Fry bacon until crisp, drain well and allow to cool.
Place rack in top third of oven and pre-heat oven to 375°. In bowl of stand mixer, whisk together Biscuit & Scone Mix, sugar, salt, and cayenne. Using paddle attachment (or pastry blender), cut in butter until pea-sized crumbs are formed. Add milk, bacon and chives; mix until just incorporated.
Scoop dough onto a piece of greased parchment or plastic wrap and gently form into a rectangle, about 1½" high. Cut with greased biscuit cutter (spray each time), and place on greased or parchment covered sheet pan. Brush lightly with milk and sprinkle with a few large crystals or flakes of salt before baking. Bake 20 to 26 minutes, depending on size, until cracked and just starting to brown.
Chef’s Note: Use even more chives for a lively flavor. And if you can’t resist, add ½ cup grated sharp cheddar for a tasty addition.
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