- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 6 tablespoons cold butter, cut into pieces
- 2 tablespoons chopped Italian parsley
- 2 tablespoons thinly sliced fresh chives
- 1 tablespoon chopped fresh tarragon
- 3/4 cup buttermilk
- calories 208
- caloriesfromfat 39 %
- protein 4.3 g
- fat 9.1 g
- satfat 5.5 g
- carbohydrate 27 g
- fiber 1 g
- sodium 538 mg
- cholesterol 24 mg
How to Make It
In a bowl, mix flour, baking powder, baking soda, and salt. With two knives, a pastry blender, or your fingers, cut or rub in butter until mixture resembles coarse meal.
With a fork, mix in parsley, chives, and tarragon. Pour in buttermilk and stir gently until mixture comes together. Scrape onto a lightly floured surface and, with lightly floured hands, knead gently just until dough forms a ball.
Pat dough into a 1/2-inch-thick round. Using a 3-inch round cutter or wineglass, cut out biscuits. Gather scraps, pat out again, and cut out remaining biscuits; you should have 8 total. Space evenly on a buttered 10- by 15-inch baking sheet and sprinkle evenly with remaining shredded cheese.
Bake in a 425° oven until biscuits are puffy and golden brown, about 15 minutes. Transfer to wire racks to cool completely.