Cheddar and chive biscuits are divine.

Please don't write me off as a blogger because I can't remember to take pictures. Please forgive me for being a chef first, eater second, blogger third, and photographer last!

I was invited to J&M's cabin for a girls' weekend getaway last weekend and we had a blast, drinking wine and eating cheese, while cooking. I made these awesome biscuits that rose as tall as they were big around in diameter -- no small feat, considering the cabin was at over 9,400 ft -- high-altitude baking at its finest! They were cheddar and chive biscuits and they were divine.

Here's the recipe (in exchange for forgiveness):

Cheddar Chive Biscuits
(makes about 24)
2 c. all-purpose flour
3 tsp baking powder
1/4 tsp baking soda
3/4 tsp fine sea salt
2 tbsp shortening
2 tbsp butter
1/2 c. coarsely grated sharp English cheddar
1/2 c. finely chopped chives
1 c. cold milk

Preheat oven to 450 degrees F. In a medium bowl, combine flour, baking powder, baking soda, and salt. Mix well. With fingertips, rub the shortening and butter into the flour mixture until it's crumbly. Mix in the cheddar and chives. Gradually stir in the milk. The mixture will become a sticky ball. Turn the ball out onto a well-floured surface. Flatten out the dough and fold the dough it over onto itself a couple of times, using just enough flour so it doesn't stick. Press the dough out to a flat sheet about 3/4" thick. Cut the biscuits out with a 1-1/2" or 2" cutter (I used a champagne flute because that's all we had at the cabin -- that's how J rolls) and place the biscuits onto a cookie sheet with 1/2" between them -- just enough space so they don't touch. Reform remaining dough into another 3/4" thick sheet, working the dough as little as possible (so the biscuits from the second sheet will rise as well as the first). Bake till the biscuits are tall and just barely golden on top, about 15 minutes.