We woke up one Sunday morning and just felt like it was biscuit weather – and so we co-opted this pretty simple recipe and served it with fried eggs, veggie sausage and avocado.


For 8 good-sized biscuits you’ll need 1 cup flour, 1 cup cornstarch, 1 Tbs baking powder, 1/2 teaspoon salt, 3 Tbs cold butter, 3 Tbs veggie shortening, 1 cup buttermilk, 1 Tbs chopped chives and 2 Tbs finely grated parmesan.

Pre-heat the oven to 425.

In a large bowl, mix together the dry ingredients – flour, corn starch, baking powder and salt. Toss together well, and the cut in (using a tablespoon or a pastry knife) the butter and veggie shortening (cut into small pieces prior to adding). Mix well (using the side of the bowl to crush and smear the butter and shortening) until the while thing is a fine granular mix – smaller than pea sized.

Pour in the buttermilk and continue to mix well until a ball forms. Adjust the mixture accordingly: too dry, add a little water; too wet, add a little flour.

Dust a smooth surface and your hands with flour, and place the ball in the center – flatten it out and add chopped chives and parmesan to the flat surface. The, turn and fold, mixing well with your hands, but not over mixing – maybe 4 to 6 times; crush and layer, crush and layer.

Meanwhile, place an additional 1 Tbs of veggie shortening into a low sided baking pan and then place into the preheating oven. Once the shortening has melted, tilt the pan on all directions so that the melted shortening covers the entire bottom on the pan and up the sides.

Flatten out the flour mixture for the last time – leaving it about 1″ thick. With a pastry cutter (or, better yet, an upturned glass) cut the biscuits in 2-3″ circles and place into the baking pan (with melted veg shortening). Spread biscuits evenly, but not too far apart.

Bake for 15 mins or until golden brown – if needed, brown the tops for 2 mins, max, under the broiler.

Serve hot.

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