Nothing says Sunday morning like the aroma of fresh herb-infused buttermilk biscuits baking in the oven. Perfectly flaky, buttery, and packed with garden-fresh flavor.
Pre-heat oven to 375 degrees.
In a large bowl, add in Flour, Baking Powder, and Salt (and herbs, optional). Whisk until smooth.
Grate in cold butter. Hand mix the butter and flour and softly crumble with fingers until all butter and flour is mixed well.
Pour in buttermilk and mix together well. Then spread dough on a floured clean surface.
Hand knead the dough until no longer sticky and forms into a nice fluffy dough.
Using a cookie cutter, cut out the biscuits.
Place in a greased cast iron skillet.
Bake for 18-20 minutes or until fully cooked (depending on your oven).
Remove from oven and butter the top and add honey (optional).
Serve and Enjoy!
