2 3/4 cups flour
1 teaspoon granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon kosher salt
6 tablespoons cold, unsalted butter, cut into 1/2 inch cubes
3 oz Point Reyes Blue, crumbled & chilled
1 cup buttermilk
2-3 teaspoons minced fresh herbs (we like a blend of sage, rosemary, chives and thyme)
1 tablespoon butter, melted
Softened butter and/or honey, for serving
Heat oven to 350 degrees. Line a sheet pan with parchment paper.
In a medium bowl or in a food processor, combine flour, sugar, baking powder, baking soda and salt.
If proceeding by hand, use your fingertips or a pastry blender to incorporate butter and crumbled Bay Blue into flour mixture until the mixture is crumbly and butter is in pieces the size of peas.
If using a food processor, add butter and pulse mixture until crumbly.
Transfer butter-flour mixture back to a medium bowl. Make a well in the center of the bowl. Add buttermilk and herbs, incorporating into the flour-butter mixture gently using your fingers or a spatula. Gather the dough together with your hands to form a loose ball.
On a floured work surface, roll out or press dough to 1-inch thickness. Using a floured 2-inch cutter, cut circles of dough and place them on prepared sheet pan, leaving about a ½-inch gap between biscuits. Take the extra dough left after cutting out your biscuits and rework it gently to get more biscuits out of the dough. Repeat until you have used up all of your dough.
Brush tops of biscuits with melted butter.
Bake 15-18 minutes, until crust is deep golden-brown. Half-way through cooking time, rotate your trays for even cooking, and brush tops with melted butter.
Serve warm, split in half and spread with a layer of butter or honey-butter.
* Biscuits can be made and frozen, unbaked, for later use. Simply freeze on sheet pan, and, when solid, transfer to freezer bag. Leave in freezer until ready to use. Bake according to recipe, adding on a few additional minutes in the oven to fully cook.