Food stylist:  Cyd Raftus McDowell
Prop stylist: Marina Malchin


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  • Level: Easy
  • Yield: 6-8 servings



  1. Whisk the flour, herb mixture, baking powder, baking soda, salt and 1/4 teaspoon pepper. Cut in the butter with a pastry blender until sandy. Stir in the buttermilk.
  2. Turn out onto a floured piece of parchment paper. Pat into a 3/4-inch-thick rectangle.
  3. Cut the dough into rough 2-inch squares with a large knife. Cover with plastic wrap.