Prepare herbs by roasting fresh sage leaves and leaves from celery for about five minutes at 400. Optionally, you can use fresh sage as is and substitute 1/8 teaspoon celery salt.
Add in fresh herbs.
Grate butter in. Or cut butter in chunks and incorporate in with fingers.
Add in buttermilk. Form dough.
Pat down. Cut out 8-10 biscuits.
Brush with milk
Put in cast iron pan, touching (or baking sheet).
Bake for 15 minutes at 450.
Notes
For a less crumbly biscuit change the recipe to 1/2 cup of cornmeal and 1 1/2 cups of flour