4 cups all purpose flour
3 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
¼ teaspoon salt
1 cup of cold unsalted butter cut into small cubes
2 large eggs
1 cup buttermilk
1 teaspoon of dried herbs e.g. rosemary or a blend
2 tablespoons cane or turbinado sugar
In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. Mix in the cold cubes of butter quickly with your hands or fork till the mixture looks like large breadcrumbs. Do not over mix.
In another bowl, mix the buttermilk and eggs with a whisk Pour wet mixture into the dry and stir only until the mixture is evenly blended and comes together into soft dough.
Form the dough into 10 large flattened rounds (tennis ball size). Place on a lined baking sheet about 1 inch apart. Place in the frig to chill for at least 15 minutes (or overnight, but cover with plastic)
Preheat the oven to 375 degrees. Sprinkle a pinch of the sugar and bake until golden brown on top. In about 20 minutes they should be done. Cool briefly on a rack and then serve.