The dill weed in these lovely golden biscuits really comes through. My friends like them because they're fluffy, tender and delicious. I like them because they don't take as much time to make as yeast rolls. -Audrey Lockau, Kitchener, Ontario
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- 2 to 3 teaspoons dill weed
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup cold butter
- 2 eggs, lightly beaten
- 1/2 cup plus 1 tablespoon half-and-half cream, divided
- In a large bowl, combine the flour, baking powder, dill, salt and pepper. Cut in butter until the mixture resembles coarse crumbs. With a fork, stir in eggs and 1/2 cup cream just until moistened.
- Drop by 1/4 cupfuls 2 in. apart onto an ungreased baking sheet. Brush tops with remaining cream. Bake at 450° for 10-12 minutes or until golden brown. Serve warm. Yield: 9 servings.
Originally published as Flaky Dill Biscuits in Quick Cooking November/December 1999, p31
Reviews for Flaky Dill Biscuits
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed Oct. 18, 2014
"I really enjoyed these. As a side note, they were particularly good along side the Chunky Seafood Chowder which is another recipe on this website. Try it! You won't be disappointed!"