#1,540: 4th of July baked beans

I love baked beans occasionally, especially when it is served with BBQ type foods.  But canned baked beans need some flavor enhancing.  This recipe was perfect to start with canned beans (for some this is tragic I know, but it makes it so much easier and faster to make!!) but tastes so much better with the addition of the spices, seasoning, and meat! I will definitely make this recipe again...it was so simple and I made the meat mixture ahead of time and added the spices/seasonings.  Then when I was ready to make it, I threw it together with the canned beans into a crockpot and let it heat up on high for about 3 hours.  Super simple, quick to prepare side dish!

1/2 pound ground beef
1/2 pound bacon strips, cooked and crumbled
1 large onion, finely chopped
1/2 cup sugar
1/2 cup packed brown sugar
1/2 cup ketchup
1/2 cup barbecue sauce
2 tablespoons yellow mustard
2 tablespoons molasses
1/2 teaspoon chili powder
2 cans (13.7 ounces each) beans with tomato sauce

In a large skillet, cook beef and onion over medium heat 6-8 minutes or until beef is no longer pink, breaking up beef into crumbles; drain. 

Stir in sugars, ketchup, barbecue sauce, mustard, molasses and chili powder. Add beans and bacon.

(I skipped this step and put it all in a crockpot and let it cook on high for 3 hours).  Transfer to a greased 13x9-in. baking dish. Bake at 350 degrees, covered, 45 minutes. Bake, uncovered, 10-15 minutes longer or until heated through. 

#1,539: Sweet and Sour Cucumbers

Here's a super easy, low calorie side dish/veggie you can make that goes with just about any dish this summer.  I made this a day before we ate it, but it is definitely best eaten within 24 hours of making it so I wouldn't suggest making it too far in advance.  Unless you like soggier cucumbers (but I do not).  

2 English cucumbers, unpeeled, very thinly sliced
1 tablespoon coarse kosher salt (I omitted)
1/2 cup distilled white vinegar
1/4 cup finely chopped fresh dill
3 tablespoons sugar (I used splenda)
1/2 teaspoon freshly ground black pepper
I also added half of a thinly sliced red onion

I skipped this step: Place cucumber slices in colander. Sprinkle with salt; toss to coat. Let stand 15 minutes, stirring occasionally.  Drain cucumbers well; pat dry.

Meanwhile, for dressing, stir vinegar, dill, sugar, and pepper in large bowl until sugar is dissolved.  Add cucumbers to dressing and stir to blend.  Refrigerate at least 15 minutes and up to 2 hours; serve cold.

My New Favorite Kitchen Gadget: Pampered Chef Brownie Pan

At the end of the school year I got a unique gift from one of my students...a brownie pan from Pampered Chef.  Obviously, from this blog, you can tell that I love to cook and probably have most gadgets already...but I did NOT have this one yet.  I was a little nervous to use it because I actually hate muffin pans and have been known to throw them out after using them when I can't get them clean.  But when I made brownies recently, I decided to give this pan a try.

No joke, I am in love with this pan!  Look at the picture below...that is what the pan looked like when I took the brownies out (and I used it twice!!).  NOTHING stuck to this at all and was so easy to clean.  I'm a muffin pan user convert!!  Love, love, love!  I need to get another one now too...or maybe two more!!  So thankful for this gift from my student and her family!!

#1,538: Zucchini brownies (flourless and paleo)

My husband still won't try these brownies because he knows I didn't make normal brownies and since I won't tell him what's in these, he doesn't trust me enough to actually eat one.  The girls loved these and so did I.  They are really good although they do taste a little different than a traditional brownie.

I had to bake mine for about 40 minutes and personally I think it would have been better even longer.  The thinner this is, the more it tastes like traditional brownies.  The thicker ones have a mushier texture, which is still good but you can tell they are not regular brownies. 

I made these in a pampered chef mini brownie molds...see the next post for more info!

1 cup almond butter
1 1/2 cup grated zucchini
1/3 cup raw honey
1 egg
1 tsp vanilla
1 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp allspice
1 cup dark chocolate chunks

Preheat oven to 350.  Combine all ingredients in a large bowl.

Pour into a greased 9x9 baking pan. (I used a pampered chef mini brownie pan).  Bake 25-30 minutes or until a toothpick comes out clean. 

