- 4 cups all-purpose flour (spooned and leveled), plus more for forming biscuits
- 2 tablespoons baking powder
- 1 1/2 teaspoons salt
- 8 tablespoons (1 stick) cold unsalted butter, cut into pieces
- 1/2 cup snipped fresh chives, thyme, or sage, or a combination
- 2 cups cold milk
- Preheat oven to 400 degrees. In a food processor, combine flour, baking powder, salt, and butter. Pulse mixture until pea-size pieces form. Through the feeding tube, add chives and milk; pulse just until combined.
- Transfer mixture to a floured surface; with floured hands, pat to a 3/4-inch thickness. Using a 2 1/2-inch round cutter, cut dough into 16 rounds, dipping cutter in flour to prevent sticking. Sprinkle tops lightly with flour.
- Place biscuits on a baking sheet, 1 inch apart; bake until golden, about 15 minutes. Serve warm.
To Freeze: After completing step 2, place biscuits on a plate; freeze 2 hours or until
firm. Transfer to resealable plastic bags; freeze up to 1 month. To bake from
frozen: Preheat oven to 400 degrees. Place biscuits on a baking sheet, 1 inch apart,
and bake until golden, 15 to 20 minutes.