Nothing beats a good biscuit, whether it's with breakfast, brunch or chicken and biscuits. These can be made with dairy free cheddar style shreds, however if you can have a little dairy, I recommend using sharp grass fed cheddar. For the Rosemary Pecorino Version, you can omit the chives if you like.
Preheat oven to 450 degrees F. I prefer using a small convection toaster oven to make these as they cook more evenly without heating up the whole house. If you're using convection heat to 425 degrees F.
Sift the dry Ingredients over a medium bowl.
Use your fingers to cut the butter or coconut oil into the dry ingredients until the fat is the size of large peas. Use your hands to gently mix in the thyme, cheddar and chives.
Add the apple cider vinegar to your milk. Let it sit for a couple of minutes. Gradually add the milk to the dry ingredients ,using a fork to gently mix. Mix until a ball starts to form. Add enough milk to make a dough that holds together but is not overly wet or dry. Knead gently a couple of times.
Use a 1/4 cup measuring cup to measure out the biscuits. Press down a bit on the top of the dough so they hold together. Drop onto a parchment lined baking sheet and bake for 15-18 minutes or until golden brown. Check that the bottom is a nice golden brown.
To reheat the biscuits place in a 425(convection) degree F toaster oven until heated through.
Serving Size 1