Herbed Drop Biscuits

From the book Cooking for the Week by Diane Morgan, Dan Taggart, and Kathleen Taggart

Yield

24 small biscuits

Introduction

A staple in the American South for several hundred years, biscuits deserve to be made more often. They are delectable when served hot out of the oven, and are not difficult to make. This version includes fresh oregano, parsley, and sage, and goes very nicely with the roast chicken.

Ingredients

	3	cups all-purpose flour
	2	tsp. baking soda
	2	tsp. baking powder
	¾	tsp. salt
	7	Tbsp. unsalted butter
	¼	cup minced fresh oregano
	¼	cup minced fresh parsley
	¼	cup minced fresh sage
	½	tsp. freshly ground pepper
	1¼	cups buttermilk
	2	Tbsp. olive oil for brushing

Steps

Preheat the oven to 425 degrees. In a large bowl, combine the flour, baking soda, baking powder, salt, and butter. Use a pastry cutter or your fingertips to work the butter into the flour until butter pieces are no larger than a pea. Add the herbs, pepper, and buttermilk, stirring just to blend well. Drop heaping tablespoonfuls of dough about 1 inch apart on an ungreased baking sheet. Brush the biscuits with the olive oil. Bake until lightly browned, 12 to 14 minutes. Set aside 8 biscuits to cool and serve the rest. Place the reserved biscuits in a lock-top freezer bag and freeze until needed for the potpie.

Notes

Reserve 8 biscuits for Biscuit-Topped Chicken Pie

This content is from the book Cooking for the Week by Diane Morgan, Dan Taggart, and Kathleen Taggart.