Herbed Biscuits

H/T Parade Magazine

8 tbsp. unsalted cold butter, cubed
2 cups flour
1 tsp sugar
1 tbsp. baking powder
1/4 tsp kosher salt
3/4 tsp baking soda
2 tbsp. chopped fresh dill
2 tbsp. chopped fresh parsley
2 tbsp. chopped fresh tarragon
3/4 cup buttermilk

1. Preheat oven to 450
2. Combine flour, sugar, baking powder salt, baking soda, and herbs in food processor, pulse to combine. Drop in butter and pulse until mixture resembles coarse corn meal. Pour in buttermilk and pulse until mixture just comes together.
3. Turn dough out onto a lightly floured surface. Pat into a rectangle, then cut into thirds. Stack thirds on top of each other and pat out into a rectangle again. Repeat twice, then pat into a 4x12 rectangle. Cut in half lengthwise and then into 8 square biscuits.
4. Bake on a parchment-lined baking sheet until puffed and golden, 10 to 12 minutes.