Ingredients:
2 cups all-purpose flour
1 tablespoon baking powder
3/4 teaspoon salt
1/4 teaspoon baking soda
1/4 cup cold vegetable shortening
2 tablespoons cold butter, cut into small pieces
3/4 cup plus 2 tablespoons buttermilk
1 tablespoon chopped assorted soft herbs, such as chives, basil, parsley, and chervil |
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Directions:
Preheat the oven to 425 degrees F.
Sift the flour, baking powder, salt, and baking soda into a large bowl. Cut in the shortening and butter and work with your fingertips or a pastry blender until the mixture resembles coarse crumbs.
Whisk together the buttermilk and herbs in a small bowl, add to the dry ingredients, and blend just until the dough is moist and pliable, being careful not to overwork.
Turn out the dough onto a lightly floured surface and using floured hands, pat into a 3/4-inch thick rectangle. Using a floured 3-inch biscuit cutter, cut into rounds, gathering, re-patting, and cutting the dough scraps until all the dough is used.
Place the rounds on an ungreased baking sheet and bake until the biscuits are set and the tops are light golden brown, 12 to 14 minutes. Serve hot. |
