3 c All-purpose flour

1 1/2 tb Double-acting baking powder

3/4 ts Baking soda

3/4 ts Salt

2 tb Sugar

3/4 c Butter -- cold

1 Egg -- slightly beaten

3/4 c Buttermilk

1/2 c Fresh herbs -- * see note

Recipe by: Elizabeth Powell

Sift dry ingredients together. Cut butter into tablespoons and, with a pastry blender, blend into dry ingredients until texture is that of cornmeal. Stir parsley, chives, and oregano/thyme with 1/2 cup buttermilk into beaten egg and add mixture to flour mixture. Stir quickly, adding remainder of buttermilk as necessary until dough forms a ball. Turn onto floured surface and knead once. Let dough rest for a minute, then roll out to 3/4" thickness. Cut into 2" rounds. Place biscuits on buttered baking sheet, 1" apart. Bake at 400 degrees for 15 minutes or until golden brown.