Cook Time: 15 minutes
Total Time: 15 minutes
Yield: Makes 10 to 14 Biscuits
- 2 cups all-purpose flour, 10 ounces
- 1 tablespoon baking powder
- 1/4 teaspoon baking soda
- 3/4 teaspoon salt
- 1 tablespoon granulated sugar
- 4 tablespoons chilled butter
- 2 tablespoons extra virgin olive oil
- 2 to 3 tablespoons fresh chopped parsley
- 3/4 cup buttermilk
- 2 tablespoons melted butter
With a pastry blender or fingers, cut or work in the butter until the mixture is crumbly and quite fine. I use a pastry blender to begin, then as the butter pieces get smaller, I work into smaller pieces with my fingers.
Stir in the parsley. Using a fork, stir in the olive oil and buttermilk just until moistened. Turn out onto a floured surface and knead 3 or 4 times, just until you have a soft but cohesive dough.
Pat into a circle about 3/4 inch thick and cut out with biscuit cutters.
Arrange on the prepared baking sheet; bake for 12 to 16 minutes, until lightly browned. Brush the tops with melted butter while they're still hot, and serve immediately.
Makes 10 to 14 biscuits, depending on the size of the biscuit cutter.
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