3 c All-purpose flour
1 1/2 tb Double-acting baking powder
3/4 ts Baking soda
3/4 ts Salt
2 tb Sugar
3/4 c Butter — cold
1 Egg — slightly beaten
3/4 c Buttermilk
1/2 c Fresh herbs — * see note
Recipe by: Elizabeth Powell
Sift dry ingredients together. Cut butter into tablespoons and, with a pastry blender, blend into dry ingredients until texture is that of cornmeal. Stir parsley, chives, and oregano/thyme with 1/2 cup buttermilk into beaten egg and add mixture to flour mixture. Stir quickly, adding remainder of buttermilk as necessary until dough forms a ball. Turn onto floured surface and knead once. Let dough rest for a minute, then roll out to 3/4″ thickness. Cut into 2″ rounds. Place biscuits on buttered baking sheet, 1″ apart. Bake at 400 degrees for 15 minutes or until golden brown.