Easter Brunch - Martha's Herbed Biscuits

I love Martha Stewart's recipes.  I watched her new show "Martha Bakes" and had to make these biscuits for Easter Brunch.  They have the fresh flavor of the early chives in my garden and dill I bought from the market.  The flakey texture of the biscuits was exactly what a great biscuit is supposed to be.  I used these for butter and jam, but they would be great for an egg sandwich or as a dinner biscuit.  These biscuits are not my recipe but are so good, I had to tell you about them.

Ingredients

4 cups all-purpose flour, plus more for kneading
4 teaspoons baking powder
1 tablespoon sugar
1 heaping teaspoon coarse salt
1 teaspoon baking soda
1 cup (2 sticks) unsalted butter, cut into 1/2-inch pieces, chilled
4 tablespoons mixed chopped fresh dill and chives

1 1/2 cups buttermilk, well shaken, plus more for brushing tops

Here's how:

Preheat oven to 450 degrees with racks set in the upper and lower thirds of the oven.

Line two baking sheets with parchment paper; set aside.

In a large bowl, whisk together flour, baking powder, sugar, salt, and baking soda.

Transfer half of the dry ingredients to the bowl of a food processor. Add butter and pulse until the mixture resembles coarse crumbs, with some larger pieces still remaining. Return this mixture back to the bowl with the rest of the dry ingredients. Add herbs, if using, and stir to combine.

Make a well in the center and gradually add buttermilk, stirring with a fork or wooden spoon until large clumps form; do not allow a dough to form in the bowl.

Turn mixture out onto a lightly floured work surface, and using lightly floured hands, knead two or three times just until a dough forms.

This is how it looks when you dump it out

Pat dough into an 8-by-8-inch square.

Using a sharp knife, cut 2-inch square biscuits, or use a 2-inch round cutter, and transfer to prepared baking sheet, spacing 2 inches apart.

Biscuits cut into pieces

Brush tops with buttermilk.

Transfer to oven and bake until golden brown, about 12 minutes.