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1
In a large bowl, mix together the flour, baking powder, baking soda and salt in a large bowl.
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2
Stir in the cold butter using your fingers to break up the chunks of butter into slightly flattened bits.
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3
The dough will still be very powdery and should not come together yet.
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4
Stir in the buttermilk, all the herbs and the cheese and mix gently with a wooden spoon just until all the ingredients are incorporated.
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5
If you still have more dry flour in the bowl, add a few more drops of buttermilk until it forms into a dough and do not over mix.
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6
Turn the dough out onto a lightly floured surface and knead it together with floured hands.
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7
Flatten into a thick disk, wrap in plastic or wax papper and refrigerate for at least 30 minutes or up to several hours.
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8
While the dough chills, preheat the oven to 425 degrees and line a baking sheet with parchment paper or baking mat.
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9
Put the disk of dough on a lightly floured surface and roll out to 1/2- inch thick.
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10
Use a floured 2 to 3-inch biscuit cutter to cut as many biscuits as possible, dipping the cutter into flour with each biscuit and arranging on the prepared baking sheet.
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11
Collect the dough scraps, roll and finishing cutting out more biscuits.
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12
Bake for 21 to 25 minutes, or until lightly browned.
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13
Serve warm.
