Cheddar Thyme Biscuits

4 cups all purpose flour

2 tsp baking powder

2 tsp salt

3/4 tsp baking soda

1/2 tsp cayenne

1/2 cup solid vegetable shortening

1 cup shredded, sharp cheddar cheese

1 tbsp chopped fresh thyme

1 1/2 cup buttermilk

Heat the oven to 400 degrees. Coat 2 baking sheets with nonstick

cooking spray. In a bowl, whisk together flour, baking powder, salt, baking soda and cayenne. Cut in shortening until consistency of coarse crumbs. Stir in cheese and thyme. Stir in buttermilk until dough comes together. Place dough on floured surface. Knead a few times if necessary to baring together; do not overwork. Form into thick disk; let rest 5 minutes. Roll dough out to 1/2 inch thickness. Using a 3 inch biscuit cutter, cut out biscuits. Reroll scraps; cut a total of 18 biscuits. Place them at least 2 inches apart on baking sheets. Bake 16-18 minutes or until lightly browned. These can be made up to 2 days ahead and stored in an airtight container. Reheat gently.