Preheat the oven to 425 degrees F (220 degrees C) and have a pan heating on the stove top.
Cut up the
Wright® Brand Smoked Bacon (2 slices)
in small cubes.
Cook the bacon until nice and crispy. When most of the fat is rendered away turn off the heat.
In a large bowl, add
All-Purpose Flour (2 cups)
Baking Powder (2 Tbsp)
Salt (1 pinch)
Sharp Cheddar Cheese (2 cups)
Fresh Thyme Leaves (1/2 Tbsp)
Avoiding the fat, put the bacon bits in the flour mixture.
Butter (1/4 cup)
that has been cut into cubes into the flour mixture. Use your hands or a dough blender to mix in the butter into the flour.
Make a well in the middle of the flour and add
2% Reduced Fat Milk (1 cup)
. Add a little at a time and gently fold in the flour until all the milk is inside. Start mixing with your hands just until everything is evenly incorporated.
Greese a pan with the leftover bacon fat. Transfer dough to a lightly floured board. Pat the dough down until its 1/4-inch think. Cut the dough with the rim of a drinking glass that lightly dusted with flour.
Place in the oven for 12 to 15 minutes.
Place on a rack to cool and enjoy!