Replace the chives with an equal amount of any of your favorite fresh herbs, if desired. Bake the biscuits up to 3 days ahead, and store in an airtight container.

Yield

20 biscuits (serving size: 1 biscuit)

Ingredients

• 2  cups  all-purpose flour
• 1  tablespoon  baking powder
• 1/2  teaspoon  baking soda
• 1/2  teaspoon  salt
• 1/4  cup  chilled butter, cut into small pieces
• 3/4  cup  low-fat buttermilk
• 1  large egg
• 1/4  cup  chopped fresh chives

Preparation

Preheat oven to 400°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine the flour, baking powder, baking soda, and salt in a large bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Combine buttermilk and egg; stir in chives. Add buttermilk mixture to flour mixture, and stir just until moist.

Turn dough out onto a heavily floured surface; knead lightly 5 times. Roll dough to a 1/2-inch thickness; cut with a 2-inch biscuit cutter. Place dough rounds, 1 inch apart, on a baking sheet. Bake at 400° for 12 minutes or until golden. Serve warm or at room temperature.

Note: To maximize the number of biscuits, gather the dough scraps after cutting and gently reroll to a 1/2-inch thickness. A light hand with the dough will ensure tender biscuits.

Nutritional Information

Calories:74 (33% from fat)

Fat:2.7g (sat 1.6g,mono 0.8g,poly 0.2g)

Protein:2g

Carbohydrate:10.2g

Fiber:0.4g

Cholesterol:17mg

Iron:0.7mg

Sodium:199mg

Calcium:56mg