HERBED DROP BISCUITS

3 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
3/4 teaspoon salt
7 tablespoons butter, unsalted
1/4 cup minced fresh oregano
1/4 cup minced fresh parsley
1/4 cup minced fresh sage
1/2 teaspoon freshly ground pepper
1 1/4 cups buttermilk
2 tablespoons olive oil, for brushing

Preheat the oven to 425 degrees F.

In a large bowl, combine the flour, baking soda, baking powder, salt and butter. Use a pastry cutter or your fingertips to work the butter into the flour until butter pieces are no larger than a pea. Add the herbs, pepper and buttermilk, stirring just to blend well.

Drop heaping tablespoons of dough about 1 inch apart on an ungreased baking sheet. Brush the biscuits with the olive oil. Bake until lightly browned, 12-14 minutes.

Makes 24 small biscuits
Source: Chicago Tribune, September 15, 1999