Yields: 12 to 16 biscuits
2 cups flour
1 Tbsp baking powder
1/4 tsp baking soda
1/2 tsp garlic powder
1/2 tsp smoked Paprika
1/2 tsp dried dill weed
1/3 cup unsalted butter
3/4 cup light sour cream
1/4 cup buttermilk (or 1/4 cup milk w/1 Tbsp vinegar)
1/4 cup fresh snipped chives
In a bowl, combine all dry ingredients. Cut in the softened butter until it resembles coarse crumbs. With a fork, stir in sour cream, milk, and chives until the mixture forms a soft ball (may be a little sticky and that is okay!).
On a lightly floured surface, knead the dough five or six times. Roll it out to 3/4"-inch thick and cut with biscuit cutters (or do what I do which is pat is out in a square by hand and cut in 16 pieces with a sharp steak knife).
Place on ungreased baking sheet and bake at 350F for 12 to 15 minutes or until golden brown. ~ Enjoy them warm out of the oven with some honey or butter!
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