Buttermilk Herb Biscuits

Makes 12 biscuits

Ingredients

1 Tbsp kosher salt

1 tbsp baking soda

1/4 tsp baking powder

1 tsp sugar

1 1/2 tsp ground black pepper

4 cups all purpose flour, plus more for surface

1 cup chilled, unsalted butter, cut into cubes

4 green onions, sliced

3 Tbsp chopped rosemary

3 Tbsp chopped sage

1 Tbsp fennel seeds

1 1/2 cups chilled buttermilk, plus more for brushing

Method

Preheat oven to 425°F

Whisk salt, baking soda, baking powder, sugar, pepper and 4 cups flour in a large bowl.

Add cubes of butter, using your fingers, work into dry ingredients. Smashing and flattening and tossing to coat with flour.

Butter should become smaller pea size pieces.

Add scallions, rosemary, sage and fennel seeds and toss to evenly distribute.

Add 1 1/2 cups buttermilk and stir with a fork, until a shaggy dough forms.

Turn dough into a lightly floured surface and knead once or twice to incorporate any loose pieces.

Pat dough into roughly 10” x 8” rectangle. Using a large knife, cut in half crosswise.

Stack 1 piece on top of the other. Pat again into a 10” x 8” rectangle.

Cut into 12 even pieces (4 cuts on the long side and 3 cuts on the shorter side).

Place biscuits on a parchment lined baking sheet, spacing evenly.

Place in freezer for 10 minutes.

Brush top of each biscuit lightly with buttermilk. Bake until golden brown, 22-26 minutes.