BREAD
These freeze well, tightly wrapped, for about 2 months.
* 2 cups all-purpose flour, plus more for rolling out
* 3/4 teaspoon salt
* 1 teaspoon baking soda
* 1 tablespoon baking powder
* 1/2 teaspoon freshly ground black pepper, or to taste
* 4 tablespoons (1/2 stick) cold butter, cut into 8 pieces
* 2 tablespoons minced parsley
* 1 tablespoon minced thyme leaves
* 1 tablespoon minced sage leaves
* 1/2 teaspoon minced oregano leaves
* 7 ounces buttermilk
* Olive oil for brushing biscuits
In a mixing bowl, sift together the flour, salt, baking soda and baking powder. Stir in the black pepper. Using a pastry cutter, cut the butter into the flour until the mixture resembles small peas. Add the herbs and toss the mixture with a fork to combine. Add the buttermilk, and stir with a fork until just combined. Scrape down the bowl, and continue stirring until the mixture holds together as a soft dough. Turn out dough onto a lightly floured surface. Use the back of a spoon dipped in flour to pat out the dough to a circle about 1/2-inch thick.
Heat oven to 400 degrees. Use a biscuit cutter, small glass rim, or if small biscuits are desired, a 1 1/4-inch round cutter, dipped in flour, to cut out biscuits.
Place biscuits on an ungreased baking sheet 2 inches apart. Brush tops of biscuits lightly with olive oil.
Bake biscuits in hot oven until pale golden on top, 16 to 18 minutes.
Makes 30 2-inch biscuits.
Per serving:
85 calories, 66 percent calories from fat, 6 grams total fat, 2 grams saturated fat, 4 milligrams cholesterol, 6 grams carbohydrates, 0 grams total fiber, 1 gram total sugars, 6 grams net carbs, 1 gram protein, 147 milligrams sodium.
