Recipe adapted from Mark Bittman’s How to Cook Everything.
Makes at least 20 biscuits.
- 4 cups all-purpose flour
- 2 teaspoons salt
- 2 tablespoons baking powder
- 2 teaspoons baking soda
- 2 tablespoons fresh thyme
- 2 tablespoons chopped parsley
- 1/2 cup (1 stick) cold butter
- 1 3/4 cup plain yogurt or buttermilk
Preheat oven to 450 degrees.
Mix the dry ingredients and herbs in a food processor. Cut the butter into bits and pulse in the food processor until thoroughly blended. Scoop the mixture into a large bowel.
Use a large spoon to stir in the yogurt or buttermilk, just until the mixtrue forms a ball. Turn the dough out onto a lightly floured surface and knead 10 times, adding as little flour as possible. (It’s ok if the dough sticks to your hands.)
Press the dough into a 3/4 inch thick rectangle and cut into 2-inch rounds with a biscuit cutter or glass. Place the rounds on an ungreased baking sheet. Bake 7-9 minutes, until golden brown. Serve immediately.