Dill seeds add a pleasant and unusual flavor to these flaky biscuits, which get their richness from both butter and heavy cream. Quick to make and to bake, the biscuits are best served warm with butter.
- 1 3/4 cups flour
- 4 teaspoons baking powder
- 2 teaspoons dill seeds
- 1 teaspoon salt
- 6 tablespoons cold unsalted butter, cut into 1/4-inch pieces
- 1 cup heavy cream
Heat the oven to 425 degrees F.
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.
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.
Bake the biscuits in the middle of the oven until golden brown, 12 to 15 minutes.
Recipe reprinted by permission of Food and Wine. All rights reserved.
nutrition information per serving
141 calories; 10g total fat; 32mg cholesterol; 210mg sodium; 11g carbohydrates; 0g fiber; 2g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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