Parmesan-Herb Biscuits

(from Bon Appétit magazine)

2 cups all-purpose flour
6 Tbsp. nonfat dry milk powder
1/4 cup finely grated Parmesan cheese
2 tsp. baking powder
1 tsp. salt
1 tsp. dried thyme
1 tsp. dried parsley
1 tsp. dried tarragon
1 tsp. dried basil
½ cup (1 stick) chilled unsalted butter, cut into ½-inch cubes
¾ cup (or more) ice water

1. Preheat oven to 400° F. Whisk first 9 ingredients in large bowl to blend. Add butter and cut in with fingertips until very coarse meal forms. Gradually add ¾ cup ice water, tossing until moist clumps form and adding 1 or 2 tablespoons more water if needed to form a slightly sticky dough.
2. Gather dough into ball. Sprinkle work surface with flour. Using floured hands, press dough into 6-inch square. Cut dough into nine 2-inch square biscuits. Arrange biscuits with sides touching on ungreased baking sheets.
3. Bake biscuits until golden brown, about 30 minutes. Separate biscuits slightly and cool 15 minutes. Serve warm or at room temperature.

Makes 9 biscuits.