In a large bowl sift together flour, baking powder, onion and garlic salt. Cut in shortening until mixture looks like coarse corn meal. Stir in chives and cheddar cheese with a fork. Add all of the milk and stir just until the mixture comes together.
Cover work surface with parchment paper. Gather dough and pat it into a rectangle 3/4” thick. Fold dough over itself in thirds and pat out again to ¾” thick. Cut with a 2 ½” round cutter. Reshape leftover dough to ¾” thick and cut again as needed. Cut biscuits with an up and down motion and do not twist cutter. Dip cutter in flour, if biscuits stick.
Place biscuits on a parchment lined cookie sheet and brush the tops with melted butter. Sprinkle tops with salt and fresh ground black pepper. Bake at 425 degrees for 12 to 15 minutes or until biscuits are a light golden brown.
Recipe Notes
• Because cheese is added to the basic biscuit recipe, the baking powder is doubled to insure a good rise. Ingredients that weigh down doughs are cheese, whole meals, stir-ins such as fruit and nuts, and chocolate.• Adding dry stir-ins, such as the dried chives, may require the addition of more milk. Add additional milk 1 tablespoon at a time as needed.• Measure the shortening and refrigerate it at least 1 hour before cutting into the flour.
