Dilled Buttermilk Biscuits – a delicious recipe with chilled buttermilk, egg, fresh dill, flour, baking powder, sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 400F.
2
Whisk buttermilk, egg and dill in small bowl to blend.
3
Whisk flour and next 3 ingredients in large bowl to blend.
4
Add shortening and butter to dry ingredients; cut in with fork until mixture resembles coarse meal.
5
Add buttermilk mixture and stir just until moist dough forms.
6
Using floured hands, gently knead dough on well-floured work surface until dough just holds together.
7
Pat out dough to 9x6-inch rectangle (about 3/4 inch thick).
8
Cut dough into six 3-inch squares.
9
Transfer squares to ungreased baking sheet, spacing 2 1/2 inches apart.
10
(Can be prepared 8 hours ahead.
11
Cover and refrigerate.)
12
Bake biscuits until puffed and golden brown, about 12 minutes.
770
kcal
Calories
54
g
Fat
63
g
Carbs
11
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 9 ingredients. The key ingredients include: 2/3 cup chilled buttermilk, 1 large egg, 3 tablespoons minced fresh dill, 2 1/2 cups unbleached all purpose flour, and more.
Yes, Dilled 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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