The herbs in these biscuits form the classic French quartet known as fines herbes. If you cannot find chervil, substitute thyme, or compose your favorite combination of herbs.
Preheat oven to 500 F.
Put flour and herbs in a large mixing bowl and stir to combine. With pastry blender or fork, cut in shortening until mixture resembles coarse crumbs. Blend in just enough milk with fork until dough leaves sides of bowl.
Transfer dough to lightly floured surface. Knead gently 10 to 12 strokes. Roll out dough 1/2-inch thick. Cut with 2 3/4-inch biscuit cutter dipping cutter into flour between cuts. Press cutter straight down without twisting for straight-sided, evenly shaped biscuits.
Place biscuits into wells of ungreased Lodge cast-iron biscuit pan. Bake until biscuits are golden brown, 8 to 10 minutes.
Makes 7 biscuits.
Adapted from White Lily.