Preheat oven to 450F/230C.

Mix dry ingredients together in a large bowl.

Add margarine, garlic and chives and use fingers or a pastry cutter to combine until only small pieces remain and it looks like sand.

Make a well in the dry ingredients and, using a wooden spoon, stir gently while pouring in the milk 1/4 cup at a time. You may not need all of it. Stir until just slightly combined – it will be sticky.

Turn onto a lightly floured surface, dust the top with a bit of flour and then very gently turn the dough over on itself 5-6 times – hardly kneading.

Form into a 1-inch thick disc. Use dough cutter or a glass with sharp edges and push straight down through the dough, then slightly twist. Repeat and place biscuits on a baking sheet in two rows, making sure they just touch – this will help them rise uniformly.

Gently reform the dough and cut out one or two more biscuits or until all of the dough is used– you should have 8-10, depending on the size of your cutter.

Next brush the tops with a bit of melted butter and gently press a small divot in the center using two fingers. This will also help them rise evenly, so the middle won’t form a dome.