#1,537: Cilantro Lime Vinaigrette

This was a hard recipe to photograph because I didn't make enough of it to actually be able to pour it into a glass to photo.  I did however eat it on top of some lettuce from my garden, diced veggies and added some grilled pork chop on top.  You still can't really see the dressing in the photo but it's better than no picture at all I suppose.  This was a very simple salad dressing to make and I loved it not only on my salad but with the grilled meat as well.  

½ bunch or handful of cilantro
2 limes, juiced or ¼ c lime juice
1 clove garlic
½ jalapeño, remove seeds
2 Tbsp red wine vinegar
8 cracks of salt
¾ tsp spicy mustard
¼ c olive oil

In a food processor or blender, combine cilantro, lime juice, jalapeño, garlic, & vinegar. Blend well.  Add salt, mustard & olive oil. Blend.  Toss with mixed greens.

#1,536: Skinny pi a colada

Here is a really easy recipe you can throw together in less than a minute, and makes a great lower calorie pina colada.  I loved this and may or may not have had this in the middle of a nice warm (not overly hot) summer day!  :)  I will definitely make this again...and again!

1 cup ice cubes
2 oz (4 tablespoons) coconut rum
2 oz (4 tablespoons) pineapple juice
1 oz (2 tablespoons) fat-free half-and-half (I used almond/cashew milk)

Place ice in blender. Pour remaining ingredients over ice. Cover; blend until smooth.  Pour into glass; serve immediately.

#1,535: Apple cider glazed pork chops

Here is a simple rub/marinade that went fabulously with our pork chops.  The family really enjoyed this recipe, so I would definitely make this again. 

1½ lbs Pork Chops (I used thin cut boneless)

Rub:
2 Tbsp. brown sugar
2 tsp. chili powder
1 tsp. garlic powder
1 tsp. salt
½ tsp. pepper
1 Tbsp. olive oil

Apple Cider Glaze:
1½ c. apple cider
¼ c. maple syrup
1 Tbsp. Dijon mustard
½ tsp. crushed red pepper flakes
½ tsp. salt

Light your gas or charcoal grill and heat to medium high heat.

In a small saucepan, prepare the glaze by combining the apple cider, maple syrup, Dijon mustard, crushed red pepper flakes, and salt. Bring to a simmer. While the cider comes to a simmer, prepare the pork rub. In a small bowl combine the brown sugar, chili powder, garlic powder, salt and pepper. Mix thoroughly with a fork. Add the oil to the spice mixture. It will be the consistency of a crumbly paste. Pat the pork chops dry with paper towels, and then cover the chops on all sides with the spice rub.

Put the spice covered pork chops on the heated grill, and thoroughly brush with the cider glaze. Grill for about 6 minutes. Flip the chops and thoroughly brush with the glaze on the other side. Grill for about 2 more minutes, flip and brush again. Repeat this process until the chops cook for 10-12 minutes total, and reach an internal temperature of 145 degrees. It’s okay for pork to have a little pink in the middle.

If you're also grilling apples, brush the halved apples with glaze and grill for about 5-6 minutes. No need to flip. Serve along with the chops.

#1,534: Strawberry Balsamic Vinaigrette

Do not judge this recipe by it's pathetic picture!  This was all I could get!  I was needing to get dinner on the table quickly (kids were hungry), I couldn't find a jar small enough to photograph it in, and taking an aerial shot of the blender just wasn't going to cut it.  So a quick picture of one of the kid's plates is all I got.  I never claim to be a food photographer!!  

Anyhow, Chloe helped me make this recipe, and although the kids weren't big fans of this dressing, I WAS!  I loved it.  I'll admit it is a little sweet, and really probably doesn't need the added sugar from the honey, and personally could use a little crushed red peppers to balance out the sweetness a little bit, but I still ate and enjoyed this!!  I would definitely make this again, especially this summer when we seem to always have strawberries on hand.  

1 cup fresh strawberries
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon dried tarragon (I didn’t have any so I used dried thyme)
1/4 teaspoon honey

Mix all ingredients together in a blender or food processor. Blend until smooth. Drizzle on your salad and store the rest in a sealed container in the fridge.

#1,533: Corn and Edamame Salad

Ooh do I love the two main ingredients in this recipe: corn and edamame!  Mmmmmm!  Love those two and could probably put them in most anything.  So I was very interested when I came across this recipe.  Although I enjoyed it, I also felt it was too bland and needed more seasoning.  I also thought this was better as an addition to something, rather than just a "side dish."  I actually threw this on top of my lettuce/salad and ate it that way.  If you look closely you can see the lettuce leaves I was trying to hide in this photo, peeking through.  :)   If I'm not mistaken, this originally came from Parent's Magazine, so it would make sense that it was more kid-friendly tastes.  However, none of my kids enjoyed this at all and they like both corn and edamame.  For me personally I added some basil and rosemary, and next time will add some red onion as well.  It also could use a little heat, so I'll probably dice up a jalapeno too.  And salt!  This definitely needed both salt and pepper (which I added).  It's a great starting point, and you can add other veggies or seasonings that you personally prefer.  Or maybe you'll like it as is....to each his own! 

3 ears corn
2 tablespoons, plus 1 teaspoon olive oil, divided
1 1/2 cups frozen shelled edamame, cooked and drained
1 tomato, seeded and chopped
1/2 red pepper, diced
2 tablespoons red-wine vinegar
1 clove garlic, minced
Salt and pepper, to taste

Husk corn and brush with 1 teaspoon oil. Grill on medium heat about 15 minutes, or until tender, turning occasionally to brown evenly. Remove and let cool.

Cut kernels from the corncobs into a large bowl. Add edamame, chopped tomato and sweet pepper. In a small bowl, whisk together the remaining oil, vinegar, garlic, salt, and pepper. Stir dressing into corn mixture.

Serve at room temperature or cover and chill for up to 3 days.

#1,532:Blueberry Scones with Lemon Glaze

Do you know how long I've been putting off making this recipe?  TWO YEARS ago I pinned this one!  I don't know what I was waiting for, it is delicious.  I made just enough for me to try a piece, give each of the kids one for breakfast tomorrow and then I gave the rest away to my friend/neighbor Kim and my mother-in-law (thanks ladies!).  Perfect reason to bake and try a new recipe but not have it tempting me for days in the house!

The original recipe says to gently fold in the blueberries without smashing them, but I don't know how in the world that's realistically possible.  And I'm lazy.  This is why I don't do well with baking!  I barely measure, I skip steps, I think I can do things faster!  You can tell by how lumpy/unpretty this recipe is by how much care and precision I took with this recipe.  In fact, I wanted to spread it out more so I just took a rolling pin to it.  How's that for "gently fold in"?!?!?!  Regardless this is about taste, not presentation and in my opinion, this recipe is fantastic.  Kim told me she would give her opinion/review of it in exchange for the leftovers (thanks Kim!!) and she said that scones are normally dry but not this one!  I could't agree more. The lemon glaze gets sucked into it as well and is almost unnoticeable.  Does that mean I should have added more?!  LOL  Definitely a yummy recipe!!

2 cups of flour
1 tbsp baking powder
1/2 tsp salt
2 tbsp sugar
5 tbsp unsalted butter, cold, cut into chunks
1 cup heavy cream, plus more for brushing on top of scones
1 1/2 cups of fresh blueberries

Preheat the oven to 400 degrees. Sift together the dry ingredients into a bowl. Using 2 forks, cut in the butter to coat the pieces with the flour. The mixture should look like coarse crumbs. Make a well in the center and pour in the heavy cream. Fold everything together until just mixed; do not over work the dough. Fold the blueberries into the dough, taking care not to mash the berries.

Press the dough onto a lightly floured surface and form into a rectangle (this was an impossible step to do with the blueberries in added in.  I had to just spread/pat it out best I could with my hands...then rolled it a little more with a rolling pin to help spread it.  Whatever!).

Cut the rectangle in half then cut the pieces into half again, giving you 4 squares. Cut the squares in half on a diagonal to give you a triangle shape. Place the scones on a baking sheet lined with a silpat mat then brush the top with a bit of heavy cream. Bake for 15-20 minutes or until golden brown (in my stove I had to decrease the temperature to 360 after 20 minutes and let it continue cooking for about 12 minutes because I could tell it was not yet cooked all the way through but the top was browning). Let the scones cool a bit before you apply the lemon glaze.

Lemon Glaze:

1/2 cup freshly squeezed lemon juice
2 cups confectioners' sugar, sifted
1 lemon, zest finely grated
1 tbsp unsalted butter

Place all the ingredients in a microwave safe bowl. Place in the microwave and cook for 30 seconds. Whisk the glaze to smooth out any lumps then drizzle on top of each scone. 

#1,531: Foil Pack Chicken Fajitas

This truly was a super simple, and delicious way to make chicken.  As I've mentioned before, I'm not a huge chicken (or meat) fan.  I do eat it often, but don't usually eat a whole lot of it in one meal.  If I make chicken on the grill (which I like) I might eat half of a chicken breast if it's well done and seasoned!  If it's too thick and juicy (i.e. good) I probably won't eat much of it.  However, this chicken was not only super flavorful, it was moist!  And the my chicken got a little well done on the bottom which made it perfect for my liking!!  These were so simple to make and would be an easy dinner to take with you when camping. The original recipe says to bake these in the oven, which I'm sure would be really easy/good/moist as well, but we already had the grill on so I just popped it on there instead.  SO simple, so delicious!

1½ tablespoons lime juice
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon chili powder
½ teaspoon salt
1⁄8 teaspoon ground cumin
12 ounces raw boneless skinless lean chicken breasts, sliced into thin strips
1 bell pepper (any color), sliced
1 small zucchini, sliced into thin strips
Half an onion, sliced

We grilled ours over medium heat for maybe 15-20 minutes.  Preheat oven to 375 degrees.

Combine lime juice and the seasonings to form a thick paste. Add chicken and veggies and stir to coat. Set aside. Lay a large piece of heavy-duty foil (I just used 2 pieces of regular foil) on a baking sheet and spray with nonstick spray.

Spoon chicken-veggie mixture into the center of the foil and spread it out a bit. Place another large piece of foil over the chicken-veggie mixture. Fold together and seal all four edges of the two foil pieces, forming a well-sealed packet.

Place baking sheet in the oven and bake for 20 to 25 minutes, until chicken is cooked through and veggies are tender. Let cool slightly. Using oven mitts, carefully flip packet over to mix contents, and then return to right-side-up. Cut packet to release steam before opening it entirely. (Careful—steam will be hot.) Enjoy!

#1,530: Healthy Strawberry Banana "Ice Cream"

Here's a super simple, 4 ingredient "ice cream" that you can make in your food processor. This ice cream was supposed to be placed in the freezer until a frozen consistency, but we ate our right away more like soft serve.  The kids LOVED this and have asked me to make it again tomorrow.  I always have bananas frozen in the freezer and strawberries are so inexpensive right now I can easily have a bunch of them frozen and ready to go as well.  

2 bananas, cut into 1-inch slices, frozen
½ cup strawberries, sliced, and frozen (I didn't bother to slice mine.  Add it in whole!)
2 Tbsp whipping cream (I used almond milk)
½ tsp vanilla

Remove strawberries and bananas from freezer and place in food processor, blend until they are the consistency of soft serve ice cream.  Add cream and vanilla and blend until smooth.  (This is where I stopped!)

Transfer ice cream to a freezer container and freeze until solid.  Scoop with ice cream scoop and serve.

#1,529 (Weight Watchers) Crunchy Asian Salad

I found this recipe in a recent issue of Weight Watchers and it totally caught my attention.  Lettuce leaves, edamame, vegetarian...yes please!  I made this for dinner tonight after our church picnic...it was so easy to prepare. 

This recipe was supposed to be eaten as a lettuce wrap but I decided to chop up my garden fresh lettuce instead and mix it all together.  I loved this recipe!  The only thing I personally think it needed was some protein but next time I'll either add some grilled chicken or some toasted almonds.  Let's be totally honest, I'll add the almonds...or cashews.  :) 

1/2 c packaged coleslaw mix
1/2 c shelled edamame
1/4 c shredded carrots
2 tsp reduced-calorie sesame salad dressing
2 romaine lettuce leaves
rice vinegar (splash)
2 tsp chopped scallion
1 tsp sesame seeds
chopped fresh mint (to taste)

In a small bowl mix the coleslaw mix, edamame, and carrots.  Set aside.  

In a second small bowl mix the salad dressing and rice vinegar.  Pour on top of the coleslaw mixture and toss to combine.  Spoon into lettuce leaves.  Garnish/top with scallions, sesame seeds and mint.

Serves 1.  Points Plus Value: 4

#1,528: Taco Stuffed Peppers with Cilantro Cream Sauce

If you have leftover taco meat then this is a snap to throw together. I literally made this in about 5 minutes!  Although this was a bit messy to eat, I really enjoyed this meal and will definitely be making it again.  The cilantro and green onion were fresh from my garden which makes it even better.  This would be great with the peppers diced and served on top of lettuce/spinach/coleslaw mix, etc.  Either as a salad or as is with the peppers this is definitely a simple recipe I will be making again!

The original recipe says to top the stuffed peppers with cheese and roast in the oven...I totally skipped that step.  I was very happy with crunchy, fresh peppers and omitted the cheese.  

1 1b ground beef (I used ground turkey)
1 package (1 oz) taco seasoning mix
¾ cup water
1-1/2 lbs mini bell peppers (I used regular bell peppers cut into quarters)
1 cup shredded cheddar cheese (I omitted)

Cilantro Cream Sauce:
½ cup sour cream
½ cup fresh cilantro
½ teaspoon minced garlic
2 tablespoons lime juice

For the Cilantro Cream Sauce: In a food processor, pulse the sour cream, cilantro, garlic, and lime juice until smooth. Chill in the refrigerator until ready to serve.

For the taco peppers:  Slice ⅓ of the pepper off lengthwise, reserving for later use. Seed the peppers. Peppers naturally have one side that is straighter than the other. When slicing the top of your bell peppers, try to slice the side that is curvier off so that the flat side remaining is the side we are stuffing.

Chop the reserved peppers finely and set aside ¾ cup.

In 10-inch skillet, cook beef and reserved ¾ cup chopped peppers over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is brown; drain. Stir in taco seasoning mix and water. Cook over medium heat 5-10, stirring occasionally. Let mixture slightly cool.

Fill each pepper as full as possible with the beef mixture and place on a baking sheet.

I omitted this step since I did not cook mine in the oven: Preheat oven to 350 °.Bake peppers for 13-15 minutes.  Remove peppers from oven and top with cheese. Return to the oven for 1-2 minutes or until cheese is melted. 

Top with a dollop of cilantro cream sauce.

#1,527: Grilled Vegetable Orzo Salad

Since I use my grill very frequently over the summer and love grilled veggies, this recipe was really calling to me.  It was pretty easy to throw together and I had everything done in just under 30 minutes.  I LOVED this dish, and ate a whole lot of it for dinner.  I did cut down on the orzo so there wasn't as many carbs, and I also didn't use nearly as much of the dressing, but the grilled veggies are definitely the star of the show anyways.  This was SO good. 

1-1/4 cups uncooked orzo pasta
1/2 pound fresh asparagus, trimmed
1 medium zucchini, cut lengthwise into 1/2-inch slices
1 medium sweet yellow or red pepper, halved
1 large portobello mushroom, stem removed
1/2 medium red onion, halved

DRESSING:
1/3 cup olive oil
1/4 cup balsamic vinegar
3 tablespoons lemon juice
4 garlic cloves, minced
1 teaspoon lemon-pepper seasoning

SALAD:

1 cup grape tomatoes, halved (I omitted only because I was out.  Next time I will add them in!)
1 tablespoon minced fresh parsley
1 tablespoon minced fresh basil
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup (4 ounces) crumbled feta cheese

Cook orzo according to package directions. Place vegetables in a large bowl. In a small bowl, whisk dressing ingredients. Add to vegetables and toss to coat.

Remove vegetables, reserving dressing. Grill mushroom, pepper and onion, covered, over medium heat 5-10 minutes or until tender, turning occasionally. Grill asparagus and zucchini, covered, 3-4 minutes or until desired doneness, turning occasionally.

When cool enough to handle, cut vegetables into bite-size pieces. In a large bowl, combine cooked orzo, grilled vegetables, tomatoes, parsley, basil, salt, pepper and reserved dressing; toss to combine. Serve at room temperature or refrigerate until cold. Just before serving, stir in cheese. 

#1,526: Asparagus and Tomatoes

I had some tomatoes that I needed to use up, and I was in the mood for some asparagus, so I decided to make this simple side dish/recipe!  I wasn't sure I was going to love this as much as I did, as I normally only really enjoy asparagus that has been grilled, but I ate the entire thing (I guess it was good!).  I would definitely make this again!!

1 bunch fresh asparagus, trimmed
2/3 cup water
1/4 cup coconut or olive oil
1/2 cup grated Parmesan cheese
10 grape tomatoes, halved

Combine the asparagus and water in a 10 inch skillet and place over medium heat; cover. Allow the asparagus to steam until tender, about 10 minutes; drain.

Reduce heat to low and return the skillet to the heat. Drizzle oil over the asparagus; sprinkle with Parmesan cheese.

Add the grape tomatoes to the skillet and replace the lid. Allow to sit covered until the cheese melts and the tomatoes are slightly steamed, about 2 minutes.

#1,525: Two Ingredient Mango Soft Serve

My kids love ice cream and would love if we walked to the store every night to get some.  So I decided to make this simple, fresh "ice cream" for them tonight.  I couldn't make it fast enough as they were super excited to try it.  They thought it was "just ok" and asked if I could make it with something else besides the coconut milk next time.  I think they were expecting ice cream and it is definitely a softer consistency than that.  I liked it though.  I doubt I'll make this again for this group, but I would definitely eat it again if put in front of me (let's be honest though, I'd probably eat anything sweet whether I liked it or not).   

2 cups of frozen mango
2-4 Tablespoons of Organic Heavy Cream or Full Fat Coconut Milk
10 drops of liquid stevia (optional)

Add the mango to a food processor and let it go until it reaches a creamy consistency.  Slowly add the heavy cream and continue to let it whip.   Add the liquid stevia if desired.  Scoop into bowls and enjoy. 

#1,524: Pineapple-Citrus Punch

I really thought my kids were going to love this recipe, as one (ahem, Matthew) love orange juice and would drink it all day if I let him.  But my kids weren't really into this and when I asked them if they wanted more, I got a resounding no!  :(  Bummer.  I ended up dumping it b/c lord knows I don't need the sugar or calories!  (And let's be honest, neither do they).  I thought it was good, but this is going on our "never again" list. 

4 cups unsweetened pineapple juice
2 cups orange juice
juice from 1 lime
juice from 1 lemon
2 cups seltzer

Combine all ingredients in a large pitcher. 

#1,523: Cinnamon-Sugar Chocolate Chip Scones

I was in the mood to give the kids something different than our traditional breakfast bar or cereal in the morning, so I decided to have the girls help me make these super simple scones.  I didn't have any biscuit mix in hand so I made my own, and even have some leftover for another round of scones (or a different biscuit mix recipe) in the future.

We loved this recipe and the kids are a little upset that I'm making them wait until tomorrow morning to eat it. We did sneak a taste of one (or two!!) and it was hard to stop eating it. Love, love, love!!

3 cups Biscuit Baking Mix (I made my own using this recipe, halved)
1/4 cup sugar
1/2 cup vanilla yogurt (I used sour cream)
1/3 cup milk
1 tablespoon vanilla extract
1 cup mini semisweet chocolate chips
Cinnamon sugar or coarse sugar

Preheat oven to 375°. In a large bowl, mix Biscuit Baking Mix and sugar. In another bowl, whisk yogurt, milk and vanilla; stir into dry ingredients just until moistened. Stir in chips.

(I skipped this step)Turn onto a lightly floured surface; knead gently 10 times.

Line a round pizza pan with parchment paper.  Place the dough in the middle of the pan and pat into a 9-in. circle.  Sprinkle with cinnamon sugar.  Cut into eight wedges.  Bake 20-25 minutes or until golden brown.  

#1,522: Herb Biscuits

I needed something to go as a side to our grilled chicken for dinner, so I figured this would be a super simple thing to make for my family.  The kids were more than eager to help me bake too!

4 cups all-purpose flour, spooned and leveled, plus more for the work surface
2 tablespoons baking powder
1 1/2 tablespoons chopped fresh herbs (such as thyme, sage, and/or rosemary)
2 teaspoons kosher salt
1 teaspoon baking soda
2 1/2 sticks cold unsalted butter, cut into pieces
1 1/2 cups buttermilk

Heat oven to 400° F. 

In a large bowl, whisk together the flour, baking powder, herbs, salt, and baking soda. Add the butter and, using a pastry blender or your fingers, cut in until crumbly. Add the buttermilk and stir until just moistened (do not over mix).

Transfer the dough to a lightly floured surface and knead it a few times to bring it together. 

Gently shape into a 1¼-inch-thick disk. Using a 2½-inch round cookie cutter or a small glass, cut out 12 biscuits (flouring the cutter and reshaping the scraps as necessary). 

Place on 2 baking sheets and bake, rotating the baking sheets halfway through, until golden, 15 to 20 minutes.