Herbed Buttermilk Biscuits

A great alternative to rolls. Goes well with fried chicken or roasts.

• Ready In: 28 mins
• Yields: 15 biscuits

Ingredients

• 2  cups all-purpose flour
• 3⁄4 teaspoon salt
• 1  teaspoon baking soda
• 1  tablespoon baking powder
• 1⁄4 teaspoon black pepper
• 4  tablespoons  cold unsalted butter, cut into small pieces
• 2  tablespoons  finely chopped fresh parsley
• 1  tablespoon  chopped fresh thyme
• 1  tablespoon  chopped fresh sage
• 3⁄4 cup buttermilk, plus
• 2  tablespoons buttermilk
•  melted butter (for brushing)

Directions

1. Preheat the oven to 425 degrees F.
2. In a large bowl, combine the flour, salt, baking soda, baking powder, and pepper.
3. 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.
4. Add the herbs and the buttermilk (a bit at a time), stirring just to blend well.
5. Place the dough on a lightly floured surface, and press into and circle about 1/2-inch thick, with your fingers.
6. Cut biscuit shapes with a biscuit cutter or a floured glass, placing them on an ungreased baking sheet.
7. Gently reshape the dough, and repeat until no more dough is left.
8. 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.
9. Serve warm, with pats of butter or cheese spread, if desired.
10. 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.