- 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
- 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.
- 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.
- 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.
- Bake biscuits until golden brown, about 30 minutes. Separate biscuits slightly and cool 15 minutes. Serve warm or at room temperature.
Pair these buttery, fragrant herb-filled biscuits with grits or scrambled eggs and bacon, or use them for little ham sandwiches.