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Herb Biscuits

Yield Makes 8 biscuits
Notes: Use any combination of fresh herbs (or all one kind, such as chives). If you are cooking for children who would be put off by green-speckled biscuits, omit the herbs; the biscuits are also delicious plain.

Ingredients

  • 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

Nutrition Information

  • 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

  1. 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.

  2. 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.

  3. 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.

  4. Bake in a 425° oven until biscuits are puffy and golden brown, about 15 minutes. Transfer to wire racks to cool completely.