2 cups all-purpose flour, plus more for dusting the board
¼ teaspoon baking soda
1 tablespoon baking powder
1 ½ teaspoons your choice Herbes de Provence, Italian Seasoning, Bonne Herbes de Paris, Fines Herbes or other aromatic herb blend
1 teaspoon kosher sea salt
6 tablespoons unsalted butter, very cold
1 cup buttermilk + 1-2 tablespoons if dough is too dry
Preheat your oven to 450°F.
Combine the dry ingredients in a bowl, or in a food processor, cut the butter into chunks and cut into the flour until it crumbly or pulse a few times in food processor.
Add the buttermilk and mix just until combined. If too dry add a little more buttermilk. It should be quite wet. Turn dough out onto a lightly floured board.
Do not use a rolling pin but pat the dough gently about 1" thick. Fold the dough 4 or 5 times then gently press the dough down into a square about 1 inch thick. Over handling of the dough makes tough biscuits that don’t rise as well so be mindful not to handle them too much.
Cut into rounds using a cookie or biscuit cutter or cut into equal size squares. Place the biscuits on a cookie sheet or in baking dish. If you like soft sides, put them touching each other. Biscuits also rise higher when placed closer together.
Bake for about 12-14 minutes until a light golden brown on top and bottom making certain not to over-bake.