HERB-GRUYERE BISCUITS

Steps:

• Preheat the oven to 425°F and position a rack in the lower third of the oven.
• In a large shallow bowl, whisk the flour, baking powder, baking soda and fine salt.
• Add the chilled butter and use a pastry blender or 2 knives to cut the butter into the flour until it is the size of peas.
• Add the chopped thyme and sage, and the Gruyere.
• Stir in the buttermilk just until the dough is moistened.
• Lightly dust a work surface with flour.
• Turn the dough out onto the surface and knead 2 or 3 times, just until it comes together.
• Pat the dough into a 1/2-inch-thick disk.
• Using a floured 2 1/4-inch round cookie cutter, stamp out biscuit rounds as closely together as possible.
• Gather the scraps and knead them together 2 or 3 times, then flatten the dough and stamp out more biscuit rounds.
• Pat the remaining scraps together and gently press them into a biscuit.
• Transfer the biscuits to a large baking sheet and brush the tops with the melted butter.
• Lightly sprinkle the biscuits with a few grains of flaky salt and chill until firm, about 10 minutes.
• Bake the biscuits for 20 minutes, or until golden.
• Let the biscuits cool slightly on the baking sheet before serving.