Dill-Seed Biscuits – a delicious recipe with flour, baking powder, dill seeds, salt, cold unsalted butter, heavy cream. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat the oven to 425u00b0. In a medium bowl, whisk together the flour, baking powder, dill seeds, and salt. Cut or rub in the butter until the mixture is the texture of coarse meal with a few pea-size pieces remaining. Stir in the cream with a fork just until the dough comes together.
2
On a lightly floured surface, knead the dough gently just until smooth, about 5 times. Roll the dough 3/4 inch thick. Using a 2-inch round cutter, stamp out circles of the dough. Put them, about 1/2 inch apart, on an ungreased baking sheet. Roll out the scraps in the same way. Stamp out more circles and put them on the baking sheet.
3
Bake the biscuits in the middle of the oven until golden brown, 12 to 15 minutes.
552
kcal
Calories
39
g
Fat
44
g
Carbs
7
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 6 ingredients. The key ingredients include: 1 3/4 cups flour, 4 teaspoons baking powder, 2 teaspoons dill seeds, 1 teaspoon salt, and more.
Yes, Dill-Seed 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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