Use pantry staples for these easy cookies. Try to handle the dough as lightly as possible to ensure a fluffy and tender crumb.
2 cups flour
2 tbsp chopped fresh parsley
4 tsp baking powder
2 tsp dried dill
2 tsp dried oregano
1 tsp caraway seeds
1 tsp paprika
1/2 tsp crumbled dried sage
1/2 tsp baking soda
1/2 tsp salt
1/2 cup cold butter, cubed
3/4 cup buttermilk
1 tbsp 10% cream
Step 1: Preheat oven to 425°F.
Step 2: Combine first 10 ingredients in bowl or food processor; pulse until well combined. Add butter and pulse until mixture resembles coarse breadcrumbs (alternatively, stir together dry ingredients in large bowl; using a pastry blender, cut in butter until mixture resembles coarse crumbs). Transfer to a mixing bowl.
Step 3: Add buttermilk, stirring with a fork until just combined. With floured hands, gather dough together and knead gently into a ball.
Step 4: Turn dough out onto a lightly floured surface. Roll out into a circle, about 9" round and 1/2" thick. Cut into 12 wedges. Transfer wedges to parchment paper-lined baking sheet. Brush dough with cream. Bake for 10 to 12 minutes or until golden. Let cool on rack.
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