Buttermilk Biscuits with fresh Chives

4 T cold butter, divided

2 c all-purpose flour

1/4 c snipped chives

4 tsp baking powder

1/2 tsp salt

1/4 tsp baking soda

2 T vegetable shortening

1 c. buttermilk

Directions:

1. Preheat oven to 450. Place 2 tsp of the butter in small microwave 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 int o 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 scraper.

2. 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 round. Cut out biscuits with floured 2 1/2 inch biscuit cutter, pushing straight down through dough. Arrange biscuits on cookie sheet, spacing 3/4 inch apart. Gather scraps of dough into a 1/2 inch thick round, handling a little as possible; cut out and arrange remaining biscuits. Brush tops with melted butter. Bake 10-12 minutes or until golden brown. Bake 10-12 minutes.

Yields 12 biscuits.

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