|1/2||pound bacon (about 8 slices)|
|1 1/2||cups plus 3 tablespoons flour|
|1||tablespoon baking powder|
|1/4||cup ( 1/2 stick) unsalted butter, cut up and chilled|
|1/4||cup shortening, cut up and chilled|
|1/2||cup chopped fresh chives|
|1/2||cup whole milk|
|Flour (for sprinkling)|
2. In a large skillet, render the bacon over medium heat for 10 minutes or until crisp and golden. Drain on paper towels. Finely chop the strips; set aside.
3. In a large bowl, sift the flour, baking powder, sugar, and salt. Stir well. Add the butter and shortening. With a pastry blender or your hands or two blunt knives, work the fats into the flour mixture until the butter and shortening are pea-sized and the mixture resembles coarse cornmeal. Stir in the bacon and chives.
4. Add the milk and with a fork, stir the dough until it just comes together. Turn it out onto a lightly floured counter. Knead the dough gently until smooth. Pat into a disk. Roll the dough out to a 1/2-inch thickness. Using the cutter, stamp out biscuits. Place them on an ungreased baking sheet. Reshape and reroll the scraps to make more biscuits.
5. Bake the biscuits for 14 to 15 minutes or until they are pale golden. Serve hot or room temperature. Adapted from ``Stonewall Kitchen Favorites"