2 c. all-purpose flour
1 tbsp. baking powder
1/4 c. coarsely grated Parmesan cheese
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1/2 c. buttermilk or plain yogurt
1/3 c. olive oil
1 lg. egg
2 tsp. lemon juice
1/2 tsp. minced garlic
2 tbsp. snipped chives
1 tbsp. fresh chopped basil leaves
1 tsp. coarsely chopped fresh marjoram, thyme, or oregano leaves

Heat oven to 375 degrees. Put flour, baking powder, Parmesan, salt and pepper into a large bowl. Stir to mix well.

In another bowl, whisk buttermilk, oil, egg, lemon juice, garlic, chives, and herbs until well blended.

Scrape herb mixture into flour. Stir with a spoon until a soft dough forms.

Turn out dough onto a lightly floured board and give 10 to 15 kneads. Gather dough into a ball and cut in half. Place both halves on a cookie sheet and roll or pat each into an 8-9 inch round. Cut each circle into 8 wedges; do not separate wedges.

Bake 15-20 minutes or until lightly browned. Put on a wire rack to cool for 5 minutes. Wrap loosely in a dish towel on the rack and cool at least 15-20 minutes more before serving.