- 1 1/2 tablespoon (1 1/2 sticks) unsalted butter, divided
- 1 teaspoon finely chopped fresh rosemary
- 1 teaspoon finely chopped fresh thyme
- 1 cup all-purpose flour
- 1 cup whole wheat pastry flour
- 1 teaspoon sugar
- 2 teaspoons baking powder
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon baking soda
- 2 teaspoons finely chopped fresh sage leaves
- 1 cup buttermilk
In the bowl of a food processor, pulse both flours with the sugar, baking powder, salt and soda. Dice remaining butter and add it to the flour. Pulse until mixture resembles coarse crumbs. Transfer mixture to a mixing bowl. (Alternatively, stir the ingredients together in a large mixing bowl. Use a pastry blender to cut the butter into the flour mixture.) Stir in the sage leaves followed by the buttermilk. Mix just until combined.
Line a baking sheet with parchment paper. Drop tablespoons of dough onto the sheet in 12 even mounds. Brush the tops with the reserved herb butter.
Bake the biscuits until golden brown and fragrant, 15 to 20 minutes. Cool on a wire rack for a minute or two before serving.
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