Dill-Pepper Buttermilk Biscuits – a delicious recipe with flour, baking powder, baking soda, Freshly ground black pepper, salt, vegetable shortening. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 450 degrees F. In large bowl, combine flour, baking powder, baking soda, pepper, and salt.
2
With pastry blender or 2 knives used scissors-fashion, cut in vegetable shortening until mixture resembles coarse crumbs.
3
In cup, combine buttermilk and dill; stir into flour mixture just until mixture forms soft dough that leaves side of bowl.
4
Turn dough onto lightly floured surface; knead 6 to 8 times or just until smooth.
5
With floured rolling pin, roll dough 1/4 inch thick.
6
With floured 2-inch biscuit cutter, cut out rounds without twisting cutter.
7
Arrange biscuits on ungreased cookie sheet, 1 inch apart.
8
Press trimmings together; reroll and cut out additional biscuits.
9
Bake 12 to 14 minutes or until golden.
10
Serve warm.
763
kcal
Calories
38
g
Fat
93
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 c. all-purpose flour, 2 1/2 tsp. baking powder, 1/2 tsp. baking soda, 1/2 tsp. Freshly ground black pepper, and more.
Yes, Dill-Pepper Buttermilk Biscuits falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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