Sour-cream Dill Biscuits

Wake up your palate with garden-fresh dill folded into a savory biscuit.

by Dani Yokhna
Sour Cream Dill Biscuits
Photo by Stephanie Staton

Yield: 10 biscuits


  • 2 cups all-purpose flour
  • 1 T. baking powder
  • 2 tsp. sugar
  • 1/2 tsp. cream of tartar
  • 1/4 tsp. salt
  • 1/2 cup butter
  • 1/2 cup sour cream
  • 1/4 cup milk
  • 1½ T. finely chopped fresh dill
  • 1 T. finely chopped fresh parsley

Preheat oven to 450 degrees F.

In large bowl, whisk together flour, baking powder, sugar, cream of tartar and salt. Using fork or pastry blender (the kind with sharp, rigid edges), cut in butter until mixture resembles coarse crumbs. Create a well in the center of dry mixture and set aside.

In small bowl, mix sour cream, milk and herbs. Pour sour-cream mixture into well in flour mixture. Stir just until dough clings together.

On a lightly floured surface, knead dough gently, 10 to 12 times. Roll or pat dough to 1/2-inch thickness. Cut with 21⁄2-inch biscuit cutter. Transfer biscuits to greased baking sheet. Bake for 10 to 12 minutes or until golden brown. Serve warm.

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