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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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 |
Directions:
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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