This is a different chive biscuit with an Italian-cheese twist.

2 cups four

1  teaspoon salt

2 teaspoons baking powder ј teaspoon baking soda

Уъ cup vegetable shortening, chilled

¾ cup buttermilk

Ѕ cup grated sharp Cheddar cheese

ј cup grated Parmesan or Romano cheese

1 cup snipped fresh chives, or Ѕ cup dried chives

Milk

Preheat oven to 450 degrees.

Sift together four, salt, baking powder, and baking soda. With pastry blender or fork, cut in shortening until mixture resembles coarse cornmeal. Make a well in the center and pour in buttermilk, Cheddar and Parmesan or Romano cheeses, and chives. Blend well until mixture holds together.

On lightly foured surface, knead dough 5 or 6 times. Do not overwork. Pat dough to Ѕ-inch thickness and cut with foured biscuit cutter. Place on ungreased pan and brush tops with milk. Bake for 10 to 12 minutes or until browned.

Yield: 18 biscuits