Mustard-Herb Buttermilk Biscuits
We love serving these savory herb-flecked biscuits with sliced ham and a dollop of Dijon.
Biscuits can be formed, loosely covered, and stored in the fridge the night before. Brush the tops with buttermilk just before baking.
Reaching New Heights
For even taller biscuits, trim a scant 1/4 inch from the 4 sides of the dough before cutting into thirds. This exposes the layers after folding and ensures that the biscuits grow in the oven as much as possible.