4 cups all-purpose flour (spooned and leveled) plus more for forming biscuits
2 tablespoons baking powder
1 1/2 teaspoons salt
8 tablespoons (1 stick) cold unsalted butter cut into pieces
1/2 cup snipped fresh chives thyme, or sage, or a combination
2 cups cold milk
Preheat oven to 400° . In a food processor, combine flour, baking powder, salt, and butter. Pulse mixture until pea-size pieces form. Through the feeding tube, add chives and milk; pulse just until combined.
Transfer mixture to a floured surface; with floured hands, pat to a 3/4-inch thickness. Using a 21/2-inch round cutter, cut dough into 16 rounds, dipping cutter in flour to prevent sticking. Sprinkle tops lightly with flour.
Place biscuits on a baking sheet, 1 inch apart; bake until golden, about 15 minutes. Serve warm.
To Freeze: After completing step 2, place biscuits on a plate; freeze 2 hours or until firm. Transfer to re-sealable plastic bags; freeze up to 1 month. To bake from frozen: Preheat oven to 400° . Place biscuits on a baking sheet, 1 inch apart, and bake until golden, 15 to 20 minutes.