Herb Buttermilk Biscuits

2 c. sifted all purpose flour

1 Tbsp. baking powder

1 pinch salt

1 ½ tsp. white sugar

1 ½ tsp. dried thyme

1 ½ tsp. dried savory

1 tsp. kelp powder

1 Tbsp. dried parsley

1 Tbsp. dried basil

1/3 c. unsalted butter, softened

¾ c. buttermilk

Preheat oven to 450°. Whisk together the flour, baking powder, salt, sugar, thyme, savory, kelp, parsley & basil in large bowl. Cut butter with knife or pastry blender until mixture resembles coarse crumbs. Drizzle buttermilk slowly over flour mixture while tossing lightly with fork, just until flour mixture is moistened. Turn dough out onto floured board & knead 4-5 times. Pat dough into circle, ¾” thick; cut biscuits with 2” cookie cutter. Place biscuits 2” apart on baking sheet. Bake 8 minutes or until golden brown. Serve warm. Yield 12.

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