Buttermilk Biscuits with Fresh Chives

Name: Buttermilk Biscuits with Fresh Chives
Yield: 12 servings of 1
Ingredients: 4 tbsp (60 mL) cold butter, divided; 2 cups (500 mL) all-purpose flour; 1/4 cup (50 mL) snipped fresh chives; 4 tsp (20 mL) baking powder; 1/2 tsp (2 mL) salt; 1/4 tsp (1 mL) baking soda; 2 tbsp (30 mL) vegetable shortening; 1 cup (250 mL) buttermilk

Ingredients

4 tbsp (60 mL) cold butter, divided
2 cups (500 mL) all-purpose flour
1/4 cup (50 mL) snipped fresh chives
4 tsp (20 mL) baking powder
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) baking soda
2 tbsp (30 mL) vegetable shortening
1 cup (250 mL) buttermilk

Directions

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.

Yield:

12 servings of 1

Nutrients per serving:

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