3 c All-purpose flour 3/4 c Butter — cold
1 1/2 tb Double-acting baking powder 1 Egg — slightly beaten
3/4 ts Baking soda 3/4 c Buttermilk
3/4 ts Salt 1/2 c Fresh herbs — * see note
2 tb Sugar
Sift dry ingredients together. Cut butter into tablespoons and,
with a pastry blender, blend into dry ingredients until texture is
that of cornmeal. Stir parsley, chives, and oregano/thyme with 1/2 cup
buttermilk into beaten egg and add mixture to flour mixture. Stir
quickly, adding remainder of buttermilk as necessary until dough forms
a ball. Turn onto floured surface and knead once. Let dough rest for a
minute, then roll out to 3/4″ thickness. Cut into 2″ rounds. Place
biscuits on buttered baking sheet, 1″ apart. Bake at 400 degrees for
15 minutes or until golden brown.
Yields
8 servings