HERB BUTTERMILK BISCUITS

HERB BUTTERMILK BISCUITS 2 cups sifted all-purpose flour 1 tablespoon baking powder 1 pinch salt 1 1/2 teaspoons white sugar 1 1/2 teaspoons dried thyme 1 1/2 teaspoons dried savory 1 teaspoon kelp powder 1 tablespoon dried parsley 1 tablespoon dried basil 1/3 cup unsalted butter, softened 3/4 cup buttermilk Preheat oven to 450 degrees F (230 degrees C). Whisk together the flour, baking powder, salt, sugar, thyme, savory, kelp, parsley, and basil in a large bowl. Cut in the butter with a knife or pastry blender until the mixture resembles coarse crumbs. Drizzle the buttermilk slowly over the flour mixture while tossing lightly with a fork, just until the flour mixture is moistened. Turn the dough out onto a floured board, and knead 4 to 5 times. Pat the dough into a circle, 3/4 inch thick, and cut biscuits with a 2-inch cookie cutter. Place biscuits 2 inches apart on a baking sheet. Bake in the preheated oven until golden brown, about 8 minutes. Serve warm.