Dill-Seed Biscuits

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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.

Recipe Placeholder Image
Servings:
16
Yield:
16 biscuits

Ingredients

  • 1 ¾ cups flour

  • 4 teaspoons baking powder

  • 2 teaspoons dill seed

  • 1 teaspoon salt

  • 6 tablespoons cold unsalted butter, cut into 1/4-inch pieces

  • 1 cup heavy cream

Directions

  1. 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.

  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.

Nutrition Facts (per serving)

141 Calories
10g Fat
11g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 16
Calories 141
% Daily Value *
Total Fat 10g 13%
Saturated Fat 6g 31%
Cholesterol 32mg 11%
Sodium 274mg 12%
Total Carbohydrate 11g 4%
Dietary Fiber 0g 1%
Total Sugars 0g
Protein 2g 4%
Vitamin C 0mg 0%
Calcium 85mg 7%
Iron 1mg 4%
Potassium 30mg 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.