Recipe: Herbed Drop Biscuits (using buttermilk and fresh herbs)

HERBED DROP BISCUITS

3 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
3/4 teaspoon salt
7 tablespoons unsalted butter
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 tops)

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. Set aside 8 biscuits to cool and serve the rest.

Place the cooled reserved biscuits in a lock-top freezer bag and freeze until needed Biscuit-Topped Chicken Pie with Herbed Drop Biscuits.

Makes 24 small biscuits
Source: Cooking For The Week by Diane Morgan, Dan Taggart and Kathleen Taggart