Ingredients
Sea salt (optional)
Garlic olive oil (optional)
3 Tbsp. fresh chives, minced
1½ cups buttermilk
⅓ cup cold butter, cut into cubes
⅓ cup shortening
1 Tbsp. sugar
1 tsp. salt
1 tsp. baking soda
2 Tbsp. baking powder
4 cups all-purpose flour
Step by step
Whisk flour with baking powder, baking soda, salt and sugar in a large bowl. Using your hands, rub the shortening and butter into the flour until the texture is that of coarse crumbs. Stir the minced chives into the dry ingredients.
Pour buttermilk into flour mixture and stir to form soft dough; do not over mix.
Place the Smart Oven+ Baking Stone Attachment in oven. Select STONE BAKE mode and preheat to 450°F.
Lightly flour a surface. Remove dough from bowl and turn onto surface. Sprinkle a small amount of flour on top of dough to keep from sticking. Knead dough four times, folding it over in half and then over again. Do not overwork the dough. Shape it into a disc and cut in half with a bench knife.
Roll or pat out half the dough to about 1½-inches thick. Cut into 12 squares or use a 3-inch pastry circle to cut 12 circles. Place biscuits on a cookie sheet lined with parchment paper.
Lightly brush top of biscuits with garlic olive oil and sprinkle with sea salt if you like.
Leaving the biscuits on the parchment paper, transfer them to the preheating Baking Stone in the oven. Bake for about 15 to 18 minutes until golden brown.
Remove biscuits from oven and serve warm with butter.