Herbed Buttermilk Biscuits - cooking recipe

Ingredients

2 cups all-purpose flour
3/4 teaspoon salt
1 teaspoon baking soda
1 tablespoon baking powder
1/4 teaspoon black pepper
4 tablespoons cold unsalted butter, cut into small pieces
2 tablespoons finely chopped fresh parsley
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh sage
3/4 cup buttermilk, plus
2 tablespoons buttermilk
melted butter (for brushing)

Preparation

Preheat the oven to 425 degrees F.
In a large bowl, combine the flour, salt, baking soda, baking powder, and pepper.
Using a pastry cutter or your fingertips, work in the pieces of butter into the flour until; the dough is crumbly and resembles small peas.
Add the herbs and the buttermilk (a bit at a time), stirring just to blend well.
Place the dough on a lightly floured surface, and press into and circle about 1/2-inch thick, with your fingers.
Cut biscuit shapes with a biscuit cutter or a floured glass, placing them on an ungreased baking sheet.
Gently reshape the dough, and repeat until no more dough is left.
Brush the tops of the biscuits with a small amount of melted butter and bake in a preheated oven for 18-20 minutes or until golden brown.
Serve warm, with pats of butter or cheese spread, if desired.
Note: Biscuits can be made in advance, and rewarmed easily; or left just a few minutes underbaked, frozen, then finished in the oven to thaw and cook nicely till done.