Instructions: These are from a book called Biscuits and Scones by Elizabeth Alston, available at any typical public library. However, there is a slight variation to her recipe contained herein (not exactly same as hers).

BTW, I have found her book to vary from recipe to recipe. These are delicious and easy, while some others have been impossible disasters.

Heat oven to 375 F. Mix flour, baking powder, cheese, salt & pepper in one bowl. In another, whisk together buttermilk, oil, egg, lemon juice, garlic, chives and basil until well blended. Scrape herb mixture into flour. Stir with a spoon until a soft dough forms. Give 10-15 kneads on a lightly floured surface. Gather into a ball and cut in half. Place both halves on a cookie sheet and roll and pat each into an 8" round. Cut each circle into 8 wedges (cut almost all the way through dough, but not quite - basically, youre scoring deeply) Bake 15-20 mins until lightly browned.

Author says to cool on wire rack for 5 mins and cool at least 20 more mins before eating. We ate them
*immediately* and they were delicious. The whole thing took about 30 mins to the table, and everyone loved them. I have had requests for this recipe since. They are even better the next day, when the flavors have blended. Authors version calls for an additional teaspoon of chopped fresh herbs - marjoram, thyme, or oregano. However, they were perfect as above. Add what you like, but she says mint is yucky, as are woody herbs, such as rosemary.

NOTE: Be extra careful measuring salt - the cheese makes these a sort of salty treat already.

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