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Rosemary Buttermilk Biscuits

(adapted from Martha Stewart's recipe)

Ingredients

  • 2 cups all-purpose flour plus more for kneading
  • 2 teaspoons baking powder
  • 1 1/2 tsp. sugar
  • 1/2 heaping teaspoon coarse salt
  • 1/2 teaspoon baking soda
  • 1/2 cup 1 sticks unsalted butter, cut into 1/2-inch pieces, chilled
  • 2 tablespoons mixed chopped fresh herbs such as dill, rosemary, and/or chives (optional)
  • 3/4 buttermilk well shaken, plus more for brushing tops

Instructions

  1. Preheat oven to 450 degrees with racks set in the upper and lower thirds of the oven. Line two baking sheets with parchment paper; set aside.
  2. In a large bowl, whisk together flour, baking powder, sugar, salt, and baking soda. Add butter and using a pastry cutter or your fingers, work the butter in until the mixture resembles coarse crumbs, with some larger pieces still remaining. Add herbs, if using, and stir to combine.
  3. Make a well in the center and gradually add buttermilk, stirring with a fork or wooden spoon until large clumps form. Turn mixture out onto a lightly floured work surface, and using lightly floured hands, knead two or three times just until a dough forms.
  4. Pat dough into an 8-by-8-inch square. Using a sharp knife, cut 2-inch square biscuits, or use a 2-inch round cutter, and transfer to prepared baking sheet, spacing 2 inches apart. Brush tops with buttermilk. Transfer to oven and bake until golden brown, about 12 minutes.