Parmesan and Thyme Biscuits

a recipe from YUMMY Magazine November 2010, page 90
 

combine in a bowl:
1 1/2 cups grated parmesan cheese (a cup is actually enough)
1 cup APF
1 tbsp cornstarch
2 tsp dried thyme leaves
1/2 tsp salt (you can actually take this off the recipe, parmesan gives enough saltiness in this recipe)

gradually add 2/3 cup very cold, cubed unsalted butter. 

cut butter into the dry ingredients until mixture resembles fine breadcrumbs. 

add 1 tbsp milk and mix until dough forms. 

transfer to a lightly floured surface and roll into a 2-inch diameter log.wrap in plastic wrap and refrigerate until firm. slick into 1/2-inch thick pieaces and place on a lined baking sheet. 

i would suggest to have it thin coz the parmesan is so strong in taste

brush top with milk and sprinkle with thyme leaves. bake in a preheated 350 degrees fahrenheit oven for 12-15 minutes or until golden. 

i did mine 200 degrees Celcius for 15 minutes