4 cups bread flour
2 tbsp baking powder
2 sticks unsalted frozen butter
1 tbsp cane sugar
1 tsp salt
1 3/4 cups cold buttermilk
1/4 cup finely chopped chives
Preheat oven to 425F.
With gloves, take off the nettle leaves from the stems.
In a saucepan, add leaves and water. Boil for 2 minutes, drain and set aside.
In a large mixing bowl, whisk together flour, baking powder, salt, sugar and chives.
Grate in the frozen butter and mix everything together. Put it in the freezer while you prepare the nettle milk.
Add one cup of buttermilk and nettle leaves to a blender and blend on high until it's smooth. This should only take 30 seconds to a minute, depending on your blender.
Add the rest of the buttermilk and swoosh it around.
Take the flour mix out of the freezer, make a well in the center and add the nettle milk.
Mix everything together with your hands until it comes together. It'll seem dry but that's good. A wet dough will lead to flat and dense biscuits.
Flour your work surface and roll the dough out with a rolling pin to about 1" in thickness.
Fold it over twice and roll it out again to 1" in thickness.
Using a biscuit or cookie cutter, cut out the biscuits and place them on a sheet pan with parchment paper or a silpat.
Brushing the biscuits with egg-wash is optional. It'll make them golden brown but it's a step I often skip and It's not crucial unless you want them to look a certain way.
Bake for 17-23 minutes, checking after 17 minutes.