Lemon-Chive Biscuits

Ingredients

• 2 teaspoons double-acting baking powder 
• 0.5 teaspoon baking soda 
• 0.3 cup chives finely chopped (from 2 bunches)
• 2 cups flour all-purpose
• 2 teaspoons lemon zest finely grated (from 2 medium lemons)
• 1 teaspoon salt fine
• 8 tablespoons butter unsalted cold cut into 1/2-inch pieces (1 stick)
• 1 cup milk whole cold

Equipment

• bowl
• baking sheet
• baking paper
• oven
• whisk
• wire rack
• blender
• wooden spoon

Directions

1. Heat the oven to 425°F and arrange a rack in the middle. Line a baking sheet with parchment paper and set it aside.
2. Whisk the flour, baking powder, salt, and baking soda together in a large bowl to aerate and combine.
3. Add the butter pieces and toss to just coat them in the flour mixture.
4. Place the bowl in the freezer for 10 minutes.Using a pastry blender or 2 knives, and working quickly so as not to soften the butter, cut the butter into the dry ingredients until it’s in pea-size pieces.
5. Drizzle in the milk, add the chives and lemon zest, and stir with a wooden spoon just until a moist, shaggy dough comes together.Pat the dough into a disk and divide it into 6 equal portions (about 1/2 cup each). Pat each portion into a 2-1/2-inch-wide disk and place them on the prepared baking sheet, spacing them about 2 inches apart.
6. Bake until the biscuits have risen and are golden brown on top, about 15 to 16 minutes.
7. Transfer to a wire rack to cool slightly before serving.