Warm from the oven, these fragrant, savory biscuits are heavenly smeared with sweet butter or homemade jam. They’re great to serve alongside soups and stews, too!
2 cups unbleached all-purpose flour
2 teaspoons baking powder
2 teaspoons dried thyme
1 teaspoon dried rosemary
½ teaspoon dried sage
½ teaspoon baking soda
½ teaspoon salt
1/3 cup cold butter
1 cup buttermilk
1 tablespoon butter, melted
Preheat oven to 400’ F.
Combine the flour, baking powder, herbs, baking soda and salt in a large bowl. Cut in butter until mixture becomes crumbly. Add buttermilk, stirring to mix just until the dough begins to pull away from the sides of the bowl.
Turn dough out onto a lightly floured surface and knead 10 times (no more or you’ll get heavy biscuits) with floured hands. Roll or pat out dough to a thickness of 1-inch. Cut into rounds with a floured 2-inch biscuit cutter (or use a glass dipped in flour).
Place biscuit rounds on an ungreased baking sheet, one inch apart. Brush tops with melted butter. Bake for 13 to 15 minutes, or until golden. Makes one dozen.