cup butter, cubed 3 tablespoons finely chopped fresh parsley 2 green
onions, finely chopped 2 cups flour 1 tablespoon baking powder 1/2
teaspoon baking soda pinch of salt 3/4 cup buttermilk
Preheat oven to 450 degrees. In small skillet, melt 1 tablespoon of
the butter over medium heat; cook parsley and onions 3 minutes or until onions
are just softened. Let cool. In large bowl, combine flour, baking powder,
baking soda and salt. With your fingers, rub remaining butter into flour
mixture until mixture resembles coarse crumbs. Make a well in center of
mixture, add parsley mixture and buttermilk to well. With fork, mix just until
dry ingredients are moistened. Turn dough out onto floured surface. With
floured hands, gather dough into ball; knead gently 10 times or until smooth.
Pat out dough into 1/2-in thick square. Cut into 16 squares; place 2-in apart
on ungreased baking sheet. Bake for 12 to 15 minutes or until biscuits have
risen and are lightly brown. Serve warm.