AuthorGinny ClarkCategoryBreakfast, How To, Sides & Extras, Snacky ThingsPreheat oven to 450℉.
In a small bowl, mix the milk with the vinegar; set aside.
In a separate bowl, melt butter and set aside.
Mince chives finely.
In a large bowl, add minced chives and the rest of the dry ingredients and shortening.
Quickly pinch the shortening while fluffing the dry mix with your fingers. This will break up the fat into smaller pieces (between the size of a pea to a nickel kinda range).
Add the milk+vinegar mix into the bowl.
Do not stir or knead the dough (doing so will make tougher biscuits!); instead, barely bring it together by using open-fingered hands, lifting the dry mix from down around the edge of the bowl to the center. Repeat until there are no more super wet patches and it looks incorporated.
Turn the dough out onto a well-floured counter, and sprinkle the top with flour as well [A-B]. Press dough out into a rectangle, until it's the thickness/height of your first knuckle (about 1") [C]. Dust with more flour, and fold into thirds [D-F].
Repeat two more times.
Gently use the weight of a rolling pin to create a more even surface, before cutting [G].
Dust a round biscuit cutter (or 2"-3" cookie cutter; you could also use a cup if needed!), and in a blunt stamping motion, cut directly up and down without twisting the blade.
Be sure to flour the cutter between each pressing.
When you get down to the scraps, just put them on each other and press out again to cut.
Lay the cut raw biscuit pucks against each other in a dry pan (iron skillet or baking sheet). When the pan is filled, drizzle or brush 1/2 of the melted butter over the top of the biscuits.
Sprinkle some kosher salt on top, if desired.
Bake at 450℉ for 15-18 minutes, rotating 1/2-way through the cooking time.
When done, remove from the oven and coat with the remaining 1/2 of the melted butter.
Let rest for 10 minutes before serving.
Ingredients
Directions
Preheat oven to 450℉.
In a small bowl, mix the milk with the vinegar; set aside.
In a separate bowl, melt butter and set aside.
Mince chives finely.
In a large bowl, add minced chives and the rest of the dry ingredients and shortening.
Quickly pinch the shortening while fluffing the dry mix with your fingers. This will break up the fat into smaller pieces (between the size of a pea to a nickel kinda range).
Add the milk+vinegar mix into the bowl.
Do not stir or knead the dough (doing so will make tougher biscuits!); instead, barely bring it together by using open-fingered hands, lifting the dry mix from down around the edge of the bowl to the center. Repeat until there are no more super wet patches and it looks incorporated.
Turn the dough out onto a well-floured counter, and sprinkle the top with flour as well [A-B]. Press dough out into a rectangle, until it's the thickness/height of your first knuckle (about 1") [C]. Dust with more flour, and fold into thirds [D-F].
Repeat two more times.
Gently use the weight of a rolling pin to create a more even surface, before cutting [G].
Dust a round biscuit cutter (or 2"-3" cookie cutter; you could also use a cup if needed!), and in a blunt stamping motion, cut directly up and down without twisting the blade.
Be sure to flour the cutter between each pressing.
When you get down to the scraps, just put them on each other and press out again to cut.
Lay the cut raw biscuit pucks against each other in a dry pan (iron skillet or baking sheet). When the pan is filled, drizzle or brush 1/2 of the melted butter over the top of the biscuits.
Sprinkle some kosher salt on top, if desired.
Bake at 450℉ for 15-18 minutes, rotating 1/2-way through the cooking time.
When done, remove from the oven and coat with the remaining 1/2 of the melted butter.
Let rest for 10 minutes before serving.
