Heat oven to 425°F.
Mix flour, baking powder, herbs, salt and baking soda in large bowl.
Cut in shortening with pastry blender until consistency of coarse cornmeal. Add buttermilk; stir with fork until dry ingredients are just moistened.
Drop rounded tablespoons of batter onto 2 ungreased baking sheets, spacing about 1-1/2 inches apart for total of about 24 biscuits.
Bake in 425°F oven 12 to 14 minutes, until browned; halfway through rotate sheets, front to back; switch rack positions. Serve warm.
