Ingredients

• 2 cups all purpose flour
• 6 tablespoons nonfat dry milk powder
• ½  cup finely grated Parmesan cheese
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• 1 teaspoon dried tarragon
• 1 teaspoon dried basil
• ½ cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
• ¾ cup (or more) ice water

Instructions

1. Preheat oven to 400°F. Whisk first 9 ingredients in large bowl to blend. Add butter and cut in with fingertips until very coarse meal forms.
2. Gradually add % cup ice water, tossing until moist clumps form and adding 1 or 2 tablespoonfuls more water if needed to form slightly sticky dough.
3. Gather dough into ball. Sprinkle work surface with flour. Using floured hands, press dough into 6-inch square. Cut dough into nine 2-inch square biscuits. Arrange biscuits with sides touching on ungreased baking sheet.
4. Bake biscuits until golden brown, about 30 minutes. Separate biscuits slightly and cool 15 minutes. Serve warm or at room temperature.

Comments

Pair these buttery, fragrant herb-filled biscuits with grits or scrambled eggs and bacon, or use them for little ham sandwiches.