1. Preheat oven to 375 degrees F. Grease two baking sheets with cooking spray or line with parchment paper.

2. Combine flour, baking powder, and salt in a large mixing bowl. Whisk to combine.

3. Add butter, shortening, cheese, and chives. Using an electric mixer on low speed, beat until flour mixture resembles coarse crumbs, about 45 to 60 seconds.

4. Pour in buttermilk and heavy cream. Beat on low speed just until dough starts coming together, about 20 to 30 seconds. Lightly flour a working surface. Remove dough from bowl and use your hands to pat it into a 1 1/2 inch thick disc. Let dough rest for 5 minutes. (At this point, dough may be flattened into a disk and refrigerated overnight).

5. Dust rolling pin with flour and sprinkle additional flour over surface of dough. Roll dough until it's about 3/4 inch thick. Use a 2 inch biscuit cutter or drinking glass to cut dough. Cut biscuits very close together to use as much dough as possible from the first rolling. Transfer cut biscuits to prepared baking sheets and space at least 1 inch apart. Repeat rolling and cutting to use up remaining dough.

6. Bake biscuits for 14 to 18 minutes. Alternate tray halfway through baking. Finished biscuits will be puffed and golden. Serve warm.

Source: Hannaford fresh Magazine, May - June 2007