As the story goes, I forgot to order bread for opening night of Chives in 2001. I had intended to serve the bread in a stamped paper bag. So, with only an hour until the first guest arrived, I called my mother and got my grandmother’s recipe for tea biscuits, changed the shortening to butter and the milk to buttermilk, and the Chives buttermilk biscuit was born. They have been baked fresh every day since.
4 cups (1000 mL) A.P. Flour
4 tsp (20 mL) baking powder
4 tsp (20 mL) white sugar
1/2 tsp (3 mL) sea salt
1 cup (250 mL) butter
1 1/4 cups (310 mL) buttermilk
Mix dry ingredients well...work the butter into the dry mix with a fork or pastry cutter until mealy in consistency. Beat eggs into buttermilk in separate bowl. Add the wet mix to the flour/fat mixture and just bring together (do not knead or overwork dough).
Drop the dough onto a greased or parchment lined baking tray with a spoon (should be around 2 1/2 inches in diameter) and bake at 400 F on the middle rack until golden brown.