Total Time
23mins
Prep 10 mins
Cook 13 mins

These are yummy served with soup or salad

Ingredients Nutrition

Directions

  1. Preheat oven to 425°F.
  2. In medium bowl, mix flour, baking powder, salt, and pepper.
  3. Using pastry blender or 2 knives, cut butter into dry ingredients until mixture resembles coarse meal.
  4. In small bowl, combine milk, dill weed, and lemon zest.
  5. Add to dry ingredients; stir until just moistened.
  6. On lightly floured surface, use flour covered rolling pin to roll dough to 1/2-inch thickness.
  7. Cut with 2-inch biscuit cutter.
  8. Transfer to ungreased baking sheet.
  9. Bake 11-13 minutes or until golden brown.
  10. Serve warm.
Most Helpful

5 5

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!