Herb and Cheddar Biscuits

2 cups flour plus dusting flour
1 Tbsp baking powder
1 Tbsp sugar
1 tsp. Salt
½ tsp. baking soda
4 Tbsp butter
1 Tbsp water
1 ½ cup cold buttermilk

1 sprig tarragon
1 Tbsp chopped chives
2 sprigs Basil – minced fine
1 sprig fresh dill – minced fine
¼ c shredded cheddar

Mix flour, baking powder, sugar, salt, baking soda. Using a pastry blender or your fingers, cut in butter until mixture resembles coarse crumbs. Mix water and buttermilk and using a rubber spatula, fold into the dough. Do not overmix. The dough will be very crumbly and not hold together.
Dust your work surface with the flour. Place dough on flour and dust with additional flour. Roll or pat dough out to 1 ½” thick. Sprinkle on the herbs and cheese. Using a bench scraper, fold dough in half. Add more flour as needed. Roll out again. Repeat.
Roll out ½ inch thick into a rough square.
Cut into 3-inch squares, bake at 450 degrees on a sheet pan with parchment until just starting to brown. About 12-15 minutes.

175
6.0g
3.6g
16mg
432mg
25g
0.8g
5.1g