FRESH HERB BUTTERMILK BISCUITS

3 cups all-purpose flour
1 1/2 tbsp double-acting baking powder
3/4 tsp baking soda
3/4 tsp salt
2 tbsp sugar
3/4 cup butter, cold
1/2 cup chopped fresh herbs
3/4 cup buttermilk, divided use
1 egg, slightly beaten

Preheat oven to 400 degrees F. Butter a baking sheet.

Sift dry ingredients together. Cut butter into tablespoons and, with a pastry blender, blend into dry ingredients until texture is that of cornmeal.

Stir together 1/2 cup buttermilk and parsley, chives, and oregano/thyme then stir into beaten egg. Add mixture to flour mixture. Stir quickly, adding remainder of buttermilk as needed until dough forms a ball.

Turn onto floured surface and knead once. Let dough rest for a minute, then roll out to 3/4-inch thickness. Cut into 2-inch rounds. Place biscuits on prepared baking sheet, 1-inch apart.

Bake at 400 degrees for 15 minutes or until golden brown.

*Chopped fresh parsley, chives, oregano/thyme (one or in combination).

Adapted from source: Elizabeth Powell