Preheat oven to 450°F (230°C). Place 2 tbsp (30 mL) of the butter in small microwave-safe bowl. Microwave on HIGH 30-45 seconds or until melted; set aside. Combine flour, chives, baking powder, salt and baking soda in large mixing bowl; mix well. Cut remaining butter and shortening into flour mixture using Pastry Blender until mixture resembles coarse crumbs. Make a well in center of mixture; pour in buttermilk. Mix just until dough comes together using Small Mix ‘N Scraper®. (Dough will be very sticky.)
Turn out dough onto lightly floured surface; sprinkle with flour and gently fold dough over onto itself 5-6 times. Pat into a 1/2-inch-thick (1-cm) round. Cut out biscuits with floured (2 1/2-in./6-cm) Biscuit Cutter, pushing straight down through dough. Arrange biscuits on Cookie Sheet, spacing 3/4 in. (2 cm) apart. Gather scraps of dough into a 1/2-inch-thick (1-cm) round, handling as little as possible; cut out and arrange remaining biscuits. Brush tops with melted butter. Bake 10-12 minutes or until light golden brown.
U.S. Nutrients per serving: Calories 140, Total Fat 6 g, Saturated Fat 3 g, Cholesterol 10 mg, Carbohydrate 17 g, Protein 3 g, Sodium 330 mg, Fiber 1 g
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