Place lemon juice in a glass measure
Top up to the 3/4-cup mark with milk and set aside
In food processor, process dry ingredients
Add butter; process until mix resembles coarse crumbs
Transfer to a large bowl
With fork, stir in milk mixture until well combined
Turn out dough onto lightly floured surface
Knead 8-10 times
Pat out dough to a circle 1/2 inch thick
With a 2 inch cutter, cut out 18 rounds
Place biscuits 2 inches apart on insulated cookie sheet
Bake at 450* for 10-12 minutes until risen.
1 Tablespoon Dry yeast
1/2 Cup Warm water
1 3/4 Cup White flour
1 Pinch Oregano
2 Pinch Parsley
3 Pinch Chives
2 Tablespoon Vegetable oil
1/4 Teaspoon Sugar
1 Teaspoon Salt
Add yeast with the water. Stir in 1 1/2 c flour, herbs, oil,
sugar & salt. Allow to rest for 15 minutes.
Sprinkle 1/4 flour on a board & turn the dough onto it. Knead gently, adding more flour if you need to. Let rest for 10 minutes. Knead again for a short time.
Place dough in a 3 3/4"X7 1/2"X2" aluminimum foil pan. Allow to proof for 20 minutes. Preheat oven to 350F & bake for 40 to 50 minutes. Allow to cool in the pan for 5 minutes before turning out.