Place the flour in a large bowl. Cut the butter into small pieces and add to flour. Using a pastry cutter or 2 knives cutting method, cut the butter into the flour until the mixture resembles coarse bread crumbs. Add the chopped herbs and mix. Add the milk stirring with a fork until combined and the mixture begins to form a dough.
Lightly dust a cutting board with flour. Add a little flour to your hands and softly knead the dough in the bowl and press into a ball. Roll the ball onto the cutting board and knead until smooth. Roll or press to ½” (13mm) thickness. Use a round biscuit cutter or drinking glass to cut the biscuits. Softly knead the extra dough and cut remaining biscuits. Place biscuits on parchment paper with sides touching. Using a pastry brush, baste the top and sides with melted butter. Add sprigs of herbs to decorate the top of the biscuits. Top herbs with melted butter to prevent burning.
Bake for 10-15 minutes until light and fluffy and golden brown on the edges. Serve warm.
Place the flour in a large bowl. Cut the butter into small pieces and add to flour. Using a pastry cutter or 2 knives cutting method, cut the butter into the flour until the mixture resembles coarse bread crumbs. Add the chopped herbs and mix. Add the milk stirring with a fork until combined and the mixture begins to form a dough.
Lightly dust a cutting board with flour. Add a little flour to your hands and softly knead the dough in the bowl and press into a ball. Roll the ball onto the cutting board and knead until smooth. Roll or press to ½” (13mm) thickness. Use a round biscuit cutter or drinking glass to cut the biscuits. Softly knead the extra dough and cut remaining biscuits. Place biscuits on parchment paper with sides touching. Using a pastry brush, baste the top and sides with melted butter. Add sprigs of herbs to decorate the top of the biscuits. Top herbs with melted butter to prevent burning.
Bake for 10-15 minutes until light and fluffy and golden brown on the edges. Serve warm.
