Prep 10 mins
Cook 13 mins
These are yummy served with soup or salad
- 2 cups flour
- 1 teaspoon baking powder
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon ground black pepper
- 1⁄3 cup chilled butter, cut into pieces
- 3⁄4 cup milk
- 1 tablespoon fresh dill or 1 teaspoon dried dill, chopped
- 1 teaspoon grated lemon zest
- Preheat oven to 425°F.
- In medium bowl, mix flour, baking powder, salt, and pepper.
- Using pastry blender or 2 knives, cut butter into dry ingredients until mixture resembles coarse meal.
- In small bowl, combine milk, dill weed, and lemon zest.
- Add to dry ingredients; stir until just moistened.
- On lightly floured surface, use flour covered rolling pin to roll dough to 1/2-inch thickness.
- Cut with 2-inch biscuit cutter.
- Transfer to ungreased baking sheet.
- Bake 11-13 minutes or until golden brown.
- Serve warm.
These were wonderful! I made them for Christmas dinner although I think that they might pair better with a lighter meal. They have great flavor, and I added a bit more lemon zest and dill. They smelled wonderful and tasted it as well. The dough was pretty sticky so I had trouble cutting out the biscuits and rolling it out. I ended up rolling the dough about as half as thin as it should have been but they still were good despite thiness. I think they might work better as drop biscuits and were very easy to make. My sister in law immediately asked for the recipe. Definitely a keeper!