Shelly's Recipe

SAVORY HERBED BISCUITS

Category: Bread

2 cups flour, plus more for rolling out
3/4 tsp salt
1 tsp baking soda
1 tbsp baking powder
1/2 tsp freshly ground black pepper, or to taste
4 tbsp (1/2 stick) cold butter, cut into 8 pieces
2 tbsp minced parsley
1 tbsp minced thyme leaves
1 tbsp minced sage leaves
1/2 tsp minced oregano leaves
7 oz buttermilk
Olive oil for brushing biscuits

In a mixing bowl, sift together the flour, salt, baking soda and baking powder. Stir in the black pepper.

Using a pastry cutter, cut the butter into the flour until the mixture resembles small peas. Add the herbs and toss the mixture with a fork to combine.

Add the buttermilk, and stir with a fork until just combined. Scrape down the bowl, and continue stirring until the mixture holds together as a soft dough.

Turn out dough onto a lightly floured surface. Use the back of a spoon dipped in flour to pat out the dough to a circle about 1/2-inch thick.

Heat oven to 400 degrees. Use a biscuit cutter, small glass rim, or if small biscuits are desired, a 1 1/4-inch round cutter, dipped in flour, to cut out biscuits.

Place biscuits on an ungreased baking sheet 2 inches apart. Brush tops of biscuits lightly with olive oil.

Bake biscuits in hot oven until pale golden on top, 16 to 18 minutes.

Makes 30 2-inch biscuits.

NOTE: These freeze well, tightly wrapped, for about 2 months.