12tablespoonscold unsalted butter, cut into small pieces
1 1/2cupscold buttermilk
2tablespoonsunsalted butter, melted
Preheat oven to 450°F.
In a food processor, combine flour, baking powder, baking soda, salt and herbs. Pulse 2-3 times to combine. Scatter butter over dry ingredients and pulse 5-6 times or until the mixture looks like coarse meal. Do not overmix. Add the buttermilk and again pulse until it just begins to come together.
Dump dough onto a lightly floured surface and shape into a large rectangle approximately 3/4-inch thick. Using a 3-inch round cutter, cut out biscuits and place onto a parchment paper-lined baking sheet. Press together scraps of dough and continue cutting out rounds until all the dough is used up. Don’t mess with the dough too much, work quickly as you don’t want to warm it up too much.
Bake for 12 to 15 minutes or until golden brown. Brush tops with melted butter.
If you don't have a food processor, use a pastry cutter or two knives to cut the butter into the flour mixture.
Make ahead: Prepare the biscuits but don't bake them. Freeze them in a single layer on a baking sheet. Once frozen, place the biscuits in freezer safe wrapping. Freeze for up to 2 months. To bake, preheat the oven to 425°F. Arrange the frozen biscuits on a baking sheet. Bake for 15 to 18 minutes, depending on the size of the biscuits.