 |
Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 9 |
|
The dill weed in these lovely golden biscuits really comes through. My friends like them because they're fluffy, tender and delicious. I like them because they don't take as much time to make as yeast rolls. -Audrey Lockau, Kitchener, Ontario Ingredients:
2 cups king arthur unbleached all-purpose flour |
3 teaspoons baking powder |
2 to 3 teaspoons dill weed |
3/4 teaspoon salt |
1/4 teaspoon pepper |
1/2 cup cold butter |
2 eggs, lightly beaten |
1/2 cup plus 1 tablespoon half-and-half cream, divided |
Directions:
1. In a large bowl, combine the flour, baking powder, dill, salt and pepper. Cut in butter until the mixture resembles coarse crumbs. With a fork, stir in eggs and 1/2 cup cream just until moistened.
2. Drop by 1/4 cupfuls 2 in. apart onto an ungreased baking sheet. Brush tops with remaining cream. Bake at 450° for 10-12 minutes or until golden brown. Serve warm. Yield: 9 servings.
|
|