
2 cups all purpose flour
1 tablespoon baking powder
1 teaspoon salt
3/4 cup chilled unsalted butter, cutinto 1/2 inch cubes
Preheat oven to 475. Melt 2 tablespoons butter in heavy small skillet over medium heat. Add thyme and cracked pepper. Saute until fragrant, about 2 minutes. Transfer thyme mixture to small bowl. Whisk in milk, then egg. Chill until mixture is cold.
Blend flour, baking powder, and salt in processor 10 seconds. Add 3/4 cup chilled butter. Using on/off turns, process just until moist clumps form. Transfer dough to floured work surface. Knead just until dough holds together, about 6 turns. Roll out the dough to 1/2 inch thickness. Using 2-inch diameter biscuit or cookie cutter, cut out biscuits. Reroll dough scraps and cut out additional biscuits, making 16 biscuits total. Transfer biscuits to large ungreased baking shet.
Bake biscuits until golden brown, about 12 minutes.
Can be prepped 6 hours ahead. Cool completely. Wrap in aluminum foil and store at room temperature. Before serving, rewarm unwrapped biscuits in 350 warm oven just until headed through, about 8 minutes. Serve warm.
from the 2006 Bon Appetit Cookbook