Categories: Pizza/Flatbread
Ingredients
- 3 cups self-rising flour
- 3/4 cup cold unsalted butter, cubed
- 1 1/2 tbsp. chopped fresh chives
- 1 tbsp. chopped fresh parsley
- 1 tbsp. chopped fresh basil
- 1/2 tsp chopped fresh dill
- 1 cup whole buttermilk, chilled
- 2 tbsp. unsalted butter, melted
- 1/4 tsp garlic salt
Directions
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Preheat oven to 400. Line a baking sheet with parchment paper.
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In a large bowl, place flour. Using a pastry blender, cut in cold butter until mixture is crumbly; stir in herbs. Gradually add buttermilk, stirring just until dry ingredients are moistened.
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Turn out dough into a lightly floured surface. Pat dough into a rectangle, and cut into thirds. Stack portion on top of each other, and pat down into a rectangle again. Repeat process once. Pat or roll dough to 1-inch thickness. Using a 2 1/2-inch round cutter dipped in flour, cut dough without twisting cutter, rerolling scraps as necessary. Place biscuits 2 inches apart on prepared pan. Freeze until cold, about 10 minutes.
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In a small bowl, stir together melted butter and garlic salt; brush onto biscuits.
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Bake until golden brown, 12 to 15 minutes. Brush with garlic butter again. Let cool on pan for 5 minutes. Serve warm.