Ingredients
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2 cups all-purpose flour
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3/4 teaspoon salt
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1 teaspoon baking soda
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1 tablespoon baking powder
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1/4 teaspoon black pepper
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4 tablespoons cold unsalted butter, cut into small pieces
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2 tablespoons finely chopped fresh parsley
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1 tablespoon chopped fresh thyme
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1 tablespoon chopped fresh sage
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3/4 cup buttermilk, plus
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2 tablespoons buttermilk
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melted butter (for brushing)
Instructions
- Preheat the oven to 425 degrees F.
- In a large bowl, combine the flour, salt, baking soda, baking powder, and pepper.
- Using a pastry cutter or your fingertips, work in the pieces of butter into the flour until; the dough is crumbly and resembles small peas.
- Add the herbs and the buttermilk (a bit at a time), stirring just to blend well.
- Place the dough on a lightly floured surface, and press into and circle about 1/2-inch thick, with your fingers.
- Cut biscuit shapes with a biscuit cutter or a floured glass, placing them on an ungreased baking sheet.
- Gently reshape the dough, and repeat until no more dough is left.
- Brush the tops of the biscuits with a small amount of melted butter and bake in a preheated oven for 18-20 minutes or until golden brown.
- Serve warm, with pats of butter or cheese spread, if desired.
- Note: Biscuits can be made in advance, and rewarmed easily; or left just a few minutes underbaked, frozen, then finished in the oven to thaw and cook nicely till done.