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.
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- Calories: 208
- Calories from fat: 39%
- Protein: 4.3g
- Fat: 9.1g
- Saturated fat: 5.5g
- Carbohydrate: 27g
- Fiber: 1g
- Sodium: 538mg
- Cholesterol: 24mg
- 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
- 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.
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