Preheat your oven to 425°F.

In a bowl, stir together the flour, sugar, baking powder, cream of tartar, and salt.

Cut the cold butter into the flour mixture using a pastry blender or a fork until the mixture resembles peas.

Create a well in the center of the mixture and add ¾ cup of milk to the well.

Also, add the shredded cheddar cheese and chopped fresh thyme.

Gently stir until a soft dough forms.

Turn the dough out onto a floured surface and gently pat it to a thickness of about ½ inch.

Use a 2-inch biscuit cutter or glass to cut out the biscuits by pressing straight down.

You can press the scraps together, pat to ½ inch thickness, and cut additional biscuits.

Transfer the biscuits to a baking sheet.

Brush the tops of the biscuits with 2 tablespoons of milk (if using), and sprinkle with additional cheese and thyme.

Bake until the bottoms of the biscuits are golden brown, which takes about 10 to 12 minutes.

The biscuits can be stored, cooled, and kept in an airtight container for up to 1 day at room temperature or frozen for up to 3 months.

Enjoy your Cheddar-Thyme Flaky Biscuits!