In a food processor, pulse the dry ingredients, fresh herbs, and butter until a crumbly texture forms but, there are still small pieces of butter throughout the mixture.
Transfer the mixture to a large bowl. Stir in the buttermilk until a dough begins to form. Using your hands, lightly knead the dough until it holds together.
Transfer the dough to a floured surface and roll out to 3/4” thick. Cut the dough into six large rectangles.
Using a pastry brush, brush the top of the biscuits with the beaten egg. Transfer the biscuits to a parchment-lined sheet tray.
Bake until golden brown on top (about 16 minutes).
In a food processor, pulse the dry ingredients, fresh herbs, and butter until a crumbly texture forms but, there are still small pieces of butter throughout the mixture.
Transfer the mixture to a large bowl. Stir in the buttermilk until a dough begins to form. Using your hands, lightly knead the dough until it holds together.
Transfer the dough to a floured surface and roll out to 3/4” thick. Cut the dough into six large rectangles.
Using a pastry brush, brush the top of the biscuits with the beaten egg. Transfer the biscuits to a parchment-lined sheet tray.
Bake until golden brown on top (about 16 minutes).
