Fresh Dill Biscuits
Fresh Dill Biscuits
ingredients
2 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
1 1/2 tsp. kosher salt
1/2 cup unsalted butter, frozen
3 Tbsp. chopped fresh dill (or other fresh herb)
1 cup buttermilk, well shaken
2 Tbsp. melted butter
method
Preheat oven to 425° F.
Combine flour, baking powder, baking soda and salt in a bowl. Mix well with a fork. Using the large holes on a box grater, grate the butter into the flour mixture and toss until butter is just coated with flour. Add dill and enough buttermilk to form a sticky dough (you may need slightly more or less buttermilk.)
Turn dough onto a lightly floured surface and pat into a thickness of 1-inch. Use a floured 2 1/2-inch round cutter to cut out 8 biscuits (do not twist cutter in cough as it will keep biscuit from rising properly). Gather up scraps and re-roll and cut as needed. Place biscuits on a baking sheet and brush tops with melted butter.
Bake biscuits for 18-20 minutes or until tops are golden and crisp and biscuits are cooked through.
Serving suggestion: Cut biscuit and spread with cream cheese that has been thinned with a little whipping cream. Top with watercress leaves an smoked rainbow trout or salmon.
http://www.fortysomething.ca/2009/07/fresh_dill_biscuits.php