herbed biscuits

now that i'm in oregon, i have my sister's herb garden at my disposal, which means there will be several herbalicious recipes in the very near future, starting with these:

ingredients:

1 cup buttermilk
1 large egg, beaten
1 tablespoon fresh parsley, finely chopped
1 tablespoon fresh chives, finely chopped
1 tsp fresh thyme, finely chopped
1 tsp fresh tarragon, finely chopped
2 cups unbleached all-purpose flour (you could also do a 50/50 white and wheat combo)
1 tablespoon baking powder
1 tsp salt
1/2 cup (1 stick) cold unsalted butter, cut into small pieces

preheat oven to 375 F.  in a medium-sized bowl, combine flour, baking powder, and salt. work the butter into the flour (i used my hands) until the mix has pea-sized crumbles, then place the bowl in the freezer for about 15 minutes while mixing wet ingredients. in a small bowl, combine the buttermilk, egg, and herbs. create a well at the center of the flour mix and stir in the buttermilk mixture until just blended. drop batter in cupcake or muffin tins and sprinkle with salt. bake for 12-15 minutes or until a toothpick inserted in the center of one of the biscuits comes out clean.
serve warm and toasty.

note: you can switch up the herbs to anything you prefer. i've also made other version of these with lavender and lemon zest, for which i used 2 tablespoons of zest and 2 tablespoons of lavender buds in place of the herbs. those were less savory, but awesome with a bit of honey.