Caraway-Dill Biscuits

1. 1

   Preheat oven to 425F.

2. 2

   Mix flour and caraway seeds in large bowl.

3. 3

   Make well in center of flour.

4. 4

   Add milk, 3/4 cup plus 2 tablespoons oil and dill.

5. 5

   Stir just until dry ingredients are evenly moistened.

6. 6

   Gather dough into ball.

7. 7

   Roll out dough on lightly floured surface to 3/4-inch thickness.

8. 8

   Using 1 3/4-inch round cutter, cut out biscuits.

9. 9

   Gather scraps and gently reroll dough on lightly floured surface.

10. 10

    Cut out more biscuits.

11. 11

    Arrange on 2 large baking sheets.

12. 12

    Brush biscuit tops with remaining 2 tablespoons oil.

13. 13

    Bake biscuits until puffed and very pale golden on top and tester inserted into center comes out clean, about 15 minutes.

14. 14

    (Can be prepared 6 hours ahead.

15. 15

    Cool completely, then wrap airtight in plastic.)

16. 16

    Serve warm or at room temperature.

No additional tips available.