¼cupchopped fresh herbslike parsley, basil, and chives + more for topping
In a medium bowl, combine flour, baking powder, salt, and baking soda.
With a pastry cutter or two forks, cut the butter into the flour mixture until butter is crumbly and mixed through, about the size of peas.
Stir to combine buttermilk, yogurt, and chopped herbs, then add to the flour/butter mixture. Stir just until combined (do not overstir).
Set dough onto a well-floured surface. Pat (don’t roll) dough out to about an inch thick, then fold in half or into thirds. Repeat this process, patting out and folding, 3 to 4 times, flouring as much as you need to keep dough from sticking.
Pat dough to be about ½ to ¾ inches thick. Use a biscuit cutter to cut out about 12 biscuits. Re-shape remaining dough to make a few more biscuits. Set biscuits on a parchment paper-lined baking sheet (far apart for crispy sides, close together for soft sides) and set in the fridge while you prepare the herb laminate (optional, can just straight to baking now if you want).
Bring a small pot of water to a boil and prepare a small bowl of ice water. Get a few big leaves of herbs, removing the leaves from the stems. One at a time, throw the leaves in the boiling water for 3 seconds then immediately into the ice water.
Set blanched herbs flat on a paper towel*. Cover with a few more paper towels and set a heavy pan on top. Let dry and flatten for 5 minutes.
Brush biscuits with whisked egg. Place a blanched herb onto each biscuit, and brush with a bit more egg.
Bake at 450 degrees F for 10 to 12 minutes, or until biscuits are golden.
*If you flatten the herb onto your finger in the ice water then transfer it to the paper towel it’s much easier!