First, put all ingredients into food processor except the buttermilk. Pulse until crumbles form then gradually add in milk until the mixture thickens into a dough.

Next, turn out onto a lightly floured surface and press the dough into a ball, wrap with cling film and place into the fridge to chill for 15 minutes.

Firstly, In a large bowl, add the flour, baking powder, salt, fresh thyme and pepper. Toss in the butter and using a fork or pastry cutter press the into the flour mixture until combined.

Secondly, pour in the buttermilk slowly mixing with a wooden spoon until the dough forms to your desired consistency.

Lastly, Like with the first method, form a ball, wrap and chill.

Preheat the oven on 350F/150C.

Start by flouring a rolling pin and roll dough onto a lightly dusted surface to about 1/4 to 1/2 inch thick. Fold in both sides creating layers and roll out again to the desired thickness.

From here, take a cookie cutter or wide rim drinking glass and press onto the dough making biscuit rounds. Place onto a lined tray or dusted cast iron pan and brush with melted butter.

Finally, bake for 15 minutes or until golden brown then brush with more melted butter and sprinkle with a pinch of salt.