Add the cheese, butter, and herbs. Toss until well combined.
2 oz cheddar cheese (shredded), ⅓ cup cold butter, 1 tablespoon parsley (chopped), 1 teaspoon fresh dill (chopped)
Add the buttermilk and stir with a fork until a dough forms.
¾ cup buttermilk
Turn the dough out onto a lightly floured board and knead lightly until smooth.
Flatten to a ¾-inch thickness. Cut into 10 to 12 squares or rounds.
Place biscuits on prepared sheet and bake for 15 minutes or until golden brown.
Notes
You can also freeze the biscuits, baked or unbaked. Flash freeze and store in an airtight container in the freezer. If baking from frozen, increase baking time by 3 to 5 minutes.Alternatively, bake and cool the biscuits and store them in an airtight container in the freezer.Nutritional values are approximate and based on 1 biscuit.