Cheddar Herb Biscuits

2 cups whole wheat pastry flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/2 cup (1 stick) cold unsalted butter, cut into 1/2-inch cubes
1 heaping tablespoon chopped fresh herbs (chives, parsley, tarragon, thyme, etc.)
1 cup grated sharp cheddar cheese
2/3 cup milk
1 teaspoon lemon juice or vinegar

1. Heat oven to 375°F. Line a baking sheet with parchment paper.
2. In a large bowl, whisk the flour, baking powder, baking soda, and salt together. Using a pastry blender or in the bowl of a stand up mixer using the paddle attachment, cut the butter into the flour mixture until it looks like cornmeal, but with a few pea sized chunks of butter. Mix in the herbs and grated cheese.
3. Stir the lemon juice or vinegar into the milk and add to the dry ingredients. Mix until the dough is wet, sticky, and shaggy.
4. Turn the dough out onto a clean countertop and knead about 10 times until the dough comes together into a smooth ball. Lightly flour the counter and pat or roll the dough into a square about 3/4 – 1 inch thick.
5. Use a bench scraper or sharp knife to trim the edges of the dough into a neat square. Cut the square into nine smaller squares. (You can reroll the scraps to make a few more biscuits.) Place the biscuits on the prepared baking sheet. Bake until lightly golden brown on top and on bottom, 18 to 20 minutes.