30 minutes. Just give me 30 minutes of your time and you can have these savory cream dill biscuits.
I had a hankering for a warm baked thing and I have dried dill lying around so I figured hey, make some dill biscuits with a heavy cream base. These are so easy and fast you’ll want to make them all the time. Plus they smell so good you guys. (Adapted from this recipe).
2 cups all purpose flour
1 tsp kosher salt
2 tsp baking powder
1 1/2 cups heavy cream (don’t have any? Click here and read how to make your own – under “Other Stuff…”)
2 1/2 tsp sugar
2 tsp dried or fresh dill
Measuring tools (cups, spoons)
Rolling pin (I prefer French rolling pins for these types of doughs)
8×8 baking pan (or 9×9)
Preheat your oven to 425 degrees. Have a rack arranged in the middle or upper middle racks.
Whisk together the flour, salt, baking powder, and sugar, and dill.
Add 1 and 1/4 cup of the heavy cream (leave a quarter cup or so aside). Mix together with fingers.
Take out the dough that’s come together (some dry ingredients may be left in the bowl) onto a lightly floured surface and knead together a few times until it holds.
Then add the rest of the heavy cream to the bowl and the remaining dry ingredients and knead them together. Then add them to the rest of the dough.
Roll out the dough into a square as best you can – about an inch-ish thick. Don’t thin it out too much, or your biscuits wil be flat.
Cut as evenly as you can…
Arrange them like so in your parchment lined baking pan.
Bake for about 12-15 minutes (until starting to brown but not completely hard! Keep them soft!) And…
…bon appetit. Avec un peu de buerre.
No need to refrigerate, keep them in a breadbox wrapped in a kitchen towel. Trust me, they won’t last long.