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Add a photoServings: 12
Ingredients
- 1 3/4 c. flour
- 4 tsp baking pwdr
- 2 tsp dill seeds
- 1 tsp salt
- 6 Tbsp. cool unsalted butter cut 1/4" pcs
- 1 c. heavy cream
Directions
- Preheat the oven to 425 degrees. In a medium bowl, whisk together the flour, baking pwdr, dill seeds, and salt. Cut or possibly rub in the butter till the mix is the texture of coarse meal with a few pea-size pcs remaining. Stir in the cream with a fork just till the dough comes together.
- On a lightly floured surface, knead the dough gently just till 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 till golden, 12 to 15 min.
- This recipe yields 16 biscuits.
- Comments: Dill seeds add in a pleasant and unusual flavor to these flaky biscuits, that get their richness from both butter and heavy cream. Quick to make and to bake, the biscuits are best served hot with butter.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 37g | |
| Recipe makes 12 servings | |
| Calories 153 | |
| Calories from Fat 85 | 56% |
| Total Fat 9.69g | 12% |
| Saturated Fat 5.98g | 24% |
| Trans Fat 0.0g | |
| Cholesterol 29mg | 10% |
| Sodium 618mg | 26% |
| Potassium 33mg | 1% |
| Total Carbs 14.39g | 4% |
| Dietary Fiber 0.6g | 2% |
| Sugars 0.06g | 0% |
| Protein 2.2g | 4% |
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