Ensure your meals never fall short on flavour and garnish by storing your home-grown herbs all winter long.
To preheat the oven, touch Convection Bake four times until 350°F is displayed in the window.
In a medium bowl, mix flour, baking soda, baking powder and salt until well combined.
Using a pastry cutter, or two knives, cut into cold butter and mix until pea sized.
Add buttermilk and chives, mix well.
Lightly dust surface with flour. Transfer dough to surface and gently knead for one minute. Roll dough until ½ inch thick.
Using a 2.5” round cutter, cut rounds and place on enamel shelf tray lined with parchment paper. Reroll dough only once more and repeat cutting.
Brush biscuits with buttermilk.
Bake in middle shelf position for 12-15 minutes, or until tops are lightly golden brown.
Tip: Every day can taste like a special occasion with a savoury side. Slice cooked biscuits in half and pan fry with butter before serving to add a mouth-watering aura to your meal.