Herbed Buttermilk Biscuits Recipe
Ingredients
2 cups all-purpose flour
3/4 teaspoon salt
1 teaspoon baking soda
1 tablespoon baking powder
1/4 teaspoon freshly ground pepper
4 tablespoons ice-cold unsalted butter, cut into small pieces
2 tablespoons minced fresh parsley
1 tablespoon fresh thyme
1 tablespoon fresh sage
3/4 cup plus 2 tablespoons buttermilk
Directions
Mix the first 6 ingredients in a bowl, until the butter pieces are no larger than peas.
Add the herbs and buttermilk, stirring just to blend well.
Turn the dough out onto a lightly floured work surface; then, using your fingertips, press the dough into a circle about 1/2 inch thick.
Cut 2-inch rounds with a biscuit cutter or use the rim of a drinking glass.
Reshape any remaining dough and cut more biscuits.
Place the rounds on an ungreased baking sheet.
Brush the biscuits with olive oil.
Bake until golden brown, about 18 to 20 minutes.
Add the herbs and buttermilk, stirring just to blend well.
Turn the dough out onto a lightly floured work surface; then, using your fingertips, press the dough into a circle about 1/2 inch thick.
Cut 2-inch rounds with a biscuit cutter or use the rim of a drinking glass.
Reshape any remaining dough and cut more biscuits.
Place the rounds on an ungreased baking sheet.
Brush the biscuits with olive oil.
Bake until golden brown, about 18 to 20 minutes.
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