Recipe: Buttermilk Herb Biscuits and Cheese-Herb Biscuits

BUTTERMILK HERB BISCUITS

2 cups all-purpose unbleached flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. finely crushed dried sage or rosemary, or more if desired
6 tbsp. unsalted butter, chilled
2/3 cup buttermilk, about, at room temperature

Preheat the oven to 425 degrees F.

Sift the flour, baking powder, baking soda and salt into a large bowl. Stir in the sage or rosemary. Cut the butter into small chunks and stir into the bowl. Using a pastry cutter or two knives, cut in the butter until the mixture resembles coarse cornmeal.

Add the milk and stir the batter lightly with a fork. Turn the dough onto a floured board or pastry cloth and knead lightly four or five times.

Roll out or pat the dough into an 8-inch circle, about 1/2-inch thick. Using a 2 1/2- or 3-inch cookie cutter, cut the dough into rounds. Gently roll scraps and cut again into rounds. Place the biscuits on a lightly buttered baking sheet, allowing a little space between each.

Set the pan on the lower shelf of the hot oven and bake for 12 to 15 minutes or until golden brown. Remove from the oven and set on a wire rack. Serve the biscuits while still hot.

VARIATION:

CHEESE-HERB BISCUITS:
Weave 1/3 to 1/2 cup grated sharp cheddar cheese into the crumbled flour and butter, mixing well. Roll out the batter and cut into rounds. Sprinkle the tops with a couple tablespoons more of grated cheese, dividing evenly. Then bake the biscuits as directed above.

Makes 10 to 12 biscuits
Adapted from source: Soul Food: Recipes and Reflections From African-American Churches by Joyce